Kabobs and My Favorite Marinade

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The 4th is just around the corner and everybody needs a great barbecue recipe. This is my favorite marinade and I have a thing for kabobs.


Two weeks ago, my husband embarked upon an epic journey. He and three of his friends signed up to ride their bikes from Moab, Utah to St. George, Utah in a relay style race (a distance of 527 miles with a total ascent of 26, 000 feet.) Previously they have ridden from Salt Lake City to St. George in a similar type race. In the Salt to Saint race, they had a smashing time. High fives abounded. Man hugs were given. Egos were inflated. Everything was great. However, in the Rockwell Relay, things were different. I got a text after The Strong Man’s first completed leg, “I am going to die. If I never see you again, I love you. This is crazy hard.”

Meanwhile, back at home, this bunch of guys left their dear wives with our combined 13 children for three days. So, of course, we planned a “Widows of Rockwell Relay Barbecue.” Little did we know that this race might actually kill our husbands and we would become real widows. Not cool. We got together and let the little ones run around in the backyard, eating hot dogs, drinking soda and eating as many Cheetos as they could get their hands on. The adults stayed on the deck and every so often called out lazily, “stop beating each other.” or “don’t pour that soda over your brother’s head.” Our parenting was lackadaisical that night. Most offenses were ignored outright. I made these kabobs for the ladies because we needed something better than hot dogs!

During the barbecue, every so often, one of us would receive an update phone call from a husband. It would mostly be an addition to their tale of agony and woe. Apparently they were fighting a significant headwind while already dealing with a challenging route. Unfortunately, after you’ve been left alone with your kids for a couple days, it is hard to feel sympathy for someone riding their bike into the wind. So we just laughed at them and kept eating. Man, the kabobs were good.

Kabobs are great because you can feed quite a few people with a minimum amount of meat. I used one flank steak as opposed to four t-bones. Plus, we got some healthy roughage in there with the veggies. Provident AND healthy. (Wink and shiny tooth smile.)

Do you want to know the outcome of the bike ride? Nobody died. I know, sort of anti-climactic. There was, however a lot of whining and moaning for a few days after it was over. Silly men. And to think they could have been on the porch with us eating kabobs.


Kabobs and My Favorite Marinade

Rating: 51

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 3 hours

Yield: Makes about 6-8 kabobs depending on length of skewer

Kabobs and My Favorite Marinade


  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1/4 cup olive oil
  • 2 tablespoons molasses
  • 2 teaspoons dry mustard
  • 1 teaspoon dry ginger powder
  • 1/2 teaspoon garlic powder
  • 1 red bell pepper
  • 1 zucchini squash
  • 1 yellow summer squash
  • 1 medium red onion
  • 6 ounces, mushroom, brown or button
  • 1 1/2 pounds flank steak, approximately


  1. Combine marinade ingredients.
  2. Cut vegetables into chunks or slices. Cube meat into pieces approximately 3/4 inch square.
  3. Place vegetables and meat in two separate zip-loc bags.
  4. Pour marinade over meat and marinade for at least 2 hours, but better yet overnight.
  5. Pour marinade over vegetables no more than 2 hours in advance.
  6. Pre heat grill on high
  7. Using metal or soaked wooden skewers, alternate vegetables and beef cubes until all are used.
  8. Place kabobs on grill, then turn heat down to medium. Cook approximately 4 minutes per side, then turn and grill an additional 4 minutes.
  9. Vegetables should be softening, but not limp and meat should be cooked to 140 at least (depending on your desired doneness.)
  10. Let rest 5 minutes before serving.

Recipe Source: I got this at a recipe exchange in my old neighborhood. Ironically, the recipe is called “Steff’s Marinade” and I have a good friend named Steff. But this recipe didn’t come from her even though it bears her name.

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