Going camping and planning to make kebabs! I'm trying to decide what marinades to use on my chicken, shrimp, and veggies and from looking at recipes online, nearly all of them have lemon juice or red wine vinegar in them. I'm a little concerned that if I start marinating them tomorrow night, when we leave, and don't grill them to the night after, the acid will break down the meat and make it mushy. Is it okay to leave meat in an acidic marinade for 24 hours? In addition, should the shrimp be marinated less lengthily than the chicken?
I could put the marinade in bottles and do it the morning of to reduce the amount of time, but would rather be able to just do everything tomorrow night before leaving.