Best shish kabob marinade

Summer had officially arrived, then another cold front with lots of rain moved in, just as I was really getting into grilling. With hopes of good weather, I decided that shish kabobs were in order!

This marinade is delicious. I think I might start using it for most of my vegetables on the grill and it adds great flavor to meat.


  • 1/2 vegetable oil(or oil of choice)
  • 1/2 cup low sodium soy sauce or tamari
  • 1/4 cup lemon juice
  • 1/4 cup mustard
  • 1/4 cup Worcestershire sauce
  • 3 cloves garlic, sliced
  • 1 teaspoon fresh ground black pepper
  • Meat(optional)
  • vegetables for grilling

Mix everything but meat and vegetables in a bowl/container. Not the prettiest picture, but you can see what the marinade looks like:


Place meat, if using, in a container for marinating. Place vegetables in a separate container for marinating. I always marinate the meat and vegetables separately.

Pour half of the marinade over the meat(I used a thin cut sirloin). Half over the vegetables. For vegetables, I used portabella mushroom, onions, bell pepper, canned potatoes, tomato and zucchini. Mix/toss to coat well.

marinade2 marinade3

Let marinate for 4-24 hours. Stir/toss every few hours to make sure everything is soaking in the good flavors.  I like mine marinated closer to the 24 hour mark.

Shish kabob preparation station:


You can see that I added some pineapple into the mix. I would have marinated it with the vegetables, but didn’t pick it up from the store until right before I made the kebobs. If using bamboo skewers, make sure you soak them in water for at least 30 minutes before putting the meat and vegetables on them. Next, put the meat and veggies on skewers. Leave a little space between things to allow air to flow while cooking.


Unfortunately, it was raining, so I had to broil these in the oven instead of grilling. I was sad to have to do this, but they turned out almost as well. When grilling I usually do 5-7 minutes on once side, then flip to the other side for 5-7 minutes. When broiling I did about 10 minutes on one side, pulled them out of the oven and 10 on the other side. They don’t get the pretty grill marks, but the marinade is super flavorful. Here are the kabobs being pulled out to be turned.


Be careful not to burn yourself.

And the finished product:


YUM! And as always, make a few extra to pack for lunches later in the week:


Sweet and sassy chili pork chops

I never really know what to do with pork chops. I was tired of eating chicken and ground turkey, so I bought some at the grocery store the other day. They sat in the refrigerator for a few days, while I figured out what to do with them. After doing lots of food blog reading and some internet searching, I found a recipe for Sweet and sassy chili pork chops over at The Pioneer Woman.

Unfortunately, I deleted all but one picture of them in the making. Fortunately, they will still turn out to be very delicious even if you don’t have any pictures of them.

Adapted from above linked recipe.


  • 1-1 1/2 pounds of bone in pork chops
  • 1 12oz can of Coke
  • 1 clove of fresh garlic, minced
  • 3 tablespoons of sweet chili sauce(I used a garlic and chili sauce)
  • 1 tablespoon brown sugar
  • 1/4 cup fresh squeezed orange juice(about one orange)


Mix all ingredients except pork chops in a large Ziploc bag until well combined. Add pork chops, turn to cover in marinade. Place sealed Ziploc in refrigerator and let marinate 4 to 24 hours. After marinating, heat skillet to high and place pork chops with bone to the center of the pan, discarding remainder of marinade. This is the thickest part of chop, therefore should go over the area of pan with the highest heat. Cook 3-5 minutes on each side, depending on thickness of pork chop.

These pork chops have the perfect combination of flavors. Easy to make for a dinner party. Highly recommended.