Recipe

Beef Or Pork Kabobs With Variations Recipe

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Ingredients

3/4 c soy sauce .
1/2 c honey (or use maple syrup) .
cherry tomatoes .
MARINADE .
bell peppers (cut into large pieces, use green or red) .
fresh pineapple (cut into large chunks) .
1/4 c worcestershire sauce .
1/3 c purchased teriyaki sauce .
fresh mushrooms (choose large mushrooms) .
salt & black pepper .
olive oil .
1 tsp powdered meat tenderizer (optional, I use Club House brand) (optional) .
2 tbsps mustard powder .
1 1/2 c oil .
3 tbsps minced fresh parsley .
zucchini (cut into large chunks) .
1/2 tsp black pepper .
onions, quarteres .
wooden skewers (soaked in cold water for 30 mins before threading & grilling) .
1/2 c red wine vinegar .
2 tbsps fresh minced garlic .
fresh corn (cut into about 1-1/2-inch pieces) .
2-3 lbs boneless beef roast or boneless pork roast (cut into 1-1/2 inch cubes) .
VARIATIONS .
1 large green onion, sliced

Directions

Step #1 For the marinade; using a mixer or processor mix all marinade ingredients together (except the green onion).
Step #2 Add in the sliced green onion.
Step #3 Place the marinade In a large-ish heavy resealable plastic bag, then add in beef or pork cubes; seal bag & toss to coat.
Step #4 Refigerate for 8-24 hrs (24 hrs is even better!).
Step #5 Remove the meat & discard the marinade.
Step #6 Place the meat on a plate or in a bowl & let sit on the counter for 1-1/2 hrs or until almost room temperature.
Step #7 At this point you may soak wooden skewers in cold water.
Step #8 If using vegetables, brush with olive oil.
Step #9 Thread the meat alternately with one or more the variations.
Step #10 Spice up the meat & veggies with salt & black pepper (I use seasoned salt).
Step #11 Grill to desired doneness.
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