This recipe makes the most delicious marinade ever!
Beef and chicken hold up very well with the intense depth of flavors and the ingredients keep the meat moist and tender
Balsamic Glazed Marinated Kabobs
Balsamic BBQ Sauce:
1 cup balsamic vinegar
¾ cup ketchup
1/3 cup brown sugar
2 garlic cloves, minced
1 Tbl. Worchestershire sauce
1 Tbl. Dijon mustard
½ tsp. Montreal Steak Seasoning
4 pieces steak or 4 pieces chicken (For the steak ask your butcher for a very tender cooking piece of meat. It’s better to have a smaller piece and more chicken or veggies for a melt-in-your-mouth succulant piece of this heavenly marinated steak, than a bunch that is tough and chewy.)
Combine all the Balsamic BBQ Sauce ingredients in a fry panStir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat Simmer until reduced by 1/3, about 15–20 minutes.It is done when you can coat a spoon with the mixtureAnd when running your finger (BE careful NOT to burn yourself!) it leaves an open trail.Cool completely before combining with raw meat. *Store any extra marinade in the refrigerator and warm when ready to use.
To marinate meat, I cut into pieces, or you can leave the meat whole. Place into a zip lock baggie
Pour just enough marinade to coat well. I used approximately 1/4 cup per pound of meat.Squish the meat and marinade around to cover completely. Marinate for at least 1 hour to overnight in the refrigerator. The longer, the better the flavor. Over 24 hours though will begin to break down the tissue of the meat.If making kabobs, soak the wooden skewers for 30–60 minutes.Thread the meat and vegetables onto the skewers.Grill meat until it is done; use a digital thermometer for best results.*Safety Tips for handling chicken:
- Keep meat cold
- After handling or cutting chicken, clean hands, utensils and area thoroughly with a very good antibacterial cleaner such as a vinegar and water or a clorox and water solution. Use the cleaner on counter, sink and other surfaces also.
- After turning the chicken on the grill, when the chicken is almost cooked through, use clean tongs to turn the meat so as not to contaminate the now cooked meat with any residue from the raw meat.
- Discard any marinade that the raw chicken soaked in. Do NOT use or taste marinade or anything that has been exposed to raw chicken.
- Cook chicken thoroughly using a digital thermometer.
CLICK HERE FOR A SAVORY HONEY MARINADE
CLICK HERE FOR A HURRY-UP MARINADE
Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014
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