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  • CourseMain Dish
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  • CourseMain Dish
  • Marinade 1
  • ½ cup soy sauce
  • ¼ cup olive oil
  • 3 tablespoons honey
  • 2 tablespoons vinegar
  • 1 garlic clove minced
  • ½ tsp. garlic powder
  • 1 ½ tsp. ginger
  • Marinade 2
  • ¼ cup soy sauce
  • 3 tablespoons light brown sugar
  • 3 tablespoons distilled white vinegar
  • ½ teaspoon garlic powder
  • teaspoon ½seasoned salt
  • ½ teaspoon garlic pepper seasoning
  • ½ cup lemon-lime flavored carbonated beverage
  • 2 pounds beef sirloin steak or chicken breast cut into 1 1/2 inch cubes
  • 2 inch red or green bell peppers cut into 2pieces
  • 1/2 pound whole fresh mushrooms
  • 1 pint Cherry or grape tomatoes
  • 1 can pineapple chunks
  • yellow or green summer squash cubed
  • 1 inch sweet onion cut into 2pieces
  1. Mix marinade ingredients.
  2. Place meat pieces in a large resealable plastic bag. Cover with marinade, reserving about 1/2 cup of marinade for basting.
  3. Seal bag and refrigerate for 8 hours, or overnight.
  4. Alternate meats and vegetables on metal skewers, or wood skewers you've soaked in water.
  5. Grill kabobs for about 10 minutes, or to desired doneness, basting with reserved marinade during the last 5 minutes of cooking.
Terri's Notes

- Bottled salad dressings or marinades work well too!
- This is the best of summer! Our family loves to make a party of this. Prepare and marinate the meat the night before. Have snacks, salads and sides all ready . . . gather friends and family! Arrange veggie and meat choices outside, near the grill, and let everyone prepare their own kabobs. There are always plenty to go around and they're a meal in themselves! Homemade ice cream may be all the "extra" you need.

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