LoisSanborn
New member
I have no idea where this recipe for kebabs/kebobs originated, but it goes back in my family to 1975 when my sister got it from a friend in Iowa whose husband's name was Bob. I really like the curry in the marinade for something different.
Marinade:
1/2 cup red wine vinegar
2 cloves crushed garlic
2 Tbsp. ketchup
1 Tbsp. curry powder
1/2 tsp. black pepper
1/2 cup soy sauce
1/2 cup red wine
1/2 cup water
1/2 cup olive or neutral oil
Meat and Vegetables:
1-1/2 pounds round steak, double tenderized (or any cut of beef you want), cut into 1” cubes
1 onion, cut into chunks
1 green pepper, cut into chunks
8 oz. mushrooms, halved
In a bowl, whisk garlic, ketchup, curry powder and black pepper with vinegar until well mixed. Add soy sauce, wine and water. Slowly add oil while vigorously whisking to make an emulsion.
Cut steak in 1” cubes. Add to marinade and refrigerate for 12-36 hours. Turn cubes several times.
Cut pepper and onion into chunks. If small, leave mushrooms whole or cut in half or quarters.
Thread meat onto skewers interspersed with veggies or separately. Grill over high heat 6 minutes or until desired degree of doneness, turning once or twice.
Marinade:
1/2 cup red wine vinegar
2 cloves crushed garlic
2 Tbsp. ketchup
1 Tbsp. curry powder
1/2 tsp. black pepper
1/2 cup soy sauce
1/2 cup red wine
1/2 cup water
1/2 cup olive or neutral oil
Meat and Vegetables:
1-1/2 pounds round steak, double tenderized (or any cut of beef you want), cut into 1” cubes
1 onion, cut into chunks
1 green pepper, cut into chunks
8 oz. mushrooms, halved
In a bowl, whisk garlic, ketchup, curry powder and black pepper with vinegar until well mixed. Add soy sauce, wine and water. Slowly add oil while vigorously whisking to make an emulsion.
Cut steak in 1” cubes. Add to marinade and refrigerate for 12-36 hours. Turn cubes several times.
Cut pepper and onion into chunks. If small, leave mushrooms whole or cut in half or quarters.
Thread meat onto skewers interspersed with veggies or separately. Grill over high heat 6 minutes or until desired degree of doneness, turning once or twice.
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