A recent campground stay served as a test for three kebab marinades. The test is decidedly not scientific since each marinade was used with a different meat, but it is safe to say that all three are good, but the first one is great:Citrus, soy, and vinegar marinade
The resulting amount is enough for 2lb/1kg of meat with some left over for basting, which we forgot to do. The marinade worked well for a beef sirloin, but it should work well for anything.We tried marinating for one and two days, but found no difference between the two versions. For vegetables we used onions, bell peppers, and zucchini.
- 1/4 cup soy sauce
- 1/4 cup lemon-lime carbonated beverage
- 3 Tbsp white vinegar
- 3 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp ground pepper
- 1/2 tsp salt
Lemon juice marinade
This was the second favorite kabob, however it was not necessarily because of the marinade. It could have been the lamb or it could have been the fruit pieces between the lamb: pineapple and apricot halves.- 3-5 onions, chopped
- lemon juice
- garlic, minced
- ground pepper
White wine marinade
This marinade had the most subtle -- but not unnoticeable -- effect. Meat that was not marinated was tougher in texture and less complex in flavor.
- dry white wine
- 3-5 sliced shallots
- bay leaf
- ground pepper
- salt
An extremely hungry adult can eat a pound (1/2kg) of meat, but a quarter of that should be adequate, given some side dishes. In preparatory Internet research we came across the following (so far unverified) suggestions: if starting with firewood, choose it carefully as some types of wood (notably, evergreens) exude dangerous substances; if using wooden skewers, soak them in water for half-an-hour before grilling to avoid charring them.