Beef Shish Kabob marinade and Spoon Bread

As I mentioned two days ago, we were going to make Shish Kabobs again. It turned out so much better than the first time with the two marinades.

The marinade I used for the beef is as follows.

1/3 c. soy sauce (I actually used less since I was running out... 1/8 cup)
3/4 c. salad oil
1/8 c. Worcestershire Sauce (increased it to 1/3 cup)
1 tbsp. dry mustard
2 tsp. salt
1 tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c. lemon juice

After soaking for about 12 hours, it was absolutely beautiful. Jeremy's confidence in grilling greatly increased and it turned out perfect.

As a side to our meal of meat, fruit and vegetables, I had a spoon bread made from cornmeal. It is pretty bland, but goes well with so much flavor and pungency from the kabobs. The recipe is:

2 cups milk
1 1/3 cups cornmeal
1 tsp. salt
2 cups hot water
1/2 cup butter, cut into pieces
4 large eggs, separated


1. Preheat oven to 350 degrees. Spray 2-quart baking dish with cooking spray. Combine milk, cornmeal and salt in saucepan; mix well. Stir in hot water. Cook over medium-high heat, stirring constantly (very important), until mixture comes to a boil. Boil 1 minutes. Remove from heat. Stir in butter.

2. Stir egg yolks into cooled cornmeal in saucepan. Beat egg whites in a large bowl with electric mixer on high speed until stiff peaks form. Fold cornmeal mixture into beaten egg whites.

3. Pour batter into prepared dish. Bake spoon bread until a knife inserted near center comes out clean, 35-45 minutes. Serve hot.


Have a wonderful week of cooking and cherishing your family and friends!