Marinated Veal Kebabs Food

KABOB MARINADE

Steps:

• In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

BEST MARINATED VEGGIE KABOBS

Steps:

• The night before, cut vegetables into bite-sized chunks.
• Soak skewers overnight in water.
• Marinade veggies overnight in airtight container in fridge.
• Skewer and grill over hardwood or charcoal fire.

MARINATED VEAL KEBABS

Steps:

• Mix all ingredients in a bowl and allow to marinate covered in refrigerator for at least 2 hours, stirring occasionally.
• Place 3 of 4 pieces of meat onto each skewer.
• Cook on medium barbecue plate for around 10 minutes or until cooked to personal taste, turning every few minutes.

GRILLED MARINATED VEGETABLE KEBABS

Steps:

• In a medium bowl, stir ingredients together until smooth.
• Preheat grill or broiler.
• Thread vegetables onto wooden or metal skewers. If you use wooden ones, soak them in water for 1 to 2 hours before using to keep them from burning. You can make single vegetable skewers or use an assortment on each skewer.
• Lightly brush each skewer with marinade. Broil 4 to 6-inches from heat, 5 minutes per side or until browned or lightly charred and tender. If desired, serve with extra marinade for dipping.

INDIAN-STYLE VEAL KEBABS

Steps:

• Green Onion Yogurt: In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate.
• Curry paste: In a small food processor, finely chop all the ingredients. Set aside.
• Skewers: Preheat the grill, setting the burners to high. Oil the grate.
• In a bowl, combine the meat with the curry paste. Season with salt and pepper.
• For each skewer, shape 1/8 of the meat mixture into an 18-cm (7-inch) long sausage and thread onto a skewer, pressing the meat. Brush with olive oil.
• Reduce the grill's heat to medium. Grill the skewers for about 3 minutes per side or until meat is thoroughly cooked.
• For each serving, cover a pita bread with lettuce and top with a kebab. Garnish with green onion yogurt, and top with more lettuce.
• Tips: You can garnish with diced tomatoes and onions.

MARINATED PORK KEBABS

Steps:

• Cut pork into 1" cubes and place in a shallow pan.
• Combine remaining ingredients in a screw top jar and shake until well blended.
• Pour marinade over pork.
• Cover and refrigerate several hours, turning occasionally.
• Drain meat; pat dry and tread on skewers.
• Heat remaining marinade to brush on kebabs during cooking.
• Broil slowly 5" from coals for about 25 minutes.
• Turn skewers frequently and brush with marinade during cooking.
• Vegetables may also be served in this way.
• Thread mushrooms, green peppers, onion wedges or apple on skewers and brush with marinade.
• Broil for 15-20 minutes.

MARINATED KEBABS (INA GARTEN)

Steps:

• In a large bowl, combine yogurt, olive oil, lemon zest, lemon juice, rosemary, salt to taste, and pepper to taste; add lamb or beef, stir to coat, cover and marinate in the refrigerator overnight or up to 2 days.
• Prepare a charcoal grill; if using wooden skewers, soak in water 30 minutes so they do not char.
• Cut lamb into 1 1/2 inch cubes, you'll have about 20.
• Cut onion into 8 wedges, separating into sections of 3 or 4.
• Thread skewers with 3 or 4 pieces of meat alternating with onion sections.
• Season both sides with salt and pepper.
• Grill, turning 2 or 3 times, until medium rare, about 10 to 15 minutes.

MARINATED VEGGIE KEBABS

Steps:

• Put the vegetable pieces into a large bowl.
• Combine remaining ingredients in another bowl and whisk until blended.
• Pour marinade over veggies and toss to coat.
• Cover bowl and marinate in refrigerator for several hours or overnight.
• Drain vegetables, reserving marinade.
• Thread the vegetables onto metal skewers.
• Put the skewers on a broiler pan and cook under the broiler for 10-15 minutes , turning occasionally.
• Baste with the marinade several times during the cooking process.
• These are also excellent grilled on the barbecue.
• Excellent with couscous or wild rice.