Sunday dinner.

[Thumbcocker]

Hadn't made kabobs in a while so I whipped up a batch. Used deer round that I put salt free tenderize on overnight. Then I used my marinade of olive oil, low salt soy sauce, garlic powder, black pepper and Mrs. Dash. Mix the marinade with a hand mixer and put meat in a gallon zip lock bag and dump it on.

Kabobs are meat, sweet onion, and portobello mushrooms.

A little olive oil on the kabobs just before you grill them.

Put a kabob on your head and your tongue will slap you silly trying to get to it.

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[Der Gebirgsjager]

Lookin' good!

DG

[fcvan]

Thumbcocker, Mrs. Thumbcocker should restrict you from the kitchen and the reloading room until you apologize for the lack of Bell Pepper chunks, and Cherry Tomatoes or Tomato chunks!

Just kidding, dinner looks great! Oh, and I will leave the bell pepers and tomato off your kabob if you are every over for barbecue.

[Thumbcocker]

Maters are meant to be eaten on the side or for breakfast covered in sausage gravy. I prefer bell peppers raw. To each their own.

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[MT Gianni]

Looks good. I am as impressed with the photo of green grass under the grill as anything.
I use a Greek style marinade of 50-50 olive oil and lemon juice, adding 3-5 cloves garlic chopped, Greek oregano and Johnny's seasoning salt. Tomatoes and red bell peppers go on there and serve it with Kalamata olives on pita bread if I have it.

[dale2242]

I've got chicken out for chicken kabobs tonight.
Half will be marinated in teriyaki and hand half in orange/ginger.

[Shiloh]

Fabulous!!

Shiloh

[Trav454]

Very cool. I'll try the marinade you used. Sounds great.

[Lloyd Smale]

look perfect to me. I like my tomatoes uncooked and to me peppers overpower the taste of things. About the only way i eat peppers is a cream cheese or cheddar and bacon stuffed slice of pepper. Put them on a pizza or philly cheese steak and all you taste is pepper.