This recipe makes the most delicious marinade ever! Ok, yes, I am saying that because I created the combination of flavors, but I’m telling you, really it is so, so good! I mean, get out a spoon and eat it, it’s that’ yummy!
Beef, pork and chicken hold up very well with the depth of these flavors; and how they seem to layer on each other, without masking the delicate meat.
At the same time, the ingredients in the marinade keep the meat moist and tender, which is critical in a marinade. I hope you will try this one today!
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 succulent 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.
Continue to simmer, until the marinade is reduced by 1/3, which will take about 15-20 minutes.
The mixture is done when you can coat a spoon like this.
And 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 if you make it ahead.
To marinate the meat, I cut it into pieces, or you can leave the meat whole.
Place it all into a zip lock baggiePour 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.
Do not marinate over 24 hours though, or will it will begin to break down the tissue of the meat. Be warned of that. 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:
CLICK HERE FOR A SAVORY HONEY MARINADE
CLICK HERE FOR A HURRY-UP MARINADE
This is why I LOVE these grill mats!!! (click HERE to see them)
Look at how icky this mat was after cooking some chicken on it. I thought NO way is this stuff going to come off.I put it in the sink, gave a little squirt with the dish soap. In a few spots I did have to use a bit of elbow grease when I cooked with things with sugar, like BBQ sauce, but mostly just a little scrubby- scrub-scrub and …….Gave it a rinseSHIZAM – CLEAN!!!
These Grilling BBQ Grill Mats are remarkable!
Here are a few more ideas of how to use these AMAZING mats I thought of:
For this delectable meal, I put down bit of flavored olive oil infused with herbs on the mat, along with the fish, and it was sssooo good; just remember to watch out that the oil doesn’t get by the flames.And DESSERT of course – just watch the heat, it has to be like the oven temperature remember and use the lid to cook these. They were a bit tricky:)Here are more recipes I made for YOU to cook on the Grilling BBQ Grill Mat
Carrie Groneman’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2016, 2017
Recognize a blessing and be a blessing today.