Shish Kabob Meat Marinade
Elevate your grilling game with this flavorful Shish Kabob Meat Marinade recipe! This bold and zesty marinade combines olive oil, soy sauce, lemon juice, and balsamic vinegar for a tangy foundation, while minced garlic, brown sugar, and a blend of spices like cumin, paprika, and crushed red pepper flakes add layers of smoky sweetness and subtle heat. Infused with fresh parsley for a burst of herbaceous brightness, this marinade ensures your beef, lamb, or chicken kabobs are tender, juicy, and packed with irresistible flavor. Perfect for summer cookouts or casual weeknight dinners, this marinade is quick to prepare—just 10 minutes of prep—and works its magic in as little as 2 hours, though marinating overnight yields incredible depth. Grill your skewers to perfection, and serve alongside fresh salads or warm pita for a memorable meal. Make your next barbecue unforgettable with this easy yet impressive shish kabob marinade!
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Recipe Information
Ingredients
- 0.5 cups olive oil
- 0.25 cups soy sauce
- 0.25 cups lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic cloves, minced
- 2 tablespoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes
- 2 tablespoons fresh parsley, chopped
Instructions
In a medium-sized mixing bowl, whisk together the olive oil, soy sauce, lemon juice, balsamic vinegar, and Worcestershire sauce until well combined.
Add the minced garlic, brown sugar, ground cumin, paprika, black pepper, and crushed red pepper flakes to the wet mixture. Stir until the sugar and spices are fully dissolved.
Mix in the chopped parsley to the marinade for added freshness and flavor.
Place your choice of meat (beef, lamb, or chicken) in a large resealable plastic bag or a shallow dish.
Pour the marinade over the meat, ensuring that all pieces are evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate and let the meat marinate for at least 2 hours, but preferably 6-8 hours for maximum flavor penetration.
Remove the meat from the marinade, thread it onto skewers, and discard the leftover marinade.
Grill or cook the shish kabobs as desired, ensuring the meat reaches the appropriate internal temperature for safety.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2541 mg | 110% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 34.2 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 838 mg | 18% | |
*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.
