![\"5](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/06\/5-Ways-Kabobs-Marinades.jpg\")
5 Ways Kabobs + Marinades<\/p>\n5 Ways Kabobs + Marinades<\/p>\n
<\/p>\n
Lager Marinade<\/p>\n
Protein: chicken, beef, pork<\/p>\n
1 bottle (12 oz.) lager beer<\/p>\n
2 garlic cloves, minced<\/p>\n
2 T. brown sugar<\/p>\n
1\/2 tsp. kosher salt<\/p>\n
3\/4 tsp. freshly ground black pepper<\/p>\n
1 T. olive oil<\/p>\n
Tuscan Marinade<\/p>\n
Protein: chicken, pork<\/p>\n
4 garlic cloves, crushed with press<\/p>\n
6 T. fresh lemon juice<\/p>\n
3 T. finely chopped fresh basil leaves<\/p>\n
1 T. anchovy paste<\/p>\n
1\/2 tsp. kosher salt<\/p>\n
3\/4 tsp. freshly ground black pepper<\/p>\n
1\/3 C. extra virgin olive oil<\/p>\n
Orange-Ginger Marinade<\/p>\n
Protein: chicken, pork, fish, seafood<\/p>\n
4 garlic cloves, minced<\/p>\n
1 C. fresh orange juice<\/p>\n
1\/4 C. less-sodium soy sauce<\/p>\n
2 T. grated peeled fresh ginger<\/p>\n
2 T. rice vinegar<\/p>\n
1 T. packed light brown sugar<\/p>\n
2 tsp. orange zest<\/p>\n
1\/4 tsp. ground white pepper<\/p>\n
1\/4 C. vegetable oil<\/p>\n
Pineapple-Coconut Marinade<\/p>\n
Protein: chicken, fish, seafood<\/p>\n
1 garlic clove, minced<\/p>\n
1\/2 C. pineapple juice<\/p>\n
1\/3 C. light coconut milk<\/p>\n
1\/4 C. fresh lime juice<\/p>\n
2 T. honey<\/p>\n
2 T. canola oil<\/p>\n
Chimichurri Marinade<\/p>\n
Protein: chicken, beef, pork, fish, seafood<\/p>\n
(use a blender or food processor<\/p>\n
4 garlic cloves<\/p>\n
2 green onions, coarsely chopped<\/p>\n
1\/4 C. packed fresh cilantro leaves<\/p>\n
1\/4 C. packed fresh Italian parsley leaves<\/p>\n
1\/4 C. white wine vinegar<\/p>\n
1 tsp. oregano leaves<\/p>\n
3\/4 tsp. kosher salt<\/p>\n
1\/2 tsp. freshly ground black pepper<\/p>\n
1\/4 tsp. ground red pepper<\/p>\n
3\/4 C. extra virgin olive oil<\/p>\n
<\/p>\n
Cut protein and vegetables into same-sized pieces (about 1-inch) so they cook evenly. Thread protein and vegetables separately on skewers due to varied cooking times. Use a food processor or blender to pur\u00e9e ingredients like garlic, onion or chile peppers, then drizzle in the oil to blend. Use about 1\/2 C. of marinade per lb. of meat or vegetables. Marinate proteins and vegetables separately in zip-top plastic bags; be sure to reserve some of the marinade for serving. Used marinade must be discarded. When marinade contains an acid or citrus juice, marinate shrimp and fish 15 to 30 minutes, scallops 30 minutes to 1 hour, chicken, pork and beef 2 to 6 hours, and vegetables 2 to 8 hours. If using wooden skewers, soak them in water for 20 minutes to prevent them from burning. Grill kabobs over medium heat, turning them every few minutes. After removing kabobs from the grill, tent with aluminum foil and let them rest for 5 minutes. The internal temperature will rise 5 to 10\u00b0 upon standing (known as carryover cooking). To ensure the correct desired doneness, remove the kabobs from the grill 5\u00b0 below the desired final internal temperature. Final internal temperatures: Chicken: 165\u00b0; Seafood, Fish, Pork, Beef: 145\u00b0 (medium-rare for beef). Serve over greens such as baby kale, baby spinach or spring mix, or grains like brown rice, couscous, quinoa or cauliflower rice.<\/p>\n
<\/p>\n
Ideas<\/p>\n
Proteins:<\/p>\n
\u2022 Boneless skinless chicken breasts<\/p>\n
\u2022 Fish such as salmon, swordfish or tuna<\/p>\n
\u2022 Lean beef such as sirloin steak or sirloin tip<\/p>\n
\u2022 Lean pork such as tenderloin or boneless pork chops<\/p>\n
\u2022 Raw 16\/20 count tail-on peeled shrimp<\/p>\n
\u2022 Scallops<\/p>\n
\u2022 Tofu<\/p>\n
Vegetables\/Fruits:<\/p>\n
\u2022 Acorn or butternut squash (diced and par-cooked)<\/p>\n
\u2022 Asparagus<\/p>\n
\u2022 Baby potatoes (halved and par-cooked)<\/p>\n
\u2022 Bell peppers<\/p>\n
\u2022 Brussels sprouts (blanched)<\/p>\n
\u2022 Cherry tomatoes<\/p>\n
\u2022 Corn on the cob (wheels)<\/p>\n
\u2022 Eggplant<\/p>\n
\u2022 Fresh mango<\/p>\n
\u2022 Jalape\u00f1o peppers<\/p>\n
\u2022 Jicama<\/p>\n
\u2022 Lemon, lime or orange<\/p>\n
\u2022 Mushrooms<\/p>\n
\u2022 Pineapple<\/p>\n
\u2022 Red\/yellow onion<\/p>\n
\u2022 Sweet potatoes (diced and par-cooked)<\/p>\n
\u2022 Summer squash<\/p>\n
\u2022 Zucchini<\/p>\n
For Dipping:<\/p>\n
\u2022 Avocado mashed with Greek yogurt and fresh lime juice<\/p>\n
\u2022 Chili-garlic sauce<\/p>\n
\u2022 Harissa<\/p>\n
\u2022 Hoisin<\/p>\n
\u2022 Hummus<\/p>\n
\u2022 Olive tapenade<\/p>\n
\u2022 Pesto<\/p>\n
\u2022 Pur\u00e9ed roasted red peppers<\/p>\n
\u2022 Tzatziki<\/p>\n","protected":false},"excerpt":{"rendered":"
5 Ways Kabobs + Marinades Lager Marinade Protein: chicken, beef, pork 1 bottle (12 oz.) lager beer 2 garlic cloves, minced 2 T. brown sugar 1\/2 tsp. kosher salt 3\/4 tsp. freshly ground black pepper 1 T. olive oil Tuscan Marinade Protein: chicken, pork 4 garlic cloves, crushed with press 6 T. fresh lemon juice 3 T. finely chopped fresh basil leaves 1 T. anchovy paste 1\/2 tsp. kosher salt 3\/4 tsp. freshly ground black pepper 1\/3 C. extra…<\/p>\n