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This is a very very good recipe. Just smelling the marinade you could already tell. We made about 60Of these and they were gone! It was everyone’s favorite.
This was amazing!!! Thanks!
Have made these so many times. And had so many people ask for the recipe. It is my go to recipe for entertaining. Thank you for such a reliable and terrific tasting meal.If you’re making them for a party, consider looking each element separately on the grill, and passing two skewers instead of one. It’s much easier for the grill person to cook things evenly. You can also display the food on a flat tray in colorful rows. It makes things simpler for us. (I usually serve it with an arugula salad, rice for the kids and cole slaw and other veg salads for the grown ups. )
I made these tonight on the grill and it was very good. The marinade smelled so good just threading the kabobs on the skewers. I marinaded the beef for probably 36 hours and used top sirloin steak and it’s the most tender beef kabobs I’ve ever made. Maybe not melt in your mouth tender, but quite tender for beef. My husband said he didn’t need any sauce because the marinade is so tasty. I think I will do what others have suggested and use this marinade on some cheaper cuts of meat and poultry. No leftovers tonight and there’s only the two of us. Thanks so much!
This marinade can be used in oh so many ways! I made these kebabs exactly as recipe stated, and I am still drooling over dinner tonight. My husband is a die hard ranch fan – everything gets ranch on it. He ate TWO skewers tonight without a single drop of ranch! This is a new summer favorite.
This was fabulous!
I was VERY skeptical of the marinade, though I love all the ingredients.
I was especially skeptical when I couldn’t get the honey to diffuse properly (originally).
Holy shit! This is amazing! I’m saving this recipe for the marinade alone! It’s so well balanced. I DID, however, use balsamic vinegar instead of red wine vinegar… but damn, man! This is brilliant!
This marinade is so yummy! Soaked a round steak in it over night, and even that cheap cut of meat came out great!
I have made these three times and changed it up slightly since i didn’t have all the ingredients. I added some cayenne pepper and Franks hot sauce for an little heat. They were great each time. I found that soaking the meat for 12 or more hours made the meat really tender. I have a Holland grill and they cook really well on it. Thank’s for the recipe. I haven’t had anyone who didn’t like them.
I am sharing it with my son.
I just made it today for bbq, and everyone loved it :) thanks for the recipe! Although I changed the red wine vinegar to white cooking wine, it taste incredible! I love the touch of honey in the recipe.
Just made these tonight. Everyone loved it. Huge hit!
I made these for dinner tonight and they were great! Thanks so much for the recipe. Definitely a keeper!
Could I substitute chicken for the beef? We are grilling steaks so I want to use different meat on the kebabs. Thanks!
Yes, though you are going to want to make sure that the chicken pieces are cooked completely through. I would use metal skewers in that case, if you have them. ~Elise
Great recipe, Elise! Made this for dinner last night. Had to omit the mushrooms (forgot to buy them) but it was still a success. Upped the honey to 1/3 of a cup instead of 1/4. Delicious! Am definitely going to make this again soon.
Loved the Steak recipe!
I use Ginger Garlicpaste instead of garlic and ginger in small pcs. Garlic is a great tenderizer and the paste will enhance the taste even more!
I do like to add Frankfurter sausage cut in pcs., to add some variety on the skewer. Kids love those sausages inbetween too!
Simple and delicious. The ginger is definitely a nice touch and gives it a crisp fresh flavour.
I have a question, I followed your recipe and marinated the meat overnight, when I went to take the meat out of the fridge the fat from the meat hardened at the top of the dish the meat was in, I’m assuming this is because the 3 Tbsp red wine vinegar slightly cooked the meat?
do you think my assumption is correct?
No, I don’t think the vinegar had anything to do with the fat hardening. Even olive oil will harden if its emulsified with something else and refrigerated. The fat should liquify once the chill is off the meat. ~Elise
I sometimes add those canned peeled potatoes to my kabobs. They don’t need to cook terribly long and it’s a nice variation.
Pineapple and tomatoes are optional as well :D