Thursday, October 22, 2009

Food: Shish Kabobs

We're in the middle of tailgating season right now and it just so happens one of my favorite things on the grill works pretty great as tailgating food: Shish Kabobs. In three simple steps (1. Marinate the meat overnight; 2. Skewer the morning of the game; 3. Place in gallon-size ziplock baggies for easy transporting) you have something easy and delish to throw on the grill. And since these bad boys consist of both veggies and meat, you don't need to pack a million side dishes to go along with them! If you're in charge of all of the tailgate food, you could turn this into a complete Mediterranean meal by buying some pitas and hummus and mixing up a quick tabouli mix with fresh, diced tomatoes. Ask a friend to bring some cookies or brownies and you're all set!

MM Note: I don't know why I don't make these more often. First of all, the marinade transforms any meat into something tangy, juicy and flavorful. And second, they're so easy! I generally do a mix of chicken and beef to keep the crowds pleased and alternate skewers with pearl onions (defrosted frozen pearl onions save time since they're already peeled), grape tomatoes, pineapple chunks, sliced green pepper, and garlic.

Shish Kabob Marinade


  • 1 c Cooking Oil (I like to use something with little-to-no flavor like Smart Balance)
  • 1/4 c Worcestershire Sauce
  • 2 1/2 t Kosher Salt
  • 1 T Fresh Cracked Pepper
  • 2 Garlic Cloves, crushed
  • 3/4 c Soy Sauce
  • 2 T Dry Mustard
  • 1/4 c Fresh Parsley, chopped
  • 1/2 c Wine Vinegar
  • Juice from 1 Lemon

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