Recipe by: mnmike
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Simple and straightforward marinade for shish kabobs! I used olive oil vs. veg. along with low sodium soy sauce. For the mustard, I used dijon left out the salt and cut the pepper in half. I re...
It was ok but I'm sure my (not so great) cooking had a lot to do with it. My meat manager suggested using a sirloin steak that was on sale. That cut wasn't hearty enough. Can anyone suggest the...
Simple and straightforward marinade for shish kabobs! I used olive oil vs. veg. along with low sodium soy sauce. For the mustard, I used dijon left out the salt and cut the pepper in half. I re...
Worcestershire and soy sauce have a lot of salt to begin with, so when I saw adding more salt, I passed. This was a good call. In addition, unlike some marinades with soy sauce, this didn’t im...
Great beef marinade, the lemon adds a nice twist and some nice flavor. I only had an hour to marinate, so I let them sit in fridge for 1/2 hour and on the counter for 1/2 hour. My kabobs turned ...
Our first time making kabobs. We marinated the meat (but not the mushrooms) in a vacuum-seal bag for 2 hours and ditched the leftover marinade rather than saving for basting. Turned out great!
I made this for an outdoor dinner party for 8 people and doubled the recipe. Used low sodium soy sauce and switched the vegetable oil for olive oil which was perfect! I also added more veggies ...
The only change I made was to leave out the mushrooms since my family doesn't like them. We marinated the meat a total of 8 hours and served over a bed of wild rice. My eight year old had secon...
I did everything I could to mess this up and they still tasted great. I only had 4 hours to marinate so I went with that. Then it started raining and I didn't grill. I ended up putting the veggi...
There is a mistake that most people do, the shish kabob are no the one in the photo. Actually the shish is the thing that we use to grill meat (the wooden stick inthe picture). The kabobs, in ar...