Monday, October 18, 2010


I made this marinade for shish-kabobs that we made for my dad's 65th birthday party.  It works well with both beef and chicken.  Our family has long used beef tenderloin when making the kabobs.  This marinade imparted just enough flavor so as not to overpower.  If one flavor appeals to you more than another, feel free to adjust.  That is the great thing about cooking!


1 1/2 cups vegetable oil
3/4 cup soy sauce
1/4 cup worcestershire sauce
1/2 seasoned salt
3 tablespoons chopped fresh parsley or 2 teaspoons dry parsley flakes
1 teaspoon ground black pepper (or to taste)
1/2 cup wine vinegar
1-2 tablespoons mined garlic
1/3 cup teriyaki sauce
1/2 cup honey (DO NOT SUBSTITUTE)
2 small green onions; chopped

1. Put all ingredients into blender (except green onions).  Blend for 30-40 seconds. Add green onions.  This marinade makes about 3 1/2 cups. Refrigerate in a tightly sealed jar for up to 3 weeks.

Note:  Marinate beef, pork, or lamb for 8-24 hours, chicken for up to 8 hours.

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