A shishkabob marinade for Four foods on Friday 4

Here are this week’s questions for Four Foods on Friday…. And it came at a perfect time, since we just grilled and I have an awesome recipe.

#1. What is your favorite food that is cooked on the barbeque?
Chicken – especially with a good marinade.

#2. What veggies, if any, do you cook on the barbeque?
LOVE grilled portobello mushrooms. Or any kind of veggies … onions, peppers, mushrooms … mmm….

#3. Tell us a little about your barbeque habits. Who grills, how often, what months, etc.
Hubby does all the grilling … We try to grill once a week in the summer, and probably two or three times in the winter.

#4. Share a barbeque recipe.
Here’s a great marinade for shishkabobs, or whatever else you have on had. We just had these this weekend.

1 cup soy sauce
1 cup water
1/2 cup pineapple juice (one small can)
1/2 cup brown sugar
dash of ginger AND garlic powder

Heat marinade on stovetop until sugar dissolves. Pour over meat and veggies. Refrigerate for a few hours.

When we made these this weekend, I marinated the meat alone overnight, then added the veggies to it a few hours before grilling. We used 2 lbs. flank steak, 1 package of chicken breasts, 2 each green, red, yellow and orange peppers, 2 vidallia onions, 2 packages of mushrooms. Usually I add in some pineapple chunks, but I forgot

Mmm … here’s everything marinating …

I love cooking with super fresh ingredients. Here’s everything ready for the grill. (that’s only about a quarter of the finished product.

And dinner … with arroz verde and stuffed portobello mushrooms (I swear they’re under the cheese.)