An amazingly simple but delicious marinade for beef, pork or chicken.
Ingredients
2 clove(s)
Garlic
((crushed and rough chopped))
1/4 cup
Avocado oil
1/4 cup
Coconut aminos, Coconut Secret
1/4 cup
Worcestershire sauce
(I like Annie's natural))
1/4 cup
Dijon mustard
1/4 cup
Lemon juice
(fresh)
1 pinch
Sea Salt
2 tsp
Black pepper
(ground)
567 gm
Beef, sirloin tip, lean
(or chicken)
1 onion(s)
Sweet onion
2 medium pepper(s)
Red bell pepper
((variety of colors; split in half; 1 each red; yellow; orange; chopped))
142 gm
White mushrooms
1/2 cup diced
Pineapple
2 large
Zucchini
(sliced into disks)
1 large
Tomato
(sliced thick)
1 ball(s)
Mozzarella cheese
(sliced same as tomato)
1/2 tbsp
Extra virgin olive oil
2 tbsp
Balsamic vinegar
2 tbsp
Basil, fresh
(chopped)
1 dash
Salt
(Fresh Sea)
Instructions
In a medium bowl, whisk together all marinade ingredients, set aside. Cut beef and/or chicken into 1 ½ inch cubes and place in shallow dish or container (keeping meats separate). Pour marinade over meat(s) and stir to coat all sides. Marinate in refrigerator 4-6 hours, or overnight. Stirring occasionally.
Prepare veggies & pineapple for skewers, by cutting into large chunks. Remove stems from mushrooms. Once meat has marinated required amount of time, assemble kabobs by placing what each guest would like on their kabob, alternating colors and meat(s). Reserve marinade for basting.
Grill over medium high eat 4-5 minutes per side, turning and basting with reserved marinade. Remove from grill and cover with foil, allowing to sit just 1-2 minutes.
Caprese Salad
Slice tomato into thick slices. Slice mozzarella into similar sized slices as tomatoes. Drizzle with olive oil and balsamic vinegar. Chop fresh basil and sprinkle over tops of tomatoes/cheese. Grind fresh sea salt (and pepper) over it all, serve room temp
Suggested pairings: Caprese salad, pasta salad, rice pilaf or brown rice. Add color to your table with chunks of fresh watermelon.
