Prep 10 mins
Cook 2 hrs
This recipe comes from my Uncle Tommy. He used this recipe to marinate chicken kabobs and served them over yellow rice. One tip he gave me was to put a little of the marinade in a dish with the onion halves and microwave for a minute or two. It softend them up before putting on the skewers with the rest of the meat and veggies.
- 118.29 ml lemon juice
- 59.14 ml soy sauce
- 59.14 ml Worcestershire sauce
- 4.92 ml dry mustard
- 0.59 ml garlic powder
- 0.59 ml onion powder
- 0.59 ml coarse black pepper
- 118.29 ml vinegar
- 4.92 ml dried parsley
- 4.92 ml sugar
- 0.59 ml dried basil
- 78.07 ml oil
- Mix the first 11 ingredients. Whisk in the oil.
- Marinate meat for several hours.
- Grill meat in the manner you desire.
Kudos to your Uncle Tommy! He found an excellent marinade. I used this on pork tenderloin and had marinated it for a day. The flavor was very, very nice! I will definately have to try it on chicken and beef!! This is worth making again! Thanks for the contribution!!!
I used this on both a top sirloin steak and boneless skinless chicken thighs on different nights. We liked it on both, but I preferred the steak and my DS preferred the chicken. It is very quick to get together and uses ingredients I always have on hand. Will be using this again!!! Made for Spring PAC 2008!! Thanks Jenny for a great marinade!!