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Marinated beef kabobs


by Sally Uhrich

The month of June brings with it warmer weather, blooming flowers and Father’s Day. Mark your calendar on the 19th and begin planning how you will honor the special father(s) in your life.

While mothers usually prefer to dine out on their special day, it’s a surefire bet that most fathers prefer a meal at home. Marinated Beef Kabobs are an excellent choice, as they require minimal effort and make for an easy clean-up. An added benefit is that most of the work can be done on the previous day.

There are many excellent pre-made marinades available. Should you wish to make your own, consider the following recipe from the kitchen of Carol King, from Omaha, Nebraska.

Marinated Beef Kabobs

Remove fat from 1 – 2 pounds of sirloin, desired number you wish to serve. Cut into 2” square pieces and marinade for several hours.

Marinade:

    1/2 cup soy sauce
    1 clove garlic, minced or 1/8 tsp. garlic powder
    1 t. ginger
    2 T brown sugar
    2 T lemon juice
    2 T olive oil
    1 T instant onion
    1/4 t. pepper
    Dash worcestershire

Note: You will want to double or triple marinade, depending on the amount of meat.

Suggested condiments for kabobs: new little potatoes, precooked partly in the microwave (unless using canned potatoes,) green pepper chunks, onion pieces, whole mushrooms, pineapple chunks, (either fresh or canned.) It’s especially fun to have everyone choose and prepare their own kabob.

Hint: Make sure you boil the left over marinade thoroughly, if you wish to brush kabobs while grilling.

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