Ingredients
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1 1/2 cups oil
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3/4 cup soy sauce
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1/4 cup Worcestershire sauce
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2 tablespoons mustard powder
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3 tablespoons minced fresh parsley
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1/2 teaspoon black pepper
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1/2 cup red wine vinegar
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2 tablespoons fresh minced garlic
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1/3 cup purchased teriyaki sauce
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1/2 cup honey (or use maple syrup)
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1 large green onion, chopped
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cherry tomatoes
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onion, quartered
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fresh pineapple (cut into large chunks)
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fresh mushrooms (choose large mushrooms)
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bell pepper (cut into large pieces, use green or red)
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zucchini (cut into large chunks)
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fresh corn (cut into about 1-1/2-inch pieces)
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1 teaspoon powdered meat tenderizer (optional, I use Club House brand)
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2 -3 lbs boneless beef roast (cut into 1-1/2 inch cubes) or 2 -3 lbs boneless pork roast (cut into 1-1/2 inch cubes)
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wooden skewer (soaked in cold water for 30 minutes before threading and grilling)
Instructions
- For the marinade; using a blender or processor blend all marinade ingredients together (except the green onion).
- Add in the chopped green onion.
- Place the marinade in a large heavy resealable plastic bag, then add in beef or pork cubes; seal bag and toss to coat.
- Refrigerate for 8-24 hours (24 hours is even better!).
- Remove the meat and discard the marinade.
- Place the meat on a plate or in a bowl and let sit on the counter for 1-1/2 hours or until almost room temperature.
- At this point you may soak wooden skewers in cold water.
- If using vegetables, brush with olive oil.
- Thread the meat alternately with one or more the variations.
- Season the meat and veggies with salt and black pepper (I use seasoned salt).
- Grill to desired doneness.