The Best Marinade for Kabobs! (Beef, Pork and Lamb)

"I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!"
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Casey M. photo by Casey M.
photo by Anonymous photo by Anonymous
photo by jrusk photo by jrusk
Ready In:
3 1/2 cups




  • Put all ingredients into a blender (except the green onions, if using add them in after blending).
  • Blend for 30-40 seconds.
  • Mix in in green onions.
  • This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
  • *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.

Questions & Replies

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  1. Glenda W.
    What type of oil?


  1. Northern Cook
    Outstanding! I marinated button mushrooms, green and yellow zucchini, red and green bell peppers, and a Vidalia onion for 7 hours then grilled as kabobs. They tasted amazing. The Vidalia onions tasted like candy. I also marinated a 1lb top sirloin steak for 7 hours and grilled it to rare and it was also amazing. This is the best marinade I've ever tasted. Kittencal continues to amaze me. Thanks for sharing this awesome recipe!
  2. SloppyJoe
    Wonderful Marinade! I had some small steaks on hand that were too thin to cube so I put them in a ziplock and dumped half the marinade in. Let them sit overnight in the fridge. The next morning I diced up some onion, sweet peppers and mushrooms and added the remaining marinade and let them sit all day. When it was time to grill I skewered all like veggies together because of personal preference for varying cooking times and grilled everything. I'd give it 5 stars but DH said while it was good there was something about it that didn't send it over the top for him. He thought maybe just a tad too much vinegar. I'm gonna keep this one and just play with it a little bit. Thanks for yet another yummy recipe!
  3. DendoBendo
    Way, way too sweet for me. I actually could only eat a couple of bites and just stopped. I followed the recipe precisely and used pork for the kabobs. Sorry, but this one is not a keeper for me.
  4. Christi M.
    Wow! This was fabulous. My pork kabobs turned out so flavorful and delicious! Thank you!
  5. Karen Guerra
    On accident I purchased a huge box of 50 pre-prepped Pork kabobs and didn't have the chance to individually wrap per meal. So I hosted my daughters baby shower and used the whole box. I increased this marinade to make 10 1/2 cups and let it sit overnight. I grilled them at the shower. Huge hit!!! Everyone loved them and not 1 left!!! Thanx again Kittencal!!!!


  1. anie_lovelylady_03
    I bought a platter of meat for stew, soaked it for 4 hours and made kabobs. AMAZING!!!! I did substitute agave for the honey and it wound up not overly sweet. I also cut the oil by 1/2 cup, and I think I will cut it again the next time we make this! This marinade has flavor but doesn't overpower the natural taste of the meat, we loved it! I Kittencal, I have used several of your recipes and have LOVED them all! Thanks for your generosity in sharing!
  2. Buckeye Chef
    We used this marinade for chicken and beef. I substituted maple syrup for the honey. Fabulous flavor and tenderized the meat. I got raves from everyone! I only was able to marinate the meat for 2 hours, and it seemed to do the trick in the short amount of time! This one made our favorites list!



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