Marinade for Beef Kabobs

Where's the Beef??? That silly commercial from the 80's popped into my head as I glanced at the kabob recipes here on Pig In Mud. Not-one-for-beef. So, much to Earl's delight, I decided to correct that:@) Without a doubt the star of this meal is the Marinade for Beef Kabobs, it's tangy and robust and there's something about it that keeps you going back for just one more bite...

This is the first time I've added tomatoes to kabobs, I'd recommend dedicating a skewer or two to them individually. Especially if they're super ripe and fresh from the garden. This recipe makes a lot of marinade and is easily cut in half. If you live alone or there's only two of you, go ahead and grill up all of the meat. The leftovers would be great for topping a salad, adding BBQ sauce for a sandwich or diced up and added to a skillet dinner.

Cute side note: I added the leftovers to my pressure cooker to whip up a small batch of Beef Barley Soup. As it was cooking away a couple girls knocked on the door (they were handing out church flyers). They said "we just have to tell you, it smells so good in there!". How's that for an unsolicited testimonial:@)

Marinade for Beef Kabobs-from Miz Helen's Country Cottage

~This quantity of marinade is for (at least) 2 lbs sirloin, cut into bite sized pieces~

1/4 cup butter

1/4 cup brown sugar

1/4 cup vinegar

2/3 cup Ketchup

1/3 cup water

2 tablespoon Soy Sauce

2 tablespoon Worcester

1 tablespoon prepared mustard

2 tablespoons lemon juice

1/4 teaspoon pepper

1/4 teaspoon Cayenne Pepper-leave it out if you'd like

1 1/4 teaspoon salt

2 tablespoons Liquid Smoke-optional but highly recommended

1. In a medium size sauce pan melt the butter and add everything else, whisk together. Simmer for 30 minutes. 
2. Remove from heat and cool to room temperature.
3. Add meat to marinade and refrigerate for 24 hours.
4. Skewer meat and your favorite veggies and grill to your desired level of doneness.

Eat well and have a happy day:@)

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