posted on June 8, 2001 03:22:39 PM new
Can you all give me some suggestions for marinades for chicken and steak and what veggies are best and timing etc? I'm planning a bbq for Sunday for 6 people and need help.
posted on June 8, 2001 04:45:02 PM new
For beef, I use fresh mushrooms, yellow squash, pearl onions (very hard to peel!), grape or cherry tomatoes, and green pepper.
posted on June 8, 2001 04:57:31 PM new
We always use sweet onions and greenpepper but red peppers make a nice contrast. Sometimes my wife likes some zuchini.
marinade - soy sauce/ chopped garlic /black pepper/liquid smoke / jug wine and any dry italian salad dressing mix.
posted on June 9, 2001 05:20:25 PM new
if you're usin' the bamboo skewers don't forget to soak in water overnight!
I like to put together kabobs of all meat and seperate kabobs of all vegies - done in the same marinade. Vegies too often burn before meat is acceptable - and I love it rare. (but kinda big hunks).
Marinade that my grandma (from Hawaii) always used, esp on chicken;
1 c red wine
1 c soy sauce
entire head of garlic, don't HAVE to peel unless you want to, crush with flat side of heavy knife blade
a big pinch of fresh oregano
Just marinate 3-4 hours, brush kabobs with marinade as they cook.
For vegies we like; green bell peppers, red bell peppers, jicama (water chestnuts if ya can't find it), mushrooms, fresh pineapple chunks (canned is fine), CHUNKS of yellow onion, zuchinni.
Mom, call me anything - but don't call me late to dinner! (and much thanks to Nana Duarte!)
posted on June 12, 2001 09:52:31 AM new
From your suggestions:
Red wine, liq. smoke, soy sauce, garlic, pineapple juice for the marinade. Marinated the meats for about 4-5 hours, only basted the others while cooking.
Skewers had steak, chicken, pineapple chunks, 'shrooms, tomatoes, small onions, bell peppers, green and red. I did each thing on it's own skewer, which worked out great because of the different cooking times.
It was most delicious and enjoyed by all. Thanks!!!
