Kabob marinade man:
1/2 cup teriyaki marinade
2 tablespoons of Grey Poupon Dijon mustard
3 decent lengths of fresh rosemary
1/4 teaspoon black pepper
Mix everything except the rosemary in a small bowl well. Put your meat chunks in a 1 gallon ziplock freezer bag and pour the marinade in. Strip all the leaves off the rosemary lengths and add them to the bag and make sure you mix them around well so that they're all over the meat chunks inside and out. Squeeze out as much air as you can so that the meat stays coated.
Stick that in the fridge overnight.
Next day, make kabobs and grill 'em up. Best shit you ever had, man.
