This recipe is a tailgating favorite. What makes it so good? MINT! Mint with Purple Stems. Traditionally, we used mint from A to Z International Foods. However, thanks to the rapidly growing supply in the backyard, I used the home variety in 2020.
The Marinade
- 5 Lemons, juiced
- Pod of Garlic, minced
- 2 oz Dried Mint, minced
- Salt & Pepper
- Vegetable Oil
- Cherry Tomatos
- White Onions
- Bell Peppers
- Red Onions
Quarter the onions and cut the bell peppers into 1″ cubes. Put the vegetables in the marinade and wait a day (or at least 2 hours in the refrigerator). You have to marinate the marinade.
DAY 2
- Get 3-5 lbs of chicken or top sirloin cut into 1 1/2 cubes.
- Cover the meat in the marinade with the vegetables and refrigerate overnight. Keep the chicken in a separate container from the beef.
DAY 3
- Assemble the Kabobs as shown in the picture alternating vegetables and meat. Keep the chicken separate from the beef.
- Grill on open flame until vegetables are carmelized. Or, grill on the Grill Pan from Pampered Chef.
