A stainless-steel flexible wire style kabob maker. Load up with your favorite cuts of meat and veg, and use your big bowl rasp as a marinade maker. Soak for thirty minutes or more, and toss on the grill. No more little tiny wooden skewers breaking or catching fire, or giving your guests splinters when they eat!!
We make, with the big rasp bowl, two easy garlic and ginger marinade bases.
One way is to grate garlic and ginger then add extra virgin olive oil and either balsamic vinegar, Worcestershire sauce, or red wine as an American
style marinade. Or another way is to still the garlic and the ginger base
and then add soy sauce and take it into an Asian style marinade
Direction!! Maybe add some Sesame oil too! You should buy a few and give them a try!!
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