Shishkebab marinade

CharlieD

New member
I use a very simple marinade. Oil and vinegar about half and half. Cube the mea, season with seasoning you like, t poor the marinade over so it just covers it. close or cover container and leave it in the fridge over night. Or longer, by the end of the second day you can eat the meat raw.

Now important part is to cook it in the indirect heat. I use my grill, but do not put meat on the griddle. Let's see if I can add the picture here.
 

CharlieD

New member
Ok, I downloaded the picture onto my PC and am trying to upload here, see what happens. Ok, great it worked. You see how the meat, both chicken and beef are above the grades. That makes perfect shish kabob. I basted the meat with the marinade as I was cooking it. The meat was so tender it melt in your mouth, well, my mouth.
 

Attachments

  • 20130922_183655.jpg
    20130922_183655.jpg
    80.6 KB · Views: 155
Last edited:

QSis

Grill Master
Staff member
Gold Site Supporter
Charlie, that looks wonderful!

I intended to make lamb shish kebab (that's redundant, isn't it?) this summer, but never got around to it.

I need a second set of hands to help me prep and cook sometimes!

Lee
 
Top