Shish Kebab Marinade Recipes

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

Steps:

• Mix all ingredients together.
• Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).
• Marintate in refrigerator for at least a couple hours.
• Thread onto skewers and grill.

Steps:

• Combine in a large sealable plastic bag garlic, lemon juice, 1/4 cup olive oil, allspice, cinnamon and pepper. Seal bag and mix well.
• Cut meat into 1" cubes and place cubed meat in bag with marinade, reseal and place in refrigerator. Marinate 3- 24 hours.
• Cut peppers into 1" wide strips.
• Slice onions 1" thick and quarter.
• Place peppers, onions, mushrooms in a glass bowl or glass cake pan and brush with remaining 1/4 cup olive oil. Cover & refrigerate.
• Using 10 skewers assemble alternating pepper, meat, onion, mushrooms.
• Grill on medium high grill (I use a gas grill with cover) 10 - 12 minutes, rotate and continue cooking 10 - 12 minutes. (If cooking goat or lamb meat needs to be cooked but still red, beef needs to be pink.).
• 14 - 16 pita halves or 3 - 5 cups cooked rice.
• (marinating time is not figured into the prep and cooking time, I prefer to prepare everything the night before then allow to set at room temperature 10 -15 minutes while assembling kebabs).

Steps:

• Mix all ingredients in a container (I use a jar and then shake it but you could whisk it).
• Place meat in a heavy duty plastic bag and add marinade.
• Seal tightly and refrigerate 8 hours or overnite.
• I do this in the morning before work then its ready for the grill when I get home.

Steps:

• Mix together a marinade of lemon, oil, oregano, and garlic. Add meat and let marinate for 2 to 3 hours in the refrigerator. Remove meat from the marinade and thread on skewers. Place on a hot grill, turning a few times, for 10 to 15 minutes.

Steps:

• Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
• In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
• Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
• Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

Steps:

• If using bamboo skewers, soak them in water for 1 hour to retard charring.
• Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
• Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
• Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
• Cut vegetables into bite-size pieces.
• Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
• Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
• Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

Steps:

• In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
• Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
• Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
• Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

Steps:

• Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
• Soak wooden skewers in water for about 30 minutes before use.
• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Steps:

• Make the marinade by mixing all of the ingredients together in a large bowl. Spoon a third of the mixture into a smaller bowl, then cover and chill until needed. Stir the chicken into the marinade and set aside for 20 mins. Can be chilled for up to two days, covered.
• If using wooden skewers, soak them in water for 1 hr before using. Alternately thread the peppers and chicken onto the skewers until you have 6-8 kebabs. You can do this in advance if you like, and chill the kebabs until needed.
• Heat a barbecue to medium, or until a thin layer of coals has turned grey. Cook the kebabs for 10 mins, turning occasionally, until the chicken is charred and cooked through. Serve the kebabs with the reserved yogurt sauce, warmed flatbreads, chopped tomatoes and lemon wedges on the side.

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Steps:

• Put all ingredients into a blender (except the green onions, if using add them in after blending).
• Blend for 30-40 seconds.
• Mix in in green onions.
• This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
• *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.

Steps:

• Put diced pork in a bowl with lemon, garlic, chilli and herbs
• Mix in natural yoghurt and cayenne pepper, salt and pepper to taste
• cover and place in the fridge for 2 - 3 hours to marinate
• Remove skewers from water and place pork and green pepper on
• Cook under medium grill for 15 - 20 mins or place on barbeque

Steps:

• In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Steps:

• Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour or overnight.
• Preheat broiler or light the barbecue.
• Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers.
• Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.

Steps:

• MARINADE: Blend all ingredients together in blender for 1/2 minute.
• Pour in a zip lock bag with all ingredients and refrigerate for 1 hour.
• Arrange vegetables on skewers, grill on medium high flame turning and brushing with marinade for 10 minutes or until cooked.

Steps:

• In a bowl mix together the oil with soy sauce, honey, lemon juice, garlic slices, black pepper and cayenne.
• Place the chicken cubes in the bowl and toss to coat with the marinade.
• Cover and chill for 4 hours.
• Remove the chicken from the marinade.
• Pour marinade into a saucepan then remove the garlic slices and discard; boil for 10 minutes over medium-low heat (start timing the 10 minutes after boiling starts).
• Thread the chicken onto wooden skewers that have been soaked in cold water for 30 minutes.
• Place the skewers on a grill and cook for 18-20 minutes or until the chicken is cooked through, basting with cooked marinade during the last 10-12 minutes of cooking.
• Delicious!