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Budget Kabobs


In the summer of every year my hometown has a different festival of cultures with food and dance being the main focus. German, Portuguese, Lebanese, Creole, Oriental, and Salvadoran are just a few of my favorite foods. Due to this here pandemic 2020, the festival was canceled this year. No powdered sugar puffs, no lo mein, no pupusas, no shish kabobs with little pita triangles. So sad. 

Lo mein has become almost a monthly dinner staple.  It is served so often the teen counterpart complains, alot. Fried dough balls are too much work, as are pupusas.  Kabobs on the other hand are so good and easy if one does not count the marinade time.  Unmarinated Kabobs were good and Hawaiian Kabobs were great but I wanted the Best Beef Kabob Marinade to remind me of the missing festival goodness.

Modifications Made:
Marinade: basil and parsley were omitted.  Vegetable oil replaced olive oil and standard yellow mustard for dijon mustard.

Kabobs: rump roast was cubed into 1" chunks, mushrooms, and red/green bell pepper were the veggies of choice.  Not wanting to waste potatoes and being very leery of potato kabobs, potatoes were made into chunky boiled potatoes heavy on the rosemary and butter, easy on the mustard and pepper.

Scaled for Likability: Great
These were not even close to the festival kabob but there were very, very tasty.  If rump roast was used instead of any steak, standard white button instead of cremini mushrooms, red bell peppers were omitted keeping to just green bell peppers, and yellow onion replaced red onion this recipe could be a few budget friendly recipe.  Especially when the kabobs are served over mashed potatoes and the ratio of veggies is three times more than that of the meat.  Even better would be to omit the potaotes and serve over plain buttered rice.

Meat was cubed and marinated after lunch but the next time this is made the meat will be marinaded overnight for a fuller flavor.
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