Rate this recipe!
| Servings |
|
Ingredients
Marinade
- 1/4 cup GF Worcestershire sauce
- 1/4 cup GF soy sauce
- 1/4 cup olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp garlic minced
- 1 Tbsp brown sugar
- 2 Tbsp lemon juice
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp black pepper
Asian Dipping Sauce
- 3/4 cup GF soy sauce
- 1 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 1/4 cup sugar
- 3 Tbsp diced scallions or chieves
Green Garden Puree
- 1 cup parsley leaves
- 1 cup cilantro leaves
- 1 cup min leaves (optional, if you don’t use mint, increase parsley and cilantro by ½ cup each)
- 1/2 jalapeno seeded or with seeds depending on how spicey you like it
- 5 scallions
- 2 Tbsp ginger or 1" chunk, peeled
- juice of 1 lime
- juice of 1 lemon
- 2 tsp salt
- 1/4 tsp pepper
- 1/4 cup olive oil
Ingredients
Marinade
Asian Dipping Sauce
Green Garden Puree
|
Rate this recipe!
|
Instructions
Shish Kabobs
- In a medium bowl, mix together all marinade ingredients.
- Cut up red pepper and zucchini for skewers
- Take stems off mushrooms
- Cut onion in quarters being sure to keep part of the stem with each cut so they hold together better. Par boil onions until almost tender, then cool.
- Cut up sirloin strips and put in plastic bag. Add marinade for store in fridge for about 4-6 hours.
- About 1 hour before cooking place all ingredients on skewers. See photo.
Asian Dipping Sauce
- Mix first 4 ingredients in a bowl. Microwave until sugar dissolves, about 45 seconds.
- Top with scallions or chives.
Green Garden Puree
Recipe Notes
When serving, provide 2 different sauces for guests to drizzle over cooked kabobs!