Herb Marinated Kebabs
We love summer grilling and do a great job of it on our tiny tailgate grill. My husband’s sister and her family were in town from Italy this month. We had a little barbeque with them, my parents and a friend and managed to feed everyone grilled corn on the cob, kebabs and hot dogs all from our tiny grill. Sure we would have eaten a wee earlier had our grill held more food, but no one was complaining, at least not within earshot. The kebabs were wonderful, basing my recipe on one that I found in the Joy of Cooking, they marinated overnight and were filled with flavor and smoked over with the delicious flavors from the charcoal.
Herb Marinated Kebabs
- 1/4 cup white wine
- 1/4 extra-virgin olive oil
- 3 cloves of garlic, sliced
- 1 tsp fresh parsley, minced
- 1 tsp fresh basil, minced
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- salt and pepper to taste
- 1/4 lb chicken, cut into 1/2 inch pieces
- 1/4 lb Italian sausage, sweet or spicy, depending on your taste, cut into 1/2 inch pieces
- 1/4 lb sirloin steak, cut into 1/2 inch pieces
- 1/4 lb pork loin, cut into 1/2 inch pieces
- 2 large zucchini, cut into 1/2 inch pieces
- 2 bell peppers, seeds removed, cut into 1/2 inch pieces
- 2 onions, quartered and cut into 1/2 inch pieces
- 1 pint of mushrooms, cut into 1/2 inch pieces
Whisk all ingredients for the marinade together in a bowl. Sprinkle a generous amount of salt over the meat, prior to placing it in the marinade. Marinade the meat in the refrigerator for at least 2 hours or overnight. The longer the meat is in the marinade, the stronger the flavor will be.
If using wood or bamboo skewers, soak them for a few minutes prior to assembling the kebabs. Assemble the kebabs starting with a vegetable and alternating between meat and vegetables until all have been added to the skewer, leave an inch at each end of the skewer to make it easy to handle. Repeat with the rest of the meat and vegetables.
Cook over charcoal grill for a few minutes on each side, making sure that the chicken, sausage and pork are all cooked through. You could eliminate the sirloin, since steak is always better closer to rare.
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