Last year our youngest daughter, P, moved out of the house to attend college.
Ever since, the husband and I have had the hardest time learning to cook for just two people.
We usually over buy at the store and over make most of our meals.
This leads to left-overs a lot (the husband likes, me not so much).
This meal was no exception, we cooked for a crowd and then had a huge amount of left-overs.
We decided that we wanted kabobs--steak for him and shrimp for me.
Kabob are a pretty straight-forward kind of meal.
Load the meat and veggies on a stick, add a little seasoning, and grill.
But, oh no---
I decided that I needed to make it extra difficult by not only making one way to cook them, but three.
I know, I know---glutton for punishment.
I will never learn.
I decided that the kabobs would be great with a teriyaki marinade, a tequila lime marinade, and basil butter.
Teriyaki Pineapple Marinade
1 cup pineapple juice
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons garlic powder
1/2 cup soy sauce
Tequila Lime Marinade
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon cayenne pepper
1/4 cup lime juice
1/2 cup tequila
1/4 cup vegetable oil
For each marinade combine all ingredients in a bowl. Place the steak in a ziploc bag and pour the marinade over the meat. Place in the refrigerator and allow the meat to marinate for 6-24 hours. Place meat on skewers and grill until desired wellness.
1/2 cup butter, softened
12-16 basil leaves, minced
Mix together and brush onto steak/shrimp while cooking.
All of the marinades are great--fresh and easy.
My favorite is the teriyaki pineapple.