Total Time
7mins
Prep 7 mins
Cook 0 mins

I got this recipe from the Fresno Bee at least 20 years ago, and it has never failed me. It is especially great when making beef kabobs which has become an Easter tradition at my house. The ingredients are nice because they seem to be what most of us always have on hand.

Ingredients Nutrition

Directions

  1. Mix all ingredients.
  2. NOTE: I have only used this on beef and lamb so far, but imagine it would be just as good for chicken.

Reviews

(1)
Most Helpful

This is some great marinade! It makes a lot. I made a 1/4 of the recipe and it was a total of 1 1/2 cups of marinade. I did use it for beef and it made the most tender, flavorful kabobs. Yummy stuff. The only change I made was to omit the salt cuz it has plenty of soy sauce that I didn't think it was needed. It was recommended by the chef to marinate over night. I have to agree with her. A must do. Thanks Noni Suzanne for posting. Made for PAC spring 08'

teresas April 26, 2008

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