We LOVED IT! I have been making variations of this recipe for shish kabobs for about 10 years but never had an exact recipe until now, so it always tasted different. But this time my husband and I thought this recipe was the best one I had ever made. It called for vegetable oil, but I didn't have vegetable oil, we use olive oil for diet reasons, so used it and combined it with what safflower oil I had (canola would be equally good). Also didn't have fresh ginger but had ground ginger and put about the same amount of it as it called for the fresh. I marinated a cheap sirloin that I cut up in chunks for 2 hours or less. Other than that I followed the recipe to the "T". I can just imagine what it would have tasted like using fresh ginger. But had the ground ginger so opted for it. I also used the same recipe for the veggies (marinated them) that I skewered with the meat. They tasted wonderful too. Thank You Doreen! Will definitely use this recipe from now on! Will probably even try it on chicken!
7 users found this review helpful
What's this?