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<blockquote data-quote="moreluck" data-source="post: 526105" data-attributes="member: 1246">Awesome Kabob Marinade! &nbsp;This is one of THE BEST recipes for kabobs, it tenderizes any cut of meat to perfection, and adds tons of flavor!! Although I have only used this marinade for beef, pork or lamb, I am guessing that it would be great with chicken also, just marinate for less time. 3 1/2 cups &nbsp;1 1/2 cups oil 3/4 cup soy sauce 1/4 cup worcestershire sauce 2 tablespoons mustard powder 2 teaspoons salt (or to taste) 1/4 cup chopped fresh parsley or 2 teaspoons dry parsley flakes fresh ground black pepper (I use about 1 Tbsp) 1/2 cup wine vinegar 1-2 tablespoon fresh minced garlic (or to taste) 1/3 cup store-bought teriyaki sauce &nbsp;1/2 cup honey
<ol>
<li data-xf-list-type="ol">Put all ingredients into a blender.</li>
<li data-xf-list-type="ol">Blend for 30-40 seconds.</li>
<li data-xf-list-type="ol">Use with beef, pork, lamb, shrimp or veggies.</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">**NOTE** marinate the beef, pork or lamb for 8 hours or overnight.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 526105, member: 1246"] [B]Awesome Kabob Marinade! [/B] This is one of THE BEST recipes for kabobs, it tenderizes any cut of meat to perfection, and adds tons of flavor!! Although I have only used this marinade for beef, pork or lamb, I am guessing that it would be great with chicken also, just marinate for less time. [B][B]3 1/2 cups [/B][/B] 1 1/2 cups oil 3/4 cup soy sauce 1/4 cup worcestershire sauce 2 tablespoons mustard powder 2 teaspoons salt (or to taste) 1/4 cup chopped fresh parsley or 2 teaspoons dry parsley flakes fresh ground black pepper (I use about 1 Tbsp) 1/2 cup wine vinegar 1-2 tablespoon fresh minced garlic (or to taste) 1/3 cup store-bought teriyaki sauce 1/2 cup honey[LIST=1] [*]Put all ingredients into a blender. [*]Blend for 30-40 seconds. [*]Use with beef, pork, lamb, shrimp or veggies. [*]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 overnight. [/LIST] [/QUOTE]

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