Marinated Kabobs

Kabobs and Champlain Sunset 015

The warm weather is here! In the interest of keeping the apartment cool, grilling is a great alternative. Getting a jump start on the marinade is the trick. A vacuum sealer can shorten the time needed for infusion of flavor. Since a fancy sealer isn’t in our bag of tricks yet, I tried and get an early start. I slightly changed the recipe by using less soy sauce, because we ran out, olive oil for veggie oil, Dijon mustard in a squeeze bottle and no meat tenderizer. I skewered the meats by type and the veggies separately to account for different cooking times, putting on the veggies on about halfway through cooking the meat.

Being limited for time, I used our little portable gas grill on medium heat. Before grilling, I prepared some white rice with a vegetable bouillon cube and a couple bay leaves. Next time, I’ll try out our charcoal grill and be sure to wipe an olive oil soaked paper towel over the grill for some nice grill marks. Happy outdoor cooking!

Kabobs and Champlain Sunset 020


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