Balsamic Vinegar Marinade for Shish Kabob Skewer Meat
This full-bodied vinegar marinade is ideal for all the meat cuts you love to grill. Also works with poultry and veggies. I'm using this for a summer shish kabob (or shish kebab) and will also marinate the mushrooms I'm placing on the skewer with the cubed meat, peppers and onion for a short time before creating the skewers.
Prep Time 20 minutes mins
Cook Time 4 hours hrs
Course Main Course
Cuisine American, Middle Eastern
1 Storage bag
Meat skewers
- 1/4 Cup Balsamic Vinegar
- 1/8 Cup Olive Oil
- 1 lb Meat cut uniformly for skewers
- 1 tsp Dijon mustard
- 1 Clove Minced garlic
- tbsp Fresh, chopped assortment of herbs
- 16 oz Whole Cremini Mushrooms, sliced in half
- 4 Green, red, yellow, or orange bell peppers cut to match size of meat and mushroom
- 1 Red onion,large slices to match size of meat and peppers
Combine all the marinade ingredients in a large glass bowl and whisk briskly to create an emulsion.
Place meat in storage bag, pour marinate over meat, and massage to immerse completely in marinade. Place in refrigerator and let meat marinate for four hours. Marinate mushrooms with meat for last 15 minutes.
Alternate placing the meat, mushrooms, peppers, and onion slices on a wooden or metal skewer. If using a wooden skewer, place the skewers in water for about half an hour to prevent the food from sticking while cooking.
Cook over high heat on grill, usually about 10 minutes, brushing with marinate and turning occasionally.
Transfer meat to a plate and let rest for five minutes to allow juices to settle before serving. Serve over rich or with a salad.