Description
The marinade is versatile and works with a variety of meats and vegetables. I let guests build their own skewers and we roasted them on racks over a campfire.
Ingredients
- FOR THE MARINADE:
- 2 whole Limes, Squeezed For Juice
- ¾ cups Canola Oil
- ¼ cups Vinegar
- ¼ cups Soy Sauce
- 1 Tablespoon Dijon Or Regular Mustard
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Sugar
- 1 Tablespoon Seasoning Salt
- 2 teaspoons Minced Garlic
- FOR THE KABOBS:
- 4 whole Chicken Breast, Cut Into 3/4-inch Chunks
- 2 whole Rib Steaks, Cut Into 1-inch Chunks
- 48 pieces Wooden Or Bamboo Skewers (3-5 Per Person)
- ½ whole Red Onion, Cut Into Chunks
- 1 whole Red Or Orange Bell Pepper, Cut Into Squares
- 1 pint Cherry Tomatoes
- 1 pint Fresh Button Mushrooms Or 1 Can Mushrooms, Drained
- ½ whole Pineapple (chunked)
Preparation
Stir together marinade ingredients. Divide into 3 large Ziploc bags. Add chicken to one bag and cubed steak to another. Place all in fridge for 1–6 hours. The third bag is for veggies but they should only be marinated for 1 hour or less.
Soak skewers in water for 4–6 hours.
Prepare all the veggies, mushrooms, and pineapple and add to the remaining bag of marinade.
When ready to grill, prepare skewers by threading your desired combination of items onto a skewer. Grill over high heat (campfire or grill) for 10–15 minutes, turning often.
