Beef Or Pork Kabobs With Variations

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The marinade is what makes these kabobs so special see recipe#116996 this recipe makes a large amount but you may reduce the marinade and the meat by half. Plan ahead the meat needs to marinade for 8-24 hours (24 hours even better!) and the wooden skewers need to soak in cold water for 30 minutes before threading, and for the very best results the meat must be brought down to almost room temperature before threading, this will relax the meat fibers and create the most tender juiciest meat! This marinade is for beef or pork and is enough for up to 3 pounds meat, i make lots and then freeze the cubed meat after marinating to have ready in the freezer to grill.

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Steps

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For the marinade.

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Using a blender or processor blend all marinade ingredients together.

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Add in the chopped green onion.

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Place the marinade in a large heavy resealable plastic bag , then add in beef or pork cubes.

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Seal bag and toss to coat.

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Refrigerate for 8-24 hours.

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Remove the meat and discard the marinade.

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Place the meat on a plate or in a bowl and let sit on the counter for 1-1 / 2 hours or until almost room temperature.

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At this point you may soak wooden skewers in cold water.

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If using vegetables , brush with olive oil.

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Thread the meat alternately with one or more the variations.

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Season the meat and veggies with salt and black pepper.

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Grill to desired doneness.

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Ingredients

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boneless beef roast, wooden skewer, oil, soy sauce, worcestershire sauce, mustard powder, fresh parsley, black pepper, red wine vinegar, garlic, teriyaki sauce, honey, meat tenderizer, green onion, cherry tomatoes, onion, fresh pineapple, fresh mushrooms, bell pepper, zucchini, fresh corn, olive oil, salt and black pepper