Last summer I perfected an easy marinade for these delicious kabobs when we were on a huge grilling kick. (As in, we were grilling kabobs weekly at one point.) My neighbor gave me the idea to grill a large amount at once and then use the leftover meat and veggies in salads, eggs, sandwiches, etc. It’s genius, really. Grilled vegetables take on a life of their own, in my opinion, and they just shine when you place them next to garlic-y, tender grilled steak. My all-time favorite thing to do with leftover grilled meat and veggies is to slice them the next day when they are cold, reheat them in a small fry pan with a touch of olive oil and melted Havarti cheese and then place on toasty bread. (Think easy Philly cheese steak sandwich.)
As a bonus, you can make an expensive steak go further when you serve it kabob-style surrounded but a bunch of veggies and meaty, grilled mushrooms. Marinated mushrooms are seriously amazing!!
The marinade it just 6 simple ingredients and it is not fussy at all. Most times I just pour and guess on measurements right into a plastic bag and then add my meat and veggies and it is ready to go!
A grilling tip I have for you, is to cut large pieces of meat and onions/peppers/etc and you can forgo the kabob sticks all together. This way everything cooks until it is ready to come off the grill and you can have control over the timing of everything. For example, Ryan likes his meat medium and I like my veggies with a bit of char which is hard to accomplish when everything is crammed on a stick.
Here’s a pic of them actually on the kabob sticks that I took this past winter. Would you believe I made these kabobs in my oven? Yes, when our grill wouldn’t start this winter I just broiled them and I was surprised how well they turned out without a grill!
- ¼ c liquid aminos
- 1½ Tbls lemon juice
- 1 Tbls yellow mustard
- 5-6 cloves garlic, minced
- 1-2 Tbls fresh herbs (I use whatever I have on hand including rosemary, thyme, sage, cilantro or parsley)
- 2 Tbls olive oil
- + Kabob ingredients such as steak, chicken, bell peppers, cherry tomatoes, onion, mushrooms, etc
- Whisk all ingredients together in a small bowl or combine right in a large Ziploc bag.
- I this case I poured ½ of the marinade into a bag with my steak.
- The remaining marinade I poured over my mushrooms and cut veggies and allowed both to marinate for 3-4 hours in my fridge.
- Note: I think it is more important for the mushrooms and meat to marinate than the peppers and onions but if you have enough marinade you might as well use it on everything.
- Grill on a kabob stick or directly on the grill.
- Serve with additional chopped fresh herbs.