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    You are in: Home / Recipes / Buck's Beef Kabob Marinade Recipe
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    Buck's Beef Kabob Marinade

    Buck's Beef Kabob Marinade. Photo by lazyme

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Pam-I-Am's Note:

    This is the marinade my father "Buck" used for years to make beef kabobs. I think it's from some barbecue book from the 50's. It was our family favorite for birthday dinners and family gatherings. All 5 of us kids now use this recipe with our own families. The longer you marinade the beef in it (in the fridge of course), the stronger the flavor will be. I like it mild, so I make mine in the morning and marinade the beef until dinner time. Some family members do marinade for 24 hours for a stronger flavor. Be sure to use the light soy sauce instead of regular to prevent this from being too salty. Note: You may need a package of long bamboo skewers for the recipe.

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    Units: US | Metric


    1. 1
      Place some bamboo skewers in water one hour before to soak.
    2. 2
      Combine marinade ingredients in a large jar and shake.
    3. 3
      Place cubed meat in a large bowl.
    4. 4
      Pour marinade over meat and cover with plastic wrap. Place in refrigerator for 6 to 8 hours.
    5. 5
      To prepare for grilling: Light the grill. Get out one jelly-roll pan (cookie sheet). Cut vegetables into chunk-size pieces and place aside.
    6. 6
      Remove meat from the refrigerator. Begin to alternate meat chunks and vegetables on the soaked bamboo skewers and place on the jelly roll pan.
    7. 7
      When all the meat and veggies are skewered, place on the hot grill and cook to the donness you prefer.

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    Ratings & Reviews:

    • on August 04, 2009


      5 Stars because my kids(11 and under) liked it! Kind of tart, non sweet, but lots of flavor. I chunked up roast beef for kabobs. Could have marinated longer (did 4 hours) but eventhen made the meat tender, and didn't over cook. The recipe didnt specify, and I didnt have red wine vinegar, but used white. Red would probably give it a bigger punch! Will try it that way next time. Also, didnt have light soy so used 1/2 cup regular with 1/4 cup water. and lightly sprinkled the meat with salt.

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    • on August 13, 2013


      We LOVED it! Great flavor-bonus points because the beef flavor still shined through. Easy to put together-turned a thick chuck steak into tender kabobs! Thanks for Posting!!!

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    • on June 19, 2013


      A wonderful marinade. Gives a lot of savoury flavour without any of the ingredients "standing out", so to speak, so it's not citrussy or soy saucy or mustardy - just tasty and good! Like Chef #1275365, I used 1/2 cup regular soy sauce and 1/4 cup water as I didn't have light soy sauce, and omitted the salt as I only had 2 lbs of meat; I figured I could always add salt on the finished product, but it didn't need any really! Thank you for sharing!

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    Read All Reviews (19)


    Nutritional Facts for Buck's Beef Kabob Marinade

    Serving Size: 1 (308 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 542.1
    Calories from Fat 255
    Total Fat 28.4 g
    Saturated Fat 4.6 g
    Cholesterol 124.7 mg
    Sodium 3178.2 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 2.2 g
    Sugars 5.3 g
    Protein 57.4 g

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