This recipe takes about 45 minutes to prepare, as there is quite a bit of cutting and prep. However, the flavor and presentation is really lovely and it is a full meal other than serving it on a bed of rice.
- Cook time: 8-10 minutes at 475 F or higher in the BBQ, a Fire Pit or Oven!
- Tips: If you are marinating a tougher cut of meat, add 1 tsp. of meat tenderizer to the recipe.
- Doing chicken? Marinate for only 3-4 hours, as it takes on too much flavour if you leave it longer.
If you wish to have well done meat use metal skewers, if you want rarer beef for example use bamboo skewers soaked in water for at least 30 minutes.
- Heating your lemon in the microwave for 15 seconds will allow the juice to pour out more freely.
- If you like salt, do so after cooking as it breaks the sear of meats, and makes veggies soggy.
- If you do not have the seasonings you may substitute, however, the flavour will be altered.
- 1/4 cup grape seed or good quality cooking oil
- 1/4 cup soy sauce
- 1 Tbsp. Worcestershire
- 1 can root beer
- 3 Tbsp. lemon juice
- 1/4 cup Demerara sugar
- 4 cloves minced garlic or 1 tbsp granulated garlic
- 1 onion chopped small or 1 tbsp onion powder
- 1 Tbsp Ted Reader’s Bone Dust Seasoning
- Freshly ground black pepper to taste
- 1 1/2 lbs beef, chicken or pork, cut into 1 1/2-inch cubes
- 2 red bell peppers
- 2 medium sweet onions
- 20 1 1/2-inch white or brown mushrooms
Mix the marinade ingredients together in a sealed zip lock bag and add the meat. Place in the fridge for several hours, less for chicken.
Cut onion and peppers into 1 1/2-inch pieces to match the meat, as you want the cubes to all be uniform for best results. Take all your meat out of the liquid and place on paper towels, toss all the veggies into the marinade and shake the bag so each piece is coated. Now skewer your veggies and meat, alternating a veggie between each piece of meat so your meat will grill more evenly.
Prepare your grill or oven for high heat, you want the stone to reach at the least 485 degrees F. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.