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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Jody Martin’s Shish Kabobs Recipe

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This recipe for Jody Martin’s Shish Kabobs is from The Poe Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 steaks

For marinade:
1 bottle of beer for the steaks or Kabobs (2 for the cook)
2 Cups Soy sauce
2 Cups Sugar
4 to 6 cloves of garlic
1 tsp of Oregano
(and 2 more bottles of beer for the cook).

Veggie choices:
Onion
Tomato
Red Bell Pepper
Yellow Bell Pepper
Green Bell Pepper
Whole Mushrooms
Directions:
Directions:
I usually use this for about 8 steaks, and whatever marinade you have left over you can freeze. It is best to let the meat marinate for 2-3 days.
Any cut is fine as long as it is a thick cut, like 1 inch. When using steaks, on the second day I poke holes in the meat.
I think you could reduce the sugar in this recipe and it would be more savory.
Personal Notes:
Personal Notes:
Jody Martin is Andrea Ferrer Solek’s cousin from the Ferrer side.

 

 

 

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