marinated kabobs;

Today, T made dinner!  Like whole hog, from shopping to marinating to grilling.  I mean, to be fair, I guess I made a rice side from a bag, but it was the kind where you just add water and boil.  So it doesn’t count, and this meal was suuuuper tasty!  Super flavorful, and not too hard.  T estimated he spent less than 30 minutes total working on this, though start to finish is a little longer, since you have the marinating time in there.

I will say that we did forget to throw in a few extra vegetables.  We did only two colored peppers instead of all three (orange, yellow, and the missing green), forgot the onions, and we had half a squash that I wanted to use but never told T to actually put in the marinade.  So all in all was a little bit of a fail on everyone’s part, haha.  But at least it still turned out tasty!  Didn’t really need the extra veggies, though I’m sure that it would have been great with them as well.  Definitely would love to try out some different veggies as well.

This marinade is easy to double/triple/gabajillion-uple if necessary!  The original recipe over at allrecipes by Jon was written for 2 lbs of meat, and we had plenty left over.  Honestly, it was flavorful and tasty enough that I’d say, marinate your kabobs, and then once the juices are left, throw some more chopped vegetables in the marinade and roast them off the next day!  I’m kinda regretting telling T to throw out the marinade so I can’t even try my own suggestion…so let me know if you do!

As I’m writing this up, I’m wondering about the difference in “kebab” (as in my lamb kebabs recipe) vs. “kabob” (as in this recipe).  I guess I associate kEbabs with the more traditional Turkish/middle eastern meats, and kAbobs with the appropriated American version of meat on a stick.  I did some digging, and the short answer is I’m mostly right.  Really, shish kebab means “skewer roasted” and can apply to any size/shape of meat and is often sliced off the skewer to serve.  Shish kabob is more uniform pieces of meat and veggies on a skewer with the intention to eat them directly off the skewer, though I usually pull mine off with a fork.  The things you learn from cooking adventures!

Related posts:

crustless vegetable quiche; hello fresh: beef kofta; philly cheesesteak stuffed peppers; vegetable fried rice; rainbow vegetable pad thai;