Kabob Marinade

Great recipe, just as it is! Nothing in it that isn’t for a purpose. Adding or omitting major ingredients, that’s just a different recipe. I would suggest, do it if it must, but keep it to yourself.

Oh my gosh, this is excellent! Marinated the meat for 24 hours and omitted the meat tenderizer!! Thanks for this keeper!!

I did it just the way it was written but even with only a couple of hours marinate time, I found it to be too salty. Great flavor for sure and to clarify, I used dijon mustard, but next time I’ll probably drop the soy to 1/2 a cup or even 1/4.

Made the recipe exactly as written, only I halved it for 1lb meat. I used stew meat and threw it in a plastic ziploc bag with all the marinade ingredients. I squeezed a lemon fresh. The only difference was I used Bragg’s aminos instead of soy sauce (tastes the same, just a healthier version), and Montreal steak seasoning instead of plain black pepper. I left out the meat tenderizer (it was optional) and Marinated in the fridge for 6 hours. I brushed my veggies with the marinade before cooking the kabobs. Everything was very flavorful!

It works. I cut everything by one half, because I did not have 2 pounds of beef.

My husband, who isn’t a cook, made snd used with chicken he then grilled. We both loved it snd will be putting under our Favorites!!

My wife changed some of the ingredients to “healthier“ alternatives but I didn’t think it was as good as a result

This was easy and I had all the ingredients on hand. I marinated the beef for an hour or two. I had more beef than skewers, so I froze the leftover raw beef in the marinade. I’ll let you know how that turns out.

I did not use the tenderizer from this recipe but otherwise I followed it as written. I marinated the vegetables separately from the meat. My husband liked it and so did I until the indigestion set in but that is my stomach. My husband would recommend this.

Great marinade and flavor! We are printing the recipe to go into “the binder”. Here’s how we used it: We made sirloin (prime) kabobs with onions, peppers, mushrooms and squash. I halved the recipe and used olive oil. I also added some pepper paste (sembal oelek) to the tune of about 1/2 TBSP for a full recipe. I reserved about 1/4 to 1/2 cup of marinade to brush on the veggies and meat while grilling/turning. The meat marinated about 3-4 hours, that was enough time IMHO. Imagine 24 hours…

Excellent marinade for chicken and vegetables. I used is recipe save for the meat tenderizer and even with only a 2 hour marinade time the chicken came out super tender and excellent flavor. Dijon mustard with large seeds really works well and adds a great level of tang to the dish.

Very good. A little sweetener like brown sugar or honey would have made it taste even better, and helped give the meat a little ‘char’ which I personally like.

this recipe was easy and a hit.

Family loved it!

This is a keeper. Delicious marinade on beef kabobs

I’ve used this recipe about ten times now—always a huge hit with friends and family! My four year old calls it “steak on a stick” and she asks for this at least once a week. Let the steak marinate for a day (or two!) and you will not be disappointed.

I used this marinade for 24 hours on some tough cubed beef, & it definitely helped tenderize it. BTW, I did not use meat tenderizer.

This was amazing! My whole family enjoyed it and has already requested that I make it again!

Absolutely delicious! I just halved the recipe.

So easy and it came out great! Everyone has been requesting the recipe!

Really good! Used dijon mustard, skipped the meat tenderizer. Great on steak, shrimp and chicken.