Jerry Kluchin’s Famous Shish Kabob, Marinade & Baste

As handed down from his Dad, Nathan.

This recipe was served at the Troop’s October 1996 Campout to Double Lake.

Highly Recommmended!

Mix together in the quantities needed:

2 parts Bar-B-Q Sauce (any kind of store bought will do)
1 part Italian Salad Dressing (I prefer Wishbone)
1 part Sweet Concord Wine (Port, etc., I assume that a REAL grape juice would also work fine.)

• Cut meat (beef or lamb) into pieces approximately 1.5″ to 2″ cubes. If you prefer your meat well done, you can cut it even smaller.
• Marinade the meat in a chilled environment for 6 to 24 hours, stirring every 3 to 4 hours.
• • onion (a must)
  • zucchini
  • bell pepper – red, green, yellow
  • mushrooms caps
  • squash
  • cherry or quartered tomatoes
  • potatoes
  • pineapple
  • etc.Skewer meat along with your favorite vegetables and/or fruit, e.g.:
• If you want the ingredients more well-done, you string them more loosely.
• Grill for 3 to 5 inches over red/grey (very hot) charcoal for 15 to 25 minutes.
  Baste and turn about every 5 minutes.
• Enjoy!