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.