Brochette Marinade
From: Andree, Levis, Quebec, Canada
Comments: This sauce can be used to marinate brochette, and then to brush them.
It can be served, after thickening a bit, poured over the cooked brochettes.
Marinade
  • 1/2 cup [125 ml] vinegar
  • 1/2 cup [125 ml] vegetable oil or other
  • 1/2 cup [125 ml] water
  • 1/4 cup [60 ml] chili sauce
  • 1/4 cup [60 ml] ketchup
  • 1 onion, finely chopped
  • Garlic to taste
  • 1 teaspoon [5 ml] Worcestershire sauce
  • HP sauce, to taste
  • Fruity HP sauce, to taste
  • 1/2 cup [125 ml] or more beef broth
  • 1/2 cup [125 ml] dry red wine
  • Seasoned salt, to taste
  • Parsley
  • 1/2 teaspoon [2.5 ml] marjoram
  • 1/2 teaspoon [2.5 ml] celery salt
  • 1 teaspoon [5 ml] onion powder
  • 1/4 teaspoon [1 ml] rosemary
Brochettes
  • 5 cubes of meat per person
  • Green pepper pieces
  • Mushrooms
  • Melted butter
  • Onion pieces
  • Cherry tomatoes
  • Large Italian sausages or other, cut
  • Mix together all marinade ingredients.
  • Add meat cubes.
  • Marinate meat for 6 hours or more.
Brochettes
  • Dip peppers and mushrooms in melted butter before skewering.
  • Skewer the brochettes: meat, mushrooms, onion, green pepper, cherry tomato, sausage.
  • Repeat until skewer is filled.