Shish Kabob Marinade
Elevate your grilling game with this flavorful Shish Kabob Marinade, a perfect balance of zesty, savory, and smoky notes. Made with a blend of olive oil, soy sauce, fresh lemon juice, and balsamic vinegar, this marinade is sweetened with honey and infused with bold spices like cumin, smoked paprika, and oregano. The addition of minced garlic and a hint of red pepper flakes creates layers of depth, while freshly chopped parsley adds a burst of freshness. Ideal for tenderizing and flavoring beef, chicken, lamb, or even vegetables, this quick-to-make marinade requires just 10 minutes to prepare and transforms any grilling session into a spectacular feast. Marinate your ingredients for at least two hours—preferably overnight—for maximum flavor, then fire up the grill and savor perfectly seasoned, juicy kabobs with every bite.
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Recipe Information
Ingredients
- 0.5 cup olive oil
- 0.25 cup soy sauce
- 0.25 cup lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
In a medium-sized mixing bowl, combine the olive oil, soy sauce, lemon juice, and balsamic vinegar. Whisk the ingredients together until they are fully emulsified.
Add the honey to the bowl and whisk again to evenly incorporate it into the liquid mixture.
Stir in the minced garlic, ground cumin, smoked paprika, dried oregano, black pepper, and red pepper flakes (if using). Mix thoroughly to ensure the spices are evenly distributed.
Fold in the freshly chopped parsley to add a burst of color and freshness to the marinade.
Transfer the marinade to a resealable plastic bag or shallow dish. Add your meat (such as beef, chicken, or lamb) and/or vegetables (like bell peppers, onions, mushrooms, and zucchini) to the marinade.
Ensure all pieces are evenly coated by turning them in the marinade. Seal the bag or cover the dish with plastic wrap.
Refrigerate for at least 2 hours, but preferably overnight, to allow the flavors to seep in and tenderize the ingredients.
Before grilling, remove the meat and vegetables from the marinade and discard any excess marinade for food safety.
Thread your marinated ingredients onto skewers and grill over medium-high heat until the meat is cooked through and the vegetables are tender.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2329 mg | 101% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 41.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
