You know what I usually love about this time of year? Grilling. You know what we haven’t been able to do a ton of? Grilling. On the days it’s nice, you can bet that we will be out there making something on the grill. Lately though, it’s been unseasonably cooler, which wouldn’t be a problem, I’m from New England after all, but it’s been rainy. But, on one of the warmer days I was able to test out this recipe. The homemade marinade was so good. We happened to use steak for this version, but you could use anything, even just veggies. The marinade is so simple. You probably have everything you need already on hand. I literally just combine everything in a mason jar and shake it up to combine. Pour over the kabob and let it sit overnight, and you have got yourself a tasty lunch or dinner. It’s always a delicate balance to make sure you don’t under or overcook the veggies that you are using. Keeping cuts consistent, is key. And get creative with the combination. I personally love the grilled flavor of vegetables and pretty much anything.
- 1 pound steak, fat trimmed, cut into cubes
- 1/4-1/2 eggplant, cubbed
- 6 whole mushrooms (or enough for skewers)
- 1 zucchini, sliced into large pieces
- 1 yellow squash, sliced into large pieces
For the marinade
- To make the marinade, combine the marinade ingredients in a mason jar and shake it up.
- For the kabobs, soak wooden skewers in water for about 20 minutes. Assemble the kabob by alternating vegetables and meat. Pour marinade over the kabobs and let them sit overnight.
- To cook, place on a hot grill and grill up to preferred doneness.