.NBCNewsBETTER: Kabobs are one of the easiest entrees for summer entertaining. And with this marinade recipe, they'll also be the tastiest.
The secret to a juicy, flavor-packed kabob is all in the marinade, which is prepped a day before, meaning less to do the day of a gathering. If you still haven’t found one that does the trick, don’t worry. This recipe from Andrea Correale, celebrity caterer and Founder ofis perfect for feeding a crowd in your own backyard or bringing along to a Memorial Day party this year.
“If you are using wood skewers make sure you soak them overnight first before putting the meat and veggies on them. Also make sure they are 12” skewers,” says Correale. “In order to get a good flavor, soak the meat and veggies for 24 hours before skewering." She also suggests using chicken thigh meat instead of breast meat for the most tender kabobs, and recommends always cooking them at about 350 degrees or medium heat.
While the kabobs themselves are packed with flavor, Correale likes to serve them up with a few different dipping sauces as well, which makes the spread even more fun by letting your guests customize their meal with an extra pop of flavor. Some of her favorite pairings include:
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