Ahhh, grilling – who doesn’t love the way it creates a feeling of relaxed celebration? I love the sound of steak or chicken sizzling and the smell of caramelized onions wafting through the air, but not quite as much as I love knowing that my kitchen will still be clean when dinner is over. Priorities, right? 🙂
When I posted a photo of shish kabob veggies marinating on Instagram earlier this week a couple of you asked for the recipe, so here it is! It’s pretty simple but we love it, and I hope your family does, too.
Also, quick tip: If you’re tired of pulling skewers off the grill only to discover that the onions are still crunchy and the cherry tomatoes are mushy blobs, try placing just one ingredient on each skewer. I’ve found that it’s much easier to cook everything just right that way. After we pull everything off the grill we just pile it in a serving dish and let everyone choose what they want. Easy peasy!
Shish Kabob Marinade Recipe
Equipment
- large bowl or ziploc bag
Ingredients
- 2 tbsp dijon mustard
- 2 tbsp garlic (roughly chopped)
- 1 tbsp chopped fresh rosemary or thyme (or ¾ tsp of dried rosemary or thyme)
- ⅓ cup balsamic vinegar
- ¼ cup lemon juice
- ⅔ cup olive oil
- ½ tsp onion powder
- 1 tsp sea salt
- ½ tsp pepper
Instructions
- Blend ingredients together with a blender or immersion blender and then combine with meat and veggies. Though most methods suggest placing the meat/veggies and marinade in a ziploc bag so that the food marinates evenly, I prefer to avoid plastic when possible. Instead, I place everything in a large bowl and pour the marinade over the top. After giving it a good stir, I place the bowl in the fridge to marinate for 1-4 hours, stirring occasionally.
Nutrition
Great idea for putting only one ingredient on each skewer. Different ingredients have different cooking needs.
That seems to be the way to get everything done in its time frame
Wonderful idea! We are having a BBQ here next week, and I’m thinking it’s too cold for just salad, I want hot veggies! (We’re in Australia, still middle of winter!) Silly question, but approx how many “kabobs” will this make? And what veggies have you used… Is that white onion in the front?
That’s a great question. I typically just fill up a medium bowl with steak and veggies then pour this marinade over, so I haven’t measured exactly how many kabobs it makes. I’d say some of that depends on the particular veggies you use since some absorb better than others: I typically use onion (red and white), bell peppers, summer squash, mushrooms, and cherry tomatoes plus steak or chicken. Altogether it’s probably about 6-8 cups at least.
Thanks for the marinade recipe! Sounds delicious and A LOT cheaper than buying it ready made! Will make it tomorrow for our Memorial Day cookout.
This recipe is fantastic! The grilled food came out delicious. I would highly recommend! I will be using this recipe over and over again.