Top-ranked recipe named "Weber's Shish Kabobs"
What a great meal for entertaining, or for camping! Everything can be done ahead, and transported to the campsite in their marinating packets, or people can cook their own to their liking.
Mix marinade ingredients and bring to a boil ( a double batch will yield enough for the vegetables, also). Let cool. Marinate your foods of choice in mixture a minimum of 4 hours, keeping the meat separate from the vegetables.
Note: If you have the space in your refrigerator, you can skewer the foods before marinating, so you just have to plop them on the grill when ready to cook. It takes a while to spear all of those cubes. Otherwise, skewer them after marinating. Just be sure to put foods with equal cooking times together - the potatoes and onions really do take up to 40 minutes!
Oil the grill before adding the skewers. Be sure to turn each skewer at least once during cooking, especially the meat, onion and potato skewers. Remember that shish kabobs require constant attention because the heat is intense.
New potatoes, whole 35-40 minutes
White onion chunks 35-40 minutes
Beef tenderloin cubes 15-25 minutes
Fresh mushrooms 15-20 minutes
Pineapple cubes/spears 5-10 minutes
Cherry tomatoes 5-10 minutes
Green pepper chunks 6-8 minutes
Instead of brown sugar, you can use 1/2 cup Splenda and molasses to darken. Extra flavor can be added by brushing kabobs with butter during cooking, but watch for flare-ups.
I have used round steak cubes and chicken cubes as well - and they are just as good.
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ckelly175 2 weeks agoI have used this marinade for years it is a favorite. I use it to marinade venison and elk and all game. It is delicious! And everyone who tries it, asks for the recipe. I usually marinade overnight and it tenderizes the meat too.
ckelly175 10 months agoThis is a marinade recipe that is really good! I have used for game also. It is always a hit when I make it
klittlepage 5 years agoInstead of brown sugar, you can use 1/2 cup Splenda and molasses to darken. Extra flavor can be added by brushing kabobs with butter during cooking, but watch for flare-ups. I have used round steak cubes and chicken cubes as well - and they are just as good. [I posted this recipe.]