Who doesn’t like a good shish kabob? This recipe requires a marinade and an assembly line that works best populated with family and friends and little hands all working together to full the kabob sticks.
The meat can be left to marinade as short as a few hours but works best when left overnight or even prepared the day before. It doesn’t really matter which meat you choose, they all come out great so pick your favorite central pillar for the kabob.
1 1/2 cups oil
3/4 cup soy sauce
1/4 cup worcestershire sauce
1/2 teaspoon salt
3 tablespoons chopped fresh parsley or 2 teaspoons dried
1 teaspoon fresh ground black pepper
1/2 cup red wine vinegar
2 tablespoons minced garlic
1/2 cup teriyaki sauce (remove for low carb)
1/2 cup honey (remove for low carb)
2 small green onions chopped (optional)
Lodge Sportman’s Grill in all its glory.