Ingredients for Shish Kabob Meat Marinade
- 1/2 cup olive oil
- 1/4 cup lemon juice
- Green Onion
- Fresh Parsley
- Dijon Style Mustard
- Dried Thyme Leaves
- 1 teaspoon garlic powder
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
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How to Make Shish Kabob Meat Marinade
- In a medium bowl, whisk together 1/2 cup olive oil, 1/4 cup lemon juice, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper (optional).
- Place 1 pound of your chosen meat (beef, pork, or chicken) cut into 1-inch cubes into a heavy-duty zip-top bag.
- Pour the marinade over the meat, ensuring all pieces are coated.
- Seal the bag tightly, pressing out excess air. Refrigerate for at least 8 hours, or preferably overnight.
- Preheat your grill to medium-high heat.
- Thread marinated meat onto skewers, alternating with your favorite vegetables (onions, peppers, zucchini, etc.).
- Grill kabobs for approximately 15-20 minutes, turning occasionally, basting with reserved marinade, until the meat is cooked through and the vegetables are tender. Internal temperature should reach 165°F (74°C) for poultry, 160°F (71°C) for pork and 145°F (63°C) for beef.
- Let rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
23g
Carbs
1g
