The Best Marinade for Kabobs! (Beef, Pork and Lamb)

The Best Marinade for Kabobs! (Beef, Pork and Lamb)

środa, 29 stycznia 2014

The Best Marinade for Kabobs! (Beef, Pork and Lamb)

Time: 5 mins

Ingredients

• 1 1/2 cups oil
• 3/4 cup soy sauce (can use low-sodium)
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon salt (or to taste I use seasoned salt)
• 3 tablespoons chopped fresh parsley or 2 teaspoons dry parsley flakes
• 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 honey)
• 2 small green onions, chopped (optional)

Directions

• 1 Put all ingredients into a blender (except the green onions, if using add them in after blending).
• 2 Blend for 30-40 seconds.
• 3 Mix in in green onions.
• 4 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.
• 5 *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.