The Best Marinade for Kabobs (Beef, Pork, and Lamb)
I have a few favorite marinades that I have used for years; this is one of them. This marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken, but because of the vinegar amount, marinading time will need to be reduced to a maximum of 6 hours, or the acid vinegar will start to cook the chicken. Use only honey—no other substitutions! You will love this marinade!
I have a few favorite marinades that I have used for years; this is one of them. This marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken, but because of the vinegar amount, marinading time will need to be reduced to a maximum of 6 hours, or the acid vinegar will start to cook the chicken. Use only honey—no other substitutions! You will love this marinade!
- 1 1/2 cups oil
- 1/4 cup worcestershire sauce
- 3/4 cup soy sauce (can use low-sodium)
- 1/2 teaspoon salt (or to taste i use seasoned salt)
- 3 tablespoons chopped fresh parsley or 2 teaspoons dry parsl
- 1 teaspoon fresh ground black pepper (or to taste)
- 1/2 cup wine vinegar
- 1 -2 tablespoon fresh minced garlic (or to taste i use lots!)
- 1/3 cup store-bought teriyaki sauce
- 1/2 cup honey (do not use any substitutions use only hon
- 2 small green onions chopped (optional)
- Carbohydrate 4.76360001298829 g
- Cholesterol 0 mg
- Fat 432.006334574984 g
- Fiber 0.0866666634877523 g
- Protein 0.0770000000459871 g
- Saturated Fat 55.9364268274356 g
- Serving Size 1 1 1/2 cup (498g)
- Sodium 225.866667314318 mg
- Sugar 4.67693334950053 g
- Trans Fat 20.7335800595868 g
- Calories 3845 calories
Step-by-step
- Put all ingredients into a blender (except the green onions; if using, add them in after blending).
- Blend for 30-40 seconds.
- Mix in green onions.
- This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
- NOTE: Marinate the beef, pork, or lamb for 8 hours or up to 24 hours; chicken up to 8 hours.
My Secret to Juicy, Flavorful Kabobs: A Simple Marinade
As a busy working mom, I don't have a lot of time to spend in the kitchen. But that doesn't mean I have to compromise on delicious, homemade meals. One of my go-to recipes, perfect for busy weeknights or weekend barbecues, is my foolproof marinade for kabobs. I've perfected this recipe over years of experimenting, adapting it to suit various meats and my own ever-evolving palate. It's become my secret weapon for transforming even the toughest cuts of meat into tender, flavorful masterpieces, and I'm so excited to share it with you.
This marinade isn't just about adding flavor; it's about tenderizing the meat. I've found that the combination of ingredients – a harmonious blend of sweet, savory, and acidic elements – works magic on beef, pork, and lamb. It breaks down the tough muscle fibers, leaving you with juicy, succulent kabobs that practically melt in your mouth. And let me tell you, the aroma while marinating is incredible – it's enough to get anyone excited for dinner!
What truly sets this marinade apart is its versatility. While I primarily use it for beef, pork, and lamb kabobs, it also works beautifully with chicken (just remember to reduce marinating time). The key ingredient is honey – I insist on using only honey, no substitutes! It adds the perfect touch of sweetness that balances the savory and tangy components of the marinade. This recipe ensures that even the most basic cuts of meat become flavorful showstoppers.
The process of making the marinade is incredibly simple. It's all about blending the ingredients together until you achieve a smooth, consistent texture. Once you've done that, the real magic happens in the refrigerator. As the meat sits in the marinade, it absorbs the delightful flavors, tenderizing and preparing it for grilling to perfection. The longer you marinate (within reason, of course!), the more flavorful your kabobs will be.
I often use this marinade for impromptu gatherings with friends and family. It's a crowd-pleaser, every time. The ease of preparation and the stunning results make it an ideal recipe for those short on time but big on flavor. The beauty of this marinade lies in its ability to elevate even the simplest kabobs to a culinary experience worthy of sharing. It is a recipe that I’m happy to share, and one that I hope will become a staple in your kitchen too. So grab your blender, gather your ingredients, and prepare to be amazed by the results!
Beyond kabobs, this marinade is also incredibly versatile. I've used it to marinate chicken breasts for salads, added it to stir-fries for extra depth of flavor, and even used it as a basting sauce while grilling. The possibilities are truly endless, limited only by your imagination. So experiment, have fun, and discover the countless ways this marinade can transform your cooking!
One final tip: Don’t be afraid to adjust the ingredients to your liking. If you prefer a spicier marinade, add a pinch of chili flakes or a dash of your favorite hot sauce. Want more garlic? Go for it! The beauty of this recipe is its adaptability. Feel free to make it your own. I hope you enjoy this marinade as much as I do!
Pro Tip: For extra tender meat, use a meat mallet to pound the meat slightly before marinating. This helps to break down the muscle fibers further, allowing for even more thorough penetration of the flavors.
