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keale
09-23-2008, 02:30 PM
I have to cook for a "Board of Education" dinner in Nov., all the bigwigs will be there, as this is for the whole state. Its for about 30-50 people. Since this is big thing, I'm starting early,
QUESTION: Can anyone give me a recipe for a rub or marinade for chicken and beef for the kabobs? I've heard "montreal steak seasoning", Plowboys chix. rub and speedies...I'm looking for one I can make myself if possible.
I'm thinking the usual veggies, mushrooms, peppers, onions, maybe zuccinni(sp?)
What are good side dishes for the starches?
I want to say thanks to Meatburner, Giggler, and Willkat for their valuable advice!!:eusa_clap


Aloha,

Keale

Bigdog
09-23-2008, 03:14 PM
Rice. Basmati if possible.

txschutte
09-23-2008, 07:33 PM
Ditto the rice.

smokinvic
09-23-2008, 07:40 PM
What about potato salad?

Kevin
09-23-2008, 07:56 PM
Marinade for beef kabobs:
This quantity will be enough for 6 pounds of boneless sirloin.
Trim fat and cut into 1" to 1 1/2" cubes.

Mix in a saucepan on the stove:
4 cans beef consomme'
1 1/3 cups dry white wine
1 1/3 cups Jack Daniels
1/2 cup soy sauce
1/2 cup worsy
8 cloves crushed garlic
1/2 a small onion finely diced

Heat to boiling then reduce to a slow simmer for 5 minutes.
Let the marinade cool then refrigerate it before adding beef.
Marinade at least 4 hours.

After removing the beef, boil the marinade on the stove to kill the cooties, then thicken with corn starch and brush on the kabobs while cooking. This adds a nice shiny glaze.
Try it, you'll like it.

Meat Burner
09-23-2008, 08:06 PM
Marinade for beef kabobs:
This quantity will be enough for 6 pounds of boneless sirloin.
Trim fat and cut into 1" to 1 1/2" cubes.

Mix in a saucepan on the stove:
4 cans beef consomme'
1 1/3 cups dry white wine
1 1/3 cups Jack Daniels
1/2 cup soy sauce
1/2 cup worsy
8 cloves crushed garlic
1/2 a small onion finely diced

Heat to boiling then reduce to a slow simmer for 5 minutes.
Let the marinade cool then refrigerate it before adding beef.
Marinade at least 4 hours.

After removing the beef, boil the marinade on the stove to kill the cooties, then thicken with corn starch and brush on the kabobs while cooking. This adds a nice shiny glaze.
Try it, you'll like it.
Now that sounds really really tasty!!!!!!! Roy, this sure sounds good brother!

grillfella
09-24-2008, 02:55 AM
teriyaki chicken kebabs are easy just buy some leg meat and skewer it soak in teriyaki sauce overnight

keale
09-24-2008, 03:14 AM
Thanks Kevin, question...do you still use a rub on the meat? And for the veggies too?
This sounds good, but I can just see it now, on my State invoice I have a pint of JD on it...:-D

Marinade for beef kabobs:
This quantity will be enough for 6 pounds of boneless sirloin.
Trim fat and cut into 1" to 1 1/2" cubes.

Mix in a saucepan on the stove:
4 cans beef consomme'
1 1/3 cups dry white wine
1 1/3 cups Jack Daniels
1/2 cup soy sauce
1/2 cup worsy
8 cloves crushed garlic
1/2 a small onion finely diced

Heat to boiling then reduce to a slow simmer for 5 minutes.
Let the marinade cool then refrigerate it before adding beef.
Marinade at least 4 hours.

After removing the beef, boil the marinade on the stove to kill the cooties, then thicken with corn starch and brush on the kabobs while cooking. This adds a nice shiny glaze.
Try it, you'll like it.

Kevin
09-24-2008, 06:38 AM
I marinate the veggies for about an hour. I've tried rub, but it seems to overpower the marinade so I quit doing that.

WannaBeBBQueen
09-24-2008, 07:55 AM
kev, sounds good I'm gonna have to try that :biggrin:

TysDad
09-24-2008, 11:59 AM
QUESTION: Can anyone give me a recipe for a rub or marinade for chicken and beef for the kabobs? I'm thinking the usual veggies, mushrooms, peppers, onions, maybe zuccinni(sp?)
What are good side dishes for the starches?

Good Eats Spicy Beef Kabobs -- the marinade sounds tasty. http://www.foodnetwork.com/recipes/alton-brown/spicy-beef-kebabs-recipe/index.html

A good kabob side starch to go next to the rice would be pita/naan/fry bread.

The same Good Eats episode has a quintessential Hawaiian dessert ingredient -- http://www.foodnetwork.com/recipes/alton-brown/vanilla-lime-pineapple-skewers-recipe/index.html

Make sure and make some veggy only kabobs, too...just in case someone has a problem with meat.

A skewered appetizer/salad would go along, too. Essentially salad caprese on a stick. A small, fresh mozzarella ball, then a basil leaf, then a grape tomato. Drizzle the plateful of skewers with olive oil and sprinkle with coarse salt and fresh cracked ground pepper.

.

Divemaster
09-24-2008, 12:16 PM
I'd go with the rice as well...

One more thing to add may be Hawaiian BBQ Candy (AKA Spam candy)... You can make it way ahead and just keep it in the chill chest...