Summer time is grilling time. My husband enjoys grilling and I’m glad he does. One of our favorite things to grill is our Beef and Chicken Kabobs.
The first step is to cut the beef and chicken into chunks and marinate them. Here’s the marinade we use:
Italian Garlic and Herb Marinade
1/3 cup water
1/4 cup vinegar
1/3 cup vegetable oil
3 cloves garlic, minced (we used 3 teaspoons of minced garlic in a jar)
1 teaspoon dried Italian seasoning
1 teaspoon crushed, dried Rosemary
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
- Mix all ingredients in a bowl or glass measuring cup.
- Place meat chunks in a large storage bag and add the marinade.
- Seal, massage bag to coat, and place in refrigerator.
The second step is to cut up the veggies you want to use, in large chunks. We like using peppers, onions, whole mushrooms and canned whole potatoes…raw potatoes take too long to cook. Once you’ve cut your veggies, add them to the bag of marinaded meat to coat. We usually allow the mixture to marinate on the counter for 20 – 25 minutes, turning the bag every 10 minutes or so.
The third step, and the messiest, is skewering. We use bamboo skewers that have been soaked in water for several minutes, so they won’t catch fire.
Lastly, put the kabobs on the grill and cook until the meat is done. My husband like to baste them with the leftover marinade while he’s grilling them.
And, there you have it, yummy Beef and Chicken Kabobs! Serve with biscuits or rolls and you have a satisfying meal.
About these rolls…
These were actually leftover biscuits from a tube we opened the night before. I wasn’t sure if they would still rise, but I thought I’d give them a try. What I did was roll each biscuit out, brushed them with melted butter and then sprinkled them with granulated garlic and Parmesan cheese. Then I rolled them up, curved them like a crescent, squished down the ends and placed them on a cookie sheet. I baked them for 17 minutes at 350 degrees. I removed them from the oven then brushed them with butter and sprinkled Parmesan cheese. As you can see, they DID rise. They could have had more flavor though…maybe next time I’ll add fresh garlic to the melted butter and sprinkle on some herbs.