Blockbuster Kabobs
Rosemary-Red Onion Marinade
2 sprigs fresh rosemary, chopped
1/4cup minced red onion
1/4cup PICS red wine vinegar
1/4teaspoon kosher salt
1/2teaspoon PICS ground black pepper
1/2cup extra virgin olive oil
Chimichurri Marinade
4 garlic cloves
2 green onions, coarsely chopped
1/4cup packed fresh cilantro leaves
1/4cup packed fresh Italian parsley leaves
1/4cup PICS white wine vinegar
1 teaspoon PICS oregano leaves
3/4teaspoon kosher salt
1/2teaspoon PICS freshly ground black pepper
1/4teaspoon ground red pepper
3/4cup extra virgin olive oil
Citrus-Spiced Marinade
4 green onions, coarsely chopped
2 garlic cloves
1/2habanero chile pepper, seeded and coarsely chopped
1/4cup fresh lemon juice
1/4cup fresh orange juice
1/2teaspoon orange zest
1/4teaspoon PICS Dijon mustard
1/4teaspoon kosher salt
1/8 teaspoon PICS ground black pepper
1/2 cup extra virgin olive oil
Mouthwatering Marinades
Take kabobs from average to outstanding using simple and creative marinades. Use a food processor or blender to purée ingredients like garlic, onion or chile peppers, then drizzle in the oil to blend. Use about 1/2 cup of marinade per pound of meat or vegetables. Marinate proteins and vegetables separately in zip-top plastic bags; be sure to reserve some of the marinade for serving. Used marinade must be discarded. If your marinade contains acids or citrus juice, marinate shrimp and fish 15 to 30 minutes, scallops 30 minutes to 1 hour, chicken, pork and beef 2 to 6 hours, and vegetables 2 to 8 hours.
Prep Tips:
If using wooden skewers, soak them in water for 20 minutes to prevent burning them. When prepping kabob ingredients, cut proteins and vegetables into same-sized pieces (about 1-inch) so they cook evenly. Thread protein and vegetables separately on skewers due to varied cooking times. Grill kabobs over medium heat, turning every few minutes to ensure even cooking.