The Fascinating Life and Times of Me

Tonight was my night to cook, and I made chicken, beef and portobello mushroom kabobs with onion, bell pepper, cherry tomatoes, zucchini and yellow squash. I used a marinade that I found at allrecipes.com. I left the meat in the marinade overnight and it was quite good, very flavorful and tender. I also basted the kabobs a few times with the marinade while they were cooking on the BBQ.

Here's what the kabobs might have looked like, if I had taken a picture:


The cherry tomatoes are a little pricey, but worth adding to the kabob because of their great taste: the outside of the tomatoes get roasted, but the inside is sweet and juicy. The portobello mushrooms were amazing! I marinated them for 2-3 hours before I assembled the kabobs and they really absorbed the marinade well and stayed very moist. I also really enjoyed the taste of the grilled onion. Overall, an excellent diner.

Here's the recipe:

Kabob Marinade
This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Modified from Allrecipes, Submitted by Jon Devore

1/2 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1-1/2 teaspoons coarsely cracked black pepper or steak seasoning
2 cloves garlic, minced


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