Ingredients for Barbecue Recipes Marinade For Steaks Roasts Vegetable Kabobs A
- 1/2 cup salad oil
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 1/2 teaspoons dry mustard
- 2 tablespoons lemon juice
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon black pepper, salt to taste
- 1/2 cup olive oil
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper (optional)
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How to Make Barbecue Recipes Marinade For Steaks Roasts Vegetable Kabobs A
- In a medium bowl, whisk together the olive oil, soy sauce, brown sugar, lemon juice, garlic powder, onion powder, paprika, black pepper, and cayenne pepper (if using).
- Add your choice of protein (steak, roast, chicken, or even firm tofu) or vegetables for kabobs to the marinade. Ensure all pieces are fully coated.
- Marinate for at least 30 minutes in the refrigerator for best results. For tougher cuts of meat, marinate for several hours or even overnight. For delicate proteins, 30 minutes is sufficient.
- Preheat your grill or oven to medium-high heat. Remove the meat from the marinade and discard the marinade.
- Grill or roast the meat to your desired level of doneness. For kabobs, grill until the vegetables are tender-crisp and the protein is cooked through. Serve and enjoy!
- Leftover marinade can be stored in the freezer for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
199 g
Sugar
15g
Fat
85g
Carbs
3g
