Tag: gordon ramsay steak kabob marinade

Summer Shish Kebabs

Summer is officially two days away, but I have already been enjoying plenty of my favorite summertime dishes for the past few weeks. One of them includes these chicken and vegetable shish kebabs with NatureBox dried pineapple to add some sweetness to the mix. They are easily made on an indoor grill (such as a George Foreman grill) or grilling pan, but of course they are also great for outdoor BBQing! For these summer shish kebabs, I used teriyaki marinated chicken and slices of red bell pepper, yellow and zucchini squash, onion, and dried pineapple. You can get creative with the vegetables, fruits and meats you combine together for your shish kebabs. Do you have a favorite combination?

Check out this recipe of the NatureBox blog this week here!

5.0 from 1 reviews
Summer Shish Kebabs
 
Print
Prep time
1 hour
Cook time
6 mins
Total
1 hour 6 mins
 
Type: Main
Serves: 8
Ingredients
  • ¼ cup apple cider vinegar
  • ¼ cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 boneless, skinless chicken breasts, cubed
  • 1 zucchini squash, chopped
  • 1 yellow squash, chopped
  • ½ yellow onion, chopped
  • 8 NatureBox Big Island Pineapple slices, quartered [www.naturebox.com]
  • 1 red bell pepper, chopped
  • 8 wooden skewers
Instructions
  1. In a shallow bowl, whisk together apple cider vinegar, soy sauce, olive oil and honey.
  2. Add the cubed chicken breasts and cover with plastic wrap. Refrigerate for at least 30 minutes, up to 3 hours.
  3. Soak the wooden skewers in water for 20 minutes (to prevent them from burning).
  4. After the chicken has marinated, preheat an indoor grill pan over medium heat.
  5. Add the chicken, pineapple, squash, bell pepper and onion to the skewers, alternating.
  6. Grill until the chicken us cooked through, about 3 minutes on each side. The chicken will be done when the juices run clear and the internal temperature is 165 degrees F.
Makes 8 kebabs
    3.2.2045

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The Best Steak Marinade

Step that steak up a few notches with an excellent marinade. Maybe something special for Father’s Day.

The inspiration is a very common recipe around the internet on blogs and recipe sites. The original (I think) is known as “Best Steak Marinade in Existence” on Allrecipes.com.   Only a few changes to simplify and some rounding for a smaller (Cooking For Two) amount. Plus I didn’t bother with running though a blender.

I generally buy very good beef so a marinade just seems wrong on a filet
or porterhouse. Just some salt, pepper and a little garlic please. Strip steaks have just not been our favorites over the
years but the best looking steaks at the market were the strips. I had
just read
Simple Steak Marinade by Chris at Nibble Me This and a marinade seem great but I’m not a “beer person” so Google was my friend again. If your a beer person, check out Chris’ post.

Rating:

A 5 minus. I don’t frequently marinade steak but this is good enough to start doing it a lot more. My wife felt it was the best strip steak she has had in years.

Notes:Run though a blender if you want but it doesn’t seem necessary to me. Use black pepper if you don’t have white. Add a pinch of crushed red pepper or a hot or pepper sauce if you want.

In a 1 gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper.

Trim your steaks of extra fat. Here are two strip steaks about 12 oz each. (I do not want to hear about not doing this to a strip steak)

Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be fine.

Remove from the marinade and discard the marinade. Grill as usual. Here I’m grilled over high heat for about 15 minutes total.

Allow to rest for 5 minutes or so before cutting.

The Best Steak Marinade
by DrDan at 101 Cooking for Two June-14-2013

Step that steak up a few notches with an excellent marinade.

Ingredients
  • 3 T soy sauce
  • 4 T olive oil
  • 3 T lemon juice
  • 2 T Worcestershire sauce
  • 2 t garlic powder
  • 1 1/2 T dry basil
  • 2 t dry parsley flakes
  • 1/2 t white pepper (or black if you don’t have it)
Instructions
1) In a 1 gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper.2) Trim your steaks of extra fat. Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be fine.3) Remove from the marinade and discard the marinade. Grill as usual.
Details

Prep time: 5 mins Cook time: 2 hour Total time: 2 hour 5 mins Yield: 2 servings

Updated

June 14 2013

Dan Mikesell

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