Awesome Spicy Beef Kabobs OR Haitian Voodoo Sticks Recipe. Shish Kabob Marinade Recipe - Kosher Barbecue Recipes - Independence Day Menu. This marinade, provided by Paula Levine Weinstein and Julie Komerofsky Remer, is great for chicken, beef and fish. For a healthier marinade, the oil can be omitted. Ingredients: 1 1/2 cup vegetable oil1 cup soy sauce2 Tbsp. dry mustard1 1/2 tsp. parsley flakes1 tsp. pepper1/2 cup wine vinegar1 clove garlic, crushed1/3 cup lemon juice Preparation: 1.
Blend all ingredients in a blender for 30-40 seconds. 2. This recipe makes 3 1/2 cups of marinade. If using to marinate fish, you can replace 1 cup of soy sauce with 3/4 cup of soy sauce and 1/4 cup Worcestershire sauce. SOURCE: Dinner Du Jour and More! Sweet-and-Sour Shrimp Kebabs Recipe : Patrick and Gina Neely. Chicken and Bacon Shish Kabobs Recipe. Shrimp Shish Kebabs - Spiedini di Scampi Recipe : Mario Batali. Naan Recipe. Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous Recipe : Rachael Ray. Directions Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven. Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare. Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper.
Place on grill or under the broiler for 12 to 15 minutes or until tender. Combine yogurt with garlic, mint and parsley. In a sauce pot toast pine nuts over medium heat, remove and reserve. Stir the lemon juice into yogurt to thin. Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.