Shish Kabob Marinade

"I got this recipe from a friend of mine. It is so easy to make and works for chicken, pork, beef or venison. Cook time is "marinating" time."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by bethanymikesell photo by bethanymikesell
photo by AnnieLynne photo by AnnieLynne
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
2hrs 5mins
8 shish kabobs




  • Mix all ingredients together.
  • Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).
  • Marintate in refrigerator for at least a couple hours.
  • Thread onto skewers and grill.

Questions & Replies

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  1. Jaci H.
    Cooking these today for the first time. How long do I grill? Right over flame??
  2. Karen M.
    Is the ginger fresh or ground?
  3. sherrynixon55
    Hi can you use tomato sauce instead of ketchup in this marinade


  1. Jodie G.
    I'm marinating beef overnight in the refrigerator, should the vegetables be marinated along with the beef that long?
  2. gimmegimmebeer
    I followed the recipe exactly & marinated the meat for 48 hours in a ziploc bag. I was out of charcoal & had to bake my shishkabobs. I baked them at 325 degrees for 40 minutes, rotating them every 10 minutes and using the marinade as a basting sauce. My family loved it!
  3. meichner
    Marinade was absolutely delicious! I doubted it would be when I first mixed it up but when I mixed it with the veggies for a few hours and cooked it.....WOOHOO! I surely will make this often! As far as salty.....don't know why anyone tasted that unless they skimped on the sugar part of the recipe. We added pineapple to the mix as well as pieces of steak. Next time........we'll try shrimp. I made a meal out of my skewer. Incidentally.....we got surprise company while making these......and they were thrilled with the taste! You guys did good!!!!!! Thanks! I've been using your recipes for a very long time and have made super dishes! - Marsha Eichner
  4. Denise G.
    This was really good. Salty and sweet at the same time. Because of the high sugar content, it burns really easily so be careful to cook low and slow.
  5. Backwoods Baker
    I did a little less sugar and added 3 tsp. of brown sugar. Also I added chives for color. Put them on the grill and they were good. I might try a little less soy sauce next time because I don't like salty food, but others that ate it loved it as it was!!


  1. patschofield
    I use fresh garlic and finely chopped green onion! This marinade is wonderful!


I'm a busy stay-at-home mom with 2 toddlers. I've gotten bored with my cookbooks so I've been checking out the internet. I love trying new recipes that taste great, but don't require much time. Love to go camping and vacationing in general.
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