View Single Post
Old 05-12-2013, 05:13 AM   #1
is one Smokin' Farker

Join Date: 02-10-13
Location: Lafayette, LA
Question Shish Kabob Help

Okay all you Shish Kabob experts I need some advise.
I'm doing beef tenderloin kabobs for lunch and need to know how you treat your veggies.

I use this marinade and I love it.
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil

I'm using onions, bell pepper, mushrooms, yellow squash, and zucchini.
My question is do you use the same marinade for your veggies as you do for the beef?
Also how long do you marinade your veggies?
I have a bad a$$ gasser I usually use because I can get the temps up over 700* for a quick sear.
My guess is the consensus here would be to use a charcoal grill. If I go that route should I cook with it covered or open. With or without wood chunks?

Thanks in advance for your thoughts.
Enter An International Cook Off From Your Home.


Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser
K-JUN is offline   Reply With Quote