For Oven's Sake!

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Josh’s Favorite Marinade

on May 14, 2014

Click Here to Print: Josh’s Favorite Marinade

Mmm... kabobs!

Mmm… kabobs!

The title is Josh’s favorite, but it’s my favorite, too.  I look at the weather report and plan this meal for a night that is perfect for playing (and grilling) outside.  That being said, who wants to spend time INside prepping when you could be OUTside playing?!

It's easiest to prep it all the night before.

It’s easiest to prep it all the night before.

Prepping the night before also lets the marinade really do it’s thing!

All we do the night of is assemble the skewers and grill!

All we do the night of is assemble the skewers…

...and grill 'em!

…and grill ’em!

Once they’re finished, you can even feed them to your baby…

Well, the veggies anyway (if he's old enough to chew pretty well and you peel the pepper and chop them into small pieces anyway!)

Well, the veggies anyway (if he’s old enough to chew pretty well and you peel the pepper and chop them into small pieces!)

Marinade Ingredients:

  • ½ c soy sauce
  • ¼ c white vinegar
  • ¼ c brown sugar
  • 2 T diced onion
  • 1 T vegetable oil
  • 1 t minced garlic
  • ½ t ground ginger
  • olive oil
  • freshly ground pepper
  • kosher salt

Ingredients for Kabobs:

  • skewers
  • 1-2 pounds sirloin steak
  • veggies of choice:
    • onion
    • peppers
    • mushrooms

Instructions:

  1. Whisk marinade ingredients (It’s helpful if you do so in a large glass container that has a cover.)
  2. Cut steak into chunks and poke holes in it with a fork.
  3. Place steak in marinade and refrigerate 1 hour to overnight.
  4. Chop veggies into large chunks.
  5. Toss veggies in oil, S&P.
  6. Assemble meat and veggie skewers.
  7. Grill until desired doneness.

Ideas to get your kid cook involved:

  • Have him help measure the marinade ingredients.
  • Have him whisk the marinade.
  • He can help assemble the skewers. Have him stick to veggies if you’re worried about him touching raw meat.

 

This recipe is slightly modified from: Six Sisters

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