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| Shish Kabobs | |
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| Tweet Topic Started: Mon Apr 13, 2009 11:29 pm (40 Views) | |
| Deleted User | Mon Apr 13, 2009 11:29 pm Post #1 |
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Deleted User
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1.) What do you put on your Kabobs? 2.) What marinade do you use? |
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| Deleted User | Mon Apr 13, 2009 11:30 pm Post #2 |
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I'll usually do a teriyaki marinade on mine. I'll add to a basic teriyaki marinade some scallions and some thai chili peppers. I make both chicken and steak kabobs. The usual fare (peppers, onions, cherry tomato) I'll add chunks of pineapple and chunks of portabello mushrooms as well |
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| JoeCoolMan24 | Mon Apr 13, 2009 11:30 pm Post #3 |
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I got Alicia Sacramone
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I dont know if I have ever had one. If I did, it was probably chicken. |
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| Deleted User | Mon Apr 13, 2009 11:32 pm Post #4 |
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I always put everything on seperate skewers because everything likes to cook at different times unlike the grocery store ones Beef - usually in teriyaki or olive oil w/pepper Chicken - usually in Italian dressing or lemon pepper Shrimp - cajun/blackened Red Peppers/Onions/Portobello 'Shrooms - Olive Oil / Salt & Pepper Cubed Pork/Pineapple/Ham Chunks/Red Onion - Polynesian spice By far, one of our favorite summer foods |
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| Clevelandgirl24 | Mon Apr 13, 2009 11:33 pm Post #5 |
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Soy Sauce, olive oil, Lea & perrins, coarse salt, pepper I keep everything on one skewer, but cut them in different sizes based on cooking times and preference (rare,medium, well) Baste and rotate often (good reason to stay outside and drink beer) Make sure you have an even flame if you are using a propane grill |
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