kabob marinade with a kick
This can be used with beef, chicken, or pork. Don't skip the tequila, as it's what will tenderize the meat! Makes enough for about 2 pounds of meat.
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prep time
6 Hr
cook time
method
Refrigerate/Freeze
yield
½ cup(s)
Ingredients
- 3 tablespoons lime juice, freshly squeezed
- 1/2 cup tequila (Anejo)
- 2 dried Ancho chiles
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons light brown sugar
- 3 tablespoons Worcestershire sauce
How To Make kabob marinade with a kick
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Step 1Pulverize the dried ancho chile using a magic bullet or a chopper.
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Step 2Combine all ingredients in a large bowl, whisking to thoroughly combine. Pour marinade into a large Ziploc bag.
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Step 3Cut whatever meat you're using into equal-sized chunks for the kabobs. Add the meat to the Ziploc bag. Massage the bag until all pieces of meat are coated.
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Step 4Refrigerate the meat for at least 6 hours or overnight. Remove the meat from the fridge about 30 minutes before grilling.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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