Beef Or Lamb Kabobs With Variations

Total Time: 8 hrs Preparation Time: 8 hrs

Ingredients

• Servings: 10
• 2 -3 lbs boneless beef roast (cut into 1-1/2 inch cubes) or 2 -3 lbs boneless lamb roast (cut into 1-1/2 inch cubes)
• wooden skewer (soaked in cold water for 30 minutes before threading and grilling)
• 1 1/2 cups oil
• 3/4 cup soy sauce
• 1/4 cup worcestershire sauce
• 2 tablespoons mustard powder
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon black pepper
• 1/2 cup red wine vinegar
• 2 tablespoons fresh minced garlic
• 1/3 cup purchased teriyaki sauce
• 1/2 cup honey (or use maple syrup)
• 1 teaspoon powdered meat tenderizer (optional, i use club house brand) (optional)
• 1 large green onion, chopped
• cherry tomatoes
• onion, quartered
• fresh pineapple (cut into large chunks)
• fresh mushrooms (choose large mushrooms)
• bell pepper (cut into large pieces, use green or red)
• zucchini (cut into large chunks)
• fresh corn (cut into about 1-1/2-inch pieces)
• olive oil
• salt and black pepper

Recipe

• 1 for the marinade; using a blender or processor blend all marinade ingredients together (except the green onion).
• 2 add in the chopped green onion.
• 3 place the marinade in a large heavy resealable plastic bag, then add in beef or lamb cubes; seal bag and toss to coat.
• 4 refrigerate for 8-24 hours (24 hours is even better!).
• 5 remove the meat and discard the marinade.
• 6 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.
• 7 at this point you may soak wooden skewers in cold water.
• 8 if using vegetables, brush with olive oil.
• 9 thread the meat alternately with one or more the variations.
• 10 season the meat and veggies with salt and black pepper (i use seasoned salt).
• 11 grill to desired doneness.