Tuesday, April 22, 2014

Favorite Kabobs

I am a girl who loves to grill.  I am also a girl who is married to a man who refuses to let me grill. 

My newest excuse is that it's for my blog, so I HAVE to do it.  I mean, bloggers integrity, right?  So I bring you my favorite kabobs, which I mostly grilled myself, except when Mike was forcibly grabbing the tongs from me to demonstrate the proper way to turn all the kabobs at one time.  Ah, men..

I absolutely love this marinade.  Not only are the sweet and savory flavors delicious, but the brown sugar and honey in the marinade help caramelize the edges of the meat for that amazing color, flavor and texture. 

If you prefer your kabobs to have more of the saucy-factor, feel free to double the marinade! 

* 1.5 lb. chicken, steak, or a combo
* 1/3 c. low sodium soy sauce
* 2 garlic cloves, cut in half
* 1 tbsp. ginger spice blend (with the fresh herbs at the store)
* 1/2 tsp. red pepper flakes
* 1 tbsp. honey
* 1 tbsp. light brown sugar

Soak skewers in water (I cheated and rinsed them instead of soaking and they burned up terribly!).  Meanwhile, prepare the marinade by combining soy sauce, garlic, ginger spice blend, red pepper flakes, honey and brown sugar in a shallow casserole dish.  Cut the meat (I used two steaks and one chicken breast) into one inch cubes, add to the marinade and refrigerate for 15-30 minutes. 

 Skewer the beef  and chicken separately as they have different cook times.  Pour the remaining marinade (there will only be a small amount) into a small sauce pan.  Heat the grill to medium high and add the meat, cooking until done.  Meanwhile, bring the marinade to a boil over medium high heat, whisking often.  When the meat is almost done, brush with the boiled marinade.  Enjoy! 

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