Best Ka Bam Kabobs Marinade Recipes

KA-BAM KABOBS MARINADE

Steps:

• Toss pieces or full steaks in Baby Bam Seasoning in a large bowl.
• Add remaining ingredients to the bowl and stir.
• Cover and refrigerate for 2 - 4 hours.
• Grill meat and enjoy!

KA-BAM KABOBS

Steps:

• Place the mushrooms in a large bowl of water and gently turn to remove any grit or dirt. Dry on a clean kitchen towel and set aside.
• Cut the onion in half. Cut each half into quarters, keeping the pieces together as much as possible. Remove the upper fourth of the bell pepper. Remove the stem end, inside ribs, and seeds. Cut the pepper into quarters crosswise, then into 1-inch pieces.
• Cut the meat into 1-inch pieces and place in a large glass bowl. Add the Baby Bam and toss to coat. Add the Worcestershire sauce, soy sauce, balsamic vinegar, vegetable oil, and garlic, and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.
• Preheat the oven to 450 degrees F and place the oven rack in the top position. Line the baking sheet with aluminum foil.
• Remove the meat from the refrigerator. Thread 1 meat cube onto a skewer, followed by a mushroom, bell pepper, and onion. Continue threading alternating ingredients onto the skewer until the skewer is full. Place the filled skewers on the baking sheet and bake for 10 minutes for medium.
• Remove from the oven. With an oven mitt or tongs, hold one end of the skewer. In the other hand, with a fork, push the meat and vegetables from the skewer onto a plate. Repeat with the remaining skewers, and serve hot.
• Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
• Store in an airtight container for up to 3 months.

MAKE-IT-MINE PORK KABOBS

Steps:

• In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
• Prepare medium-hot fire with charcoal or preheat gas to medium high.
• Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.

MIDDLE EASTERN BEEF KABOBS

Steps:

• Once your meat and veggies have been prepped let the skewering fun begin! Thread a piece of green pepper onto the skewer. Follow it with a cube of beef, then one half of a preserved lemon, a couple of pieces of red onion, another piece of beef, a piece of red pepper and cap it with a mushroom. Repeat the process with the rest of the skewers. Set all of the kabobs into a roasting pan in one layer and set aside.
• Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. Pour the mixture over the kabobs and refrigerate 1 hour.
• Preheat an outdoor charcoal or gas grill to high heat. Place the kabobs on the grill and cook 3 minutes per side. Remove and serve immediately or let cool, pack 'em up and take them on a picnic.
• Serve with Cucumber-Yogurt Sauce.
• Combine all ingredients in a food processor and pulse several times to make a chunky sauce.

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.

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.

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)

Steps:

• Put all ingredients into a blender (except the green onions, if using add them in after blending).
• Blend for 30-40 seconds.
• Mix in in green onions.
• This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
• *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.