Kabob Round Steak Marinade
Throw it together in a few minutes
I don't do cooking for engineers, and I just threw this together last night, so of course never measured anything. It turned out so good I thought it was worth trying to figure the measurements and write it down.
As I retrace my steps, I had a bottle of olive oil that was nearing empty, so I finished it off, [I figure it was probably about a half to 3/4 cup]. Then I took out the apple cider vinegar (gallon jug) and gave it about 4 or 5 big glugs [which I figure to be about 2 cups].
Then I chopped up a garlic clove [it actually was one clove]. Then I thought a little sugar might jazz it up a little, and with all the meat and vegetables the small amount wouldn't cause a blood sugar problem, so I sprinkled a little in my palm and threw it in [figure about a quarter teaspoon].
Then I thought some balsamic vinegar would give it some flare so I poured in about 3 or 4 glugs from a small bottle [1/2 Cup]. Then I threw in salt, pepper, and thyme.
So here it is formally written out with my best guess measurements. As I said, I don't do cooking for engineers, and encourage you to experiment with proportions to you own taste.
Inspired by what I had on hand.
|Description: ||Kabobs are a fun and inexpensive way to grill. You can use this marinade on both the meat and vegetables|
- 1/2 Cup Olive oil
- 1 Garlic clove, minced
- 2 Cups Apple cider vinegar
- 1 Cup Dry red wine
- 1/2 Cup Balsamic Vinegar
- 1/4 Tsp. Sugar
- Salt and pepper to taste
- 2 Tsp. Thyme, fresh and chopped or dried and crushed
- Mix thoroughly and pour enough marinade over meat to cover,
- Pour remaining marinade over vegetables
- Let marinade for at least one hour, preferably 3 or 4 hours.
||Cathy McNeil |