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Kabob Marinade

Course Beef


  • 1 1/2 cups oil
  • 3/4 cup soy sauce can use low-sodium
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon salt or to taste I use seasoned salt
  • 3 tablespoons chopped fresh parsley or 2 teaspoons dry parsley flakes
  • 1 teaspoon fresh ground black pepper or to taste
  • 1/2 cup wine vinegar
  • 1 -2 tablespoon fresh minced garlic or to taste, I use lots!
  • 1/3 cup store-bought teriyaki sauce
  • 1/2 cup honey do NOT use any substitutions use only honey
  • 2 small green onions optional, chopped


  • 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.


Marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.