Grandpa Staat's Kebab Marinade

My Grandpa Staat was an avid experimenter in the kitchen - a bit unusual for a man in the late 1950s. He came up with this marinade for meat used in shish kebabs that to this day is the only recipe I use. It's been copied, old paper to new paper, for years much like a monk would copy yet another gilded word. (Go back again; was that a teaspoon or a tablespoon? Yes, got it right.) For me, this recipe screams "summer of 1950" and the smell of honeysuckle in the air, the drone of those two old Fedders air-conditioners mounted in the windows, football with the neighbor kids on the front lawn and the comforting knowledge that my grandparents would be coming over. The recipe was featured on a local news cooking segment here in Phoenix - the photo below was taken from the segment.

• Ready In: 8 hrs 30 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups  salad oil
• 3⁄4 cup soy sauce
• 1⁄4 cup Worcestershire sauce
• 2  tablespoons dry mustard
• 2 1⁄2 teaspoons salt
• 1  tablespoon pepper
• 1⁄2 cup red wine vinegar
• 1 1⁄2 teaspoons dry parsley flakes
• 2  garlic cloves
• 1⁄3 cup lemon juice
• 1 1⁄2 lbs  meat, chicken and vegetables of your choice

Directions

1. Whisk together first 10 ingredients.
2. Cut up meat, poultry and vegetables into 3/4-inch chunks.
3. If using all three, separate each into individual bowls before marinating.
4. Marinade in the refrigerator for 6 to 8 hours covered.
5. When ready to grill, remove and discard marinade.
6. Skewer up meats and vegetables and grill until done.