K-Bobs

K-Bobs

 

(credit to Susan Vanderwood)

 

1 ½ c. salad oil

¾ c. soy sauce

¼ c. Worcestershire sauce

2 ½ tsp. salt

1 T. coarsely ground black pepper

1/c wine or apple cider vinegar

1 ½ tsp. dried parsley flakes

2 crushed garlic cloves (or garlic powder ½ tsp)

1/3  lemon juice

1 can pineapple chunks

 

Mix and marinade meat and veggies for several hours. Add pineapple just before cooking. Place on BBQ wok and cook until tender. Also make skewer on kabob sticks and grill.

 

Suggested meats: Beef [cubed steak, tenderloin], pork [stew meat], chicken {boneless breast]. Vegetables: peppers and onions

 

Can store leftovers indefinitely in freezer or one week in refrigerator.