Okay, on Memorial Day I’m going to try outdoor grilling some kebabs. They will be basic, meat, peppers, onions, and maybe those cherry tomatoes I’ve seen on some.
I’d like to season, or marinade, the meat in advance, but I’ve never done it, so I have some questions.
How long should the meat rest in the marinade?
Should there be oil, or bottled liquids?
When grilling, do I baste the kebabs with any more stuff?
Should the veggies be bare, or seasoned themselves?
One thing, I really love garlic, so if you all have any recommendations that include garlic, I’d love to hear about them.
Okay, I wondered where my new thread had gone. I thought I’d gone to Cafe Society. I’ll be asking a mod if they can move this, or if I should just start the thread in the proper place.
Thank you Marley23 for putting this in it’s proper place. Again, sorry I screwed up. And it *is *kind of funny to keep those posts that followed my marinade post!
I’ve always liked Italian dressing as a marinade for chicken and beef. It works well for kebobs, chicken pieces or steaks. Depending on the size of the chunks, a couple of hours for the meat and a dip for the veggies should do it. Keep some dressing on hand to brush on as you cook.
What flavors do you want? The marinade will reflect that choice.
Personally, I do segregated kabobs. Because meat cooks at a different rate than veggies, it is hard to get a conventional kebab done well. If you cook the veggies on one skewer and the meat on another, you can adjust to cooking times.
Olive oil
salt
pepper
red pepper
oregano
lemon juice
cumin
garlic
mint
cilantro
yogurt (full fat plain)
garam masala
-don’t marinate this one for more than an hour or so, the yogurt can tenderize the meat too much but it’s awesome
olive oil
garlic
cilantro
parsley
lemon
s&p
a bottle of mojo criolla is also a fantastic all in one marinade for grilling.
There are a couple of Mexican groceries in town. I’ve never shopped in them, but I know where they are. And a couple of regular gringo stores have a big Mexican food section. I’ll check them out.
Thanks for the suggestions. I liked the sound of the one with the yogurt, but I’ll leave out the cilantro if that’s okay, I loathe cilantro, but don’t know why.
This Pacific Rim marinade ia always popular in my house
4 green onions
1 cup soy sauce
3 tablespoon sesame oil
4 teaspoon honey
chopped fresh ginger
4 cloves garlic – crushed
1 teaspoon toasted sesame seeds
I throw everything in a food processor and puree.
How about a traditional Kansas City dry rub? Remember that the rub was made to go with beef ribs so it should work well with shish-kabob.
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
But if you want to go dry rub, try a montreal steak seasoning. I tend to go a little heavier on the coriander than the other ingredients and for my taste I usually leave out the red pepper.
coriander
dill seed
kosher salt
pepper
dehydrated garlic
dehydrated onion
mustard seed
red pepper flakes
But you wanted a marinade? Here’s the one my mom used all of the time. It gives a nice bourguignon flavor to the beef and is very simple. IIRC its about 2 parts wine to 1 part sauce and garlic to taste but I go by look and taste not measurement so vary the proportions to your liking.
red wine
worchestershire sauce
garlic
2 parts soy sauce
1 part red wine vinegar
1 part honey
1 part vegetable oil
garlic, sliced
ginger, sliced
Mix it all together, then toss the meat well in the marinade so that it gets to every part and let it sit in the refrigerator at least a couple of hours to overnight. It’s killer with beef and chicken.
It’s usually with the Goya beans, at least in my market. Which is at the other end of the aisle from the taco sauces. It’s also available from Amazon. We always keep a bottle or two on hand for “emergencies.”
I agree with this. When I make kebabs I marinate the veggies in it too. I usually go with onions, large whole mushrooms, pieces of yellow squash and sweet red or orange peppers. Yum!
Pomegranate juice
Garlic
Black pepper
Salt
Mint, preferably fresh (though dried is OK in a pinch).
I’ve done this with lamb many times, but it might well be good with beef, too. I did it with Cornish hens once, and it was only OK - I think it’s better with a stronger-tasting meat. Reduce the leftover marinade on the stove and brush it over the meat toward the end of cooking time. One of these days, I’ll try it with duck.
Haven’t read other comments. The title made me recall a favorite from years ago that I think I got from a crafts book of all places, featuring hibachi cooking. I believe the recipe was for teriyaki, kushiyaki, yakitori or something along those lines.
