One of my favorite things about summer is grilling shish kebobs. My mom's meat marinade is the best! This works really well with a chuck steak sliced very thin (freeze the meat a bit to make it easier to cut) and threaded on the skewers. I am not sure that it's all that necessary, but a 24-hour marinade is what I aim for. Servings, yield and times are pretty random numbers (cooking time is recommended marinade time). This makes enough to marinate a pound (or a little more) of meat. Happy grilling!