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 reserved some of the marinade for the veggies and marinated the meat all day in a ziploc bag. I skewered the veggies (adding some cherry tomatoes) and meat separate basing the veggies with the reserved marinade. Overall, very tasty!
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 impart an oriental flavor, which I’m not fond of with steak; another plus. The flavors came together well with none dominating another and with that good old beef flavor coming through. I’m a recent convert to marinades, preferring simply seasoned meats, but I’d make this again.
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 out great!! Thanks for a great recipe, I’ll be using this marinade for plain steak too.
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 such as yellow squash and zucchini and yellow red orange and green peppers. I served the kabobs with basmati rice a Greek salad and a baguette of freshly baked french bread. Not only was the recipe a beautiful colorful presentation my guests loved it and actually asked for the extra sauce that was the marinade. Definitely would make again!
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 seconds and said this recipe is "a keeper!" We all loved it! Thanks for sharing this delicious summer BBQ treat.
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 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 veggies in a pan and cooking half way done. Then I threw in the meat and browned it. Poured the marinade over brought to a boil and did a quick stir fry. It was delicious and even my picky husband liked it. I served it with Classic Rice Pilaf on AR by Chef John. Perfect pair. I wouldn't change a thing.
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 arabic kabab is ground meat with garlic and special spices for the kabab. Anyway the one in the picture is simply called grilled meat and we usually grill with it onions. Bon appetit.
Made this last night - a huge hit! I marinated the beef (used tenderloin) and mushrooms separately. I too left out the extra salt and no one added salt at the dinner table. I also used separate skewers for the meet and vegetables so I could control the cooking a bit better - veggies cooked at medium and beef on high. The butcher mentioned that the tenderloin could get tough if overcooked - cooked it for about 10 minutes and it was perfect - medium rare. Used the marinade from the mushrooms for basting on the grill.
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 cut of beef for kabobs? Thanks.
