Buttermilk Marinated Kabobs Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
MARINADE
2 tbsp: Firmly packed brown sugar,
2 tbsp: Fresh lemon juice,
1 tbsp: Worcestershire sauce,
1 tsp: Salt,
1/2 tsp: Dried basil,
1/2 tsp: Dried majoram,
2 cup: Buttermilk,
KABOBS
2 lbs: Round steak, approx 1" thick
Cut into 2"squares, (24 piece
3 each: Medium onions, cut into 8 pi
24 each: 1" thick slices of zucchini,
12 each: Cherry tomatoes,
6 each: Large mushrooms, halved
Directions:
FOR MARINADE: Combine brown sugar, lemon juice, Worcestershire sauce,
salt, and herbs. Stir in buttermilk. Add meat; cover and marinate in
refrigerator a minimum of 12 hours. FOR KABOBS: Parboil onions in
boiling salted water to cover, 6-8 minutes; rinse with cold water and
drain. TO ASSEMBLE: Alternate pieces of meat with onions, zucchini,
tomatoes, and mushrooms on each skewer. Grill over hot coals until
meat reaches desired degree of doneness. Baste frequently with
marinade. Allow approximately 15 minutes for medium cooked meat.
Makes 8 kabobs. From Massachusetts Dairy Sampler by Massachusetts
Dairy Industry
Source from luhu.jp
salt, and herbs. Stir in buttermilk. Add meat; cover and marinate in
refrigerator a minimum of 12 hours. FOR KABOBS: Parboil onions in
boiling salted water to cover, 6-8 minutes; rinse with cold water and
drain. TO ASSEMBLE: Alternate pieces of meat with onions, zucchini,
tomatoes, and mushrooms on each skewer. Grill over hot coals until
meat reaches desired degree of doneness. Baste frequently with
marinade. Allow approximately 15 minutes for medium cooked meat.
Makes 8 kabobs. From Massachusetts Dairy Sampler by Massachusetts
Dairy Industry
Source from luhu.jp
Tags
Meats