Kabob Marinade

Yesterday I was looking for a good marinade to use on some beef and vegetable kabobs. When I was on allrecipes.com I found two recipes that sounded good. I liked the liquids in one of them and the seasonings in the other so I combined the two added an ingredient of my own and ended up with a DELICIOUS marinade! Definitely worth making again.

Megan's Kabob Marinade

¼ olive oil
½ cup Yoshida’s Original Gourmet Sweet and Savory Sauce (I found mine at Costco)
3 Tablespoons lemon juice
2 Tablespoons Worcestershire Sauce
2 teaspoons prepared mustard
2 teaspoons McCormick® Grill Mates® Montreal Chicken Seasoning
1 teaspoon Italian seasoning
¼ teaspoon meat tenderizer (optional)

Before you put the kabobs on the grill I would recommend sprinkling them with a bit more seasoning...montreal chicken, italian or just a little salt and garlic. Whatever you like best.

This recipe can be used with beef, chicken or other preferred meats. I made the above recipe without the meat tenderizer but I think next time I would use it if I wasn't marinading overnight. If you don't have the Yoshida's sauce (which is great to have around) you can probably make something similar using Teriyaki and soy sauce.

I cubed just over 1 lb of steak and used half of the marinade on the steak. The other half I used to marinade the veggies with. Here are some ideas of good grilling veggies:
Peppers, mushrooms, baby corn, yellow squash, cherry tomatoes, pineapple, small pieces of corn on the cob, asparagus, artichokes, eggplant, zucchini, scallions, and onions.

Depending on the veggies you choose to use, you may not want to marinade them as long as you do the meat. Some of them also need to be grilled longer or pre-cooked before being skewered or they'll be too raw. Ie. my squash was too hard to eat.

Enjoy! It's quick to throw together...you just have to plan ahead as it needs a few hours minimum to marinade.