2/3c. chili sauce
1/2c. dry red wine or beef broth
1/2c. balsamic vinegar
2 Tbl. canola oil
4 1/2 tsp. Worchesterchire sauc
4 1/2 tsp. dried minced onion
1 clove garlic, minced
1/2 tsp. ground mustard
1/4 tsp. salt
In a small bowl, combine all ingredients; mix well.
To use: Pour half into a large re-sealable plastic bag; add beef (up to 1 lb meat).
Pour remaining marinade into another large re-sealable plastic bag; add vegetables.
Refrigerate both bags for up to 4hrs.
Be sure to use the marinade from the vegetable bag for basting the kabobs as they cook, but discard the meat marinade.
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