Honey Soy Kabobs

July 4, 2014

Happy Fourth of July!

Like Memorial Day, many of us will spend this holiday weekend celebrating by firing up the grill and enjoying time with family and friends. Why not try this kabob recipe- that works great with chicken, beef, or fish- at your barbecue?

Kabob

Marinade:
1/3 cup olive oil
1/3 cup soy sauce
3 Tbsp red wine vinegar
1/4 cup honey
2 cloves garlic, minced
1 Tbsp minced fresh ginger
Freshly ground black pepper to taste

Kabob Ingredients:
1 1/2 lbs steak, chicken, or salmon cut into 1 ½ -inch cubes
1 large bell pepper, 1 ½ inch dice
1-2 medium red onions, 1 ½ inch dice
1/2 to a pound button mushrooms
About 20 bamboo or wooden skewers (soaked in water for at least 30 minutes)

Directions:
Mix the marinade ingredients together in a bowl and add the meat of your choice. Cover and chill in the fridge for at least 30 minutes.
Carefully thread the meat and veggies onto skewers- two per kabob- leaving a little space between each piece. Using double skewers makes the kabobs easier to turn on the grill and keeps the pieces from spinning.
When you’re done threading, pour any remaining marinade over the kabobs.
Over high heat on a lightly oiled grill, grill the kabobs, turning once- about 3 minutes per side for salmon, 4-5 for beef, and 6-7 for chicken. Allow the kabobs to stand for a few minutes before serving.