Marinade for Kabobs

For Valentine’s Day, I bought my husband a bag of Hardwood Briquettes from Trader Joe’s. Yes, I know, very romantic!  Unlike most of the charcoal on the market, Trader Joe’s 100% All Natural Hardwood Briquettes is made with 100% hardwood that’s sustainably grown and harvested. Most conventional charcoal is loaded with additives. These briquettes have only two ingredients: natural hardwood and cornstarch. It produces very little ash, and since the resulting ash is made up of calcium carbonate and potassium, you can use it as compost for your garden. It also burns longer than most, and lends excellent flavor to grilled food. (Your welcome Trader Joe’s for the free plug!)

I hate going out to dinner on Valentines’ Day. It’s one big scam – over priced, mediocre, prix fixe meals all with a “complimentary” glass of cheap champagne. Ditto New Year’s eve and Mother’s Day. Though on a side note, Mother’s Day is the best day to golf. You’ve got the whole course to yourself!

Anyway, I will stop ranting. I marinated some beef for 24 hours to make beef kabobs. They were delicious.


Marinade for Kabobs

(Beef, Pork, Lamb and Chicken)

1½ cups oil
¾ cup soy sauce
1/4 cup Worcestershire sauce
1/2 tsp salt, or to taste
3 Tbs chopped fresh parsley or 2 tsp dry parsley flakes
1 tsp fresh ground black pepper ( or to taste)
1/2 cup wine vinegar
1 – 2 Tbs fresh minced garlic
1/3 cup teriyaki sauce
1/2 cup honey
2 small green onions, chopped (optional)

Put all ingredients into a blender (except the green onions, if using add them in after blending). Blend for 30-40 seconds. Mix in 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.


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