The calendar page swished over to September and zap! Warp speed running as we try to get back into the groove of a regular schedule. We have a looming cookbook deadline at the end of the month and that means craziness at our house with a capital C! (More on the new cookbook when we can share the news, but we couldn’t be more excited or have more fun working on the recipes!)
Deadlines, doctor’s appointments, bible study, quilt quild, card games with girlfriends, cookbook club, catching up with family and the list goes on and on. It’s all good, no let me rephrase, it’s all great! I’m feel so blessed beyond measure but the busyness means that dinner has to be a no brainer. Easy, tasty and no drive thru allowed!
This is my favorite from college days. It is still as tried and true today as it was back in the day. I hope you will add this to your grill out arsenal and enjoy!
MOM’S FAVORITE KABOBS
1 envelope dry onion soup mix (That will take you back!)
2 tablespoons sugar
1 cup catsup (yes, I spelled it catsup, not the current ketchup)
1/2 cup apple cider vinegar
1/3 cup vegetable oil (yes, the original recipe said salad oil)
2 tablespoons yellow mustard (not Dijon, we hadn’t heard of that yet)
1/4 teaspoon salt
Several dashes hot seasoning sauce (yes, that’s right —Tabasco)
Beef for kabobs
Vegetables for kabobs
Combine all the marinade/sauce ingredients in a small saucepan. Bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer for 15 minutes. Allow to cool completely.
*You may use this marinade how you prefer. I take 1/2 the mixture and marinate tender beef in it several hours or overnight in the refrigerator. Cover and refrigerate the remaining half.
Prepare the grill and make your kabobs. Use your favorite combinations of beef and vegetables. Toss the vegetables in some of the reserved sauce before threading them on the skewers. I often divide my kabobs into beef kabobs and all vegetable kabobs since the cooking times will vary. Brush the beef and vegetables with the remaining sauce toward the end of cooking. There is no wrong way to make kabobs or to enjoy this recipe, except, it is best on beef. We have found it doesn’t work well with chicken.