I never had kabobs before Margo. Now I can’t get enough of them! The nice thing is that you can put anything on them that you have or like. We used to put Sweet Baby Ray’s sauce on them towards the end. It was OK, but I always thought that something else would be better.
For the sauce you will need:
1 cup dry red wine
1/2 cup olive oil
4 tsp Worcestershire Sauce
4 tsp Italian seasoning
1 tbsp garlic powder
2 tsp seasoned salt
2 tsp pepper
1 tsp dries parsley flakes
Mix all ingredients in a small bowl. Put half in a ziplock bag with meat and place in refrigerator for at least 2 hours. Save the other for basting during cooking.
When you are ready, remove the meat from the bag. Put the marinade into the bowl with the other for basting. Place meat and vegetables on the skewers for grilling. Now for serving and presentation it sure is nice to alternate on the skewers. But for cooking times and practicability it makes more sense to put like items on like skewers, which is what we do. For ours we used rib eye steak, green peppers, mushrooms, and onions (because that is what we had). I constantly rotate and baste while they are cooking.
Enjoy!
