Source: Midwest Living


Recipe Summary

25 mins
2 hrs
8 mins
2 hrs 33 mins


Ingredient Checklist


Instructions Checklist
  • For marinade, in a 1-cup measure, stir together the vinegar, cooking oil, soy sauce, catsup, onion salt, garlic powder, and pepper.

  • Place the meat in a plastic bag set in a bowl. Pour marinade over meat; seal bag.

  • Marinate in the refrigerator for at least 2 hours or up to 24 hours, turning bag occasionally. Drain, reserving marinade.

  • Thread meat and vegetables or fruits alternately on 4- to 5-inch metal skewers. Brush with reserved marinade.

  • Place kabobs on the rack of an uncovered grill directly over medium-hot* coals. Grill for 8 to 12 minutes or until meat is done and vegetables are tender, turning occasionally. Makes 4 or 5 servings.

Vegetable or Fruit Options:

Choose from broccoli or cauliflower florets;** pea pods; baby squash, cut into 1/2-inch slices; halved tiny new potatoes;** and/or baby carrots;** fresh ears of corn;** red or green sweet pepper; green onions; or peeled jicama or leeks, cut into 1-inch pieces. Or, for fruits, choose from peeled and seeded papaya, fresh pineapple, apple, and/or orange chunks or slices. Or, choose fresh or frozen thawed artichoke hearts.


To test for medium-hot heat, you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull away.


Before grilling, precook these vegetables in a small amount of boiling water.