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, marinating 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, marinating 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.
The Secret to Perfectly Marinated Kabobs: A Housewife's Perspective
As a busy housewife, juggling kids, work, and a never-ending to-do list, finding quick and delicious meal solutions is key. Kabobs are a lifesaver – they’re easy to prepare, incredibly versatile, and always a crowd-pleaser. But the real magic lies in the marinade. Over the years, I’ve experimented with countless recipes, searching for that perfect blend of flavors that would tenderize the meat and leave it bursting with taste. And let me tell you, this recipe is the winner!
I stumbled upon this marinade quite by accident, a happy culinary mishap that turned into a family favorite. It started with a simple desire: to make the most succulent, flavorful kabobs that would impress even the pickiest eaters. What I discovered was a marinade that transforms even the toughest cuts of meat into melt-in-your-mouth perfection. The blend of soy sauce, honey, Worcestershire sauce, and a touch of vinegar creates a symphony of savory, sweet, and tangy notes. The garlic adds a pungent kick, while the parsley and pepper provide a hint of freshness. It's a simple recipe, but the results are anything but.
One of the things I love most about this marinade is its versatility. It's fantastic with beef, pork, and lamb, resulting in kabobs that are juicy and packed with flavor. Even chicken works beautifully, although I recommend reducing the marinating time to avoid over-acidification. The key is to allow the meat to soak up the marinade for at least 8 hours, letting the flavors penetrate deep into the fibers. This is where the real magic happens! The longer it marinates (up to 24 hours for beef, pork, or lamb), the more tender and flavorful the kabobs will become.
But this marinade isn't just for kabobs. It works wonderfully for grilling steaks, chicken breasts, or even adding a flavor boost to stir-fries. It’s that versatile and that delicious. The ease of preparation adds another layer of appeal. Simply blend all the ingredients (except for the optional green onions), give it a quick mix, and you’re ready to go. I often make a large batch and store it in the refrigerator, ensuring that I always have this culinary secret weapon at my disposal. You can store it up to 3 weeks in an airtight glass container in the fridge.
This marinade is more than just a recipe; it's a shortcut to a delicious meal. It's a time-saver for busy weeknights and a crowd-pleaser for weekend gatherings. And most importantly, it’s a reminder that even the simplest ingredients can create extraordinary flavors. So, gather your ingredients, fire up the grill, and get ready to enjoy the most succulent and flavorful kabobs you’ve ever tasted! It is so worth it! Give it a try and let me know what you think.
Tips for Success:
- Use high-quality ingredients for the best flavor. Fresh herbs and good-quality soy sauce will make a big difference.
- Don't be afraid to adjust the seasonings to your taste. If you prefer a spicier marinade, add a pinch of red pepper flakes.
- For extra flavor, marinate your meat overnight or even longer. The longer it marinates, the more tender and flavorful the kabobs will be.
- When grilling, ensure the kabobs are cooked through to the center before serving.
This simple recipe is a real game changer and adds a magical touch to every grilling adventure. And do let me know how you do it!
