Shish Kabobs for Sunday’s Best
Summer Sundays are the best time for a grilled dinner, especially after a day of yard work and pool time. I love an easy to prepare, delicious to eat dinner. Shish Kabobs fall into this category. They are relatively easy to make, a little cutting, slicing, and possibly dicing and then marinading. That’s it for a few hours until it’s time to skewer everything. Here’s the best part: my husband is the grill master so I don’t have anything else to do except make rice pilaf and decide what beverage would be best to accompany this meal.
2 lbs. meat (beef tenderloin, boneless chicken thighs)
1 lb. whole mushrooms
2 large onions
20 cherry tomatoes
2 summer squash
Cut meat and vegetables and marinate in marinade for about 4-6 hours.
Place meat and vegetables on skewers.
Grill til cooked.
Marinade for Chicken or Beef Shish Kabobs
6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano
Combine all ingredients in small bowl and whisk to blend.
Season to taste with salt and pepper.