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Old 09-29-2013, 06:46 PM
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Default Shishkebab marinade

I use a very simple marinade. Oil and vinegar about half and half. Cube the mea, season with seasoning you like, t poor the marinade over so it just covers it. close or cover container and leave it in the fridge over night. Or longer, by the end of the second day you can eat the meat raw.

Now important part is to cook it in the indirect heat. I use my grill, but do not put meat on the griddle. Let's see if I can add the picture here.
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Old 09-29-2013, 06:49 PM
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Default Re: Shishkebab marinade

Hm, why can't I add the picture from my phone?
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Old 09-30-2013, 01:09 PM
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Default Re: Shishkebab marinade

Ok, I downloaded the picture onto my PC and am trying to upload here, see what happens. Ok, great it worked. You see how the meat, both chicken and beef are above the grades. That makes perfect shish kabob. I basted the meat with the marinade as I was cooking it. The meat was so tender it melt in your mouth, well, my mouth.
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Last edited by CharlieD; 09-30-2013 at 01:16 PM.
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Old 09-30-2013, 01:54 PM
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Default Re: Shishkebab marinade

Charlie, that looks wonderful!

I intended to make lamb shish kebab (that's redundant, isn't it?) this summer, but never got around to it.

I need a second set of hands to help me prep and cook sometimes!

Lee
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Old 09-30-2013, 11:20 PM
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Default Re: Shishkebab marinade

Neath, nobody helps me. It's not too late it is not that cold yet.
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