It’s grilling season! Woo-hoo! This tasty marinade is quick and easy and will turn just about any cut of meat into a tender, flavorful mouth party. I know, it’s supposed to be meatless Monday. And obviously that’s a picture of steak. Be patient.
I love to soak some big chunks of steak and chicken in this glorious saucy goodness and then grill them up as kebabs. Mmmmm. Kebabs. Meat on a stick. Does anyone else hear Liam Neeson saying “Sam! I’ve done chicken kebabs!” in his gorgeous “Love Actually” accent? Sometimes, I wish my name was Sam. Anyone?
It’s also incredibly delicious on veggies. But I only bathe them in the marinade for about 15 minutes. Don’t want them to lose their fresh bright flavor. There. That counts right? Meatless veggies on a stick.
Also, am I the only one who keeps my veggies on different skewers? Maybe it’s because I like crisp veg and if they share a stick & stay on the fire long enough to cook my meat, the mushrooms are mostly just mush and the peppers have lost their pep. And that is just wrong. Veggies get their own stick in my house. You gotta keep em separated.
Great. Now I have scenes from Love Actually & the lyrics of “Keep Em Separated” running thru my head simultaneously. Bet that’s never happened to anyone in the history of the world. Since the movie is about a bunch of people getting together, and the song has pretty much the exact opposite goal.
Speaking of getting people together, have a BBQ, make this marinade and cook up some flavorful moist and marvelous meat. Your friends will love it! So will you! It’s fantastic and delicious! Oh, if you don’t have any teriyaki sauce, no worries – I love that I can use up the little bit that’s left at the bottom of my bottles when making this, but it’s great sans the bottled stuff too.
adapted from Food.com
1 1/2 cups oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
1/2 teaspoon salt
3 tablespoons chopped fresh parsley
1 teaspoon fresh ground black pepper
1/3 – 1/2 cup red wine vinegar (I use a 1/2 cup measuring cup and fill it almost to the top)
3-4 cloves fresh minced garlic
1/3 cup store-bought teriyaki sauce
1/2 cup honey
- Put all ingredients into a blender, food processor or a ziploc bag. Blend, pulse or shake the crazy out of the bag until combined.
- 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.
- Pour over your favorite cut of meat for 2-24 hours. Beef, chicken, lamb, pork, venison etc…can be used on almost anything!