MARINADE FOR LAMB KEBAB RECIPES

LAMB KABOB MARINADE RECIPE | ALLRECIPES

Lamb Kabob Marinade Recipe | Allrecipes image

Middle Eastern kabob marinade. Can be used with lamb, beef, pork, or chicken.

Provided by Senad

Categories Side Dish Sauces and Condiments Marinade Recipes

Total Time 4 hours 5 minutes

Prep Time 5 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 medium onion, quartered
¼ cup vegetable oil
4 cloves garlic
4 tablespoons lemon juice
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon cumin
1 dash Worcestershire sauce
1 pound boneless lamb shoulder, cut into 1-inch cubes

Steps:

Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.

Nutrition Facts : Calories 319.4 calories, CarbohydrateContent 6.8 g, CholesterolContent 60.9 mg, FatContent 26 g, FiberContent 1.8 g, ProteinContent 15.6 g, SaturatedFatContent 7.9 g, SodiumContent 1470 mg, SugarContent 1.8 g

BEST KABOB MARINADE RECIPE FOR BEEF, LAMB OR PORK - FOOD.COM

Best Kabob Marinade Recipe for Beef, Lamb or Pork - Food.com image

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!

Total Time 5 minutes

Prep Time 5 minutes

Yield 3 1/2 cups

Number Of Ingredients 11

Ingredients

1 1/2 cups oil
3/4 cup soy sauce (can use low-sodium)
1/4 cup Worcestershire sauce
1/2 teaspoon salt (or to taste I use seasoned salt)
3 tablespoons chopped fresh parsley or 2 teaspoons dry parsley flakes
1 teaspoon fresh ground black pepper (or to taste)
1/2 cup wine vinegar
1 -2 tablespoon fresh minced garlic (or to taste, I use lots!)
1/3 cup store-bought teriyaki sauce
1/2 cup honey (do NOT use any substitutions use only honey)
2 small green onions, chopped (optional)

Steps:

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.

Nutrition Facts : Calories 1056.2, FatContent 93.5, SaturatedFatContent 12.1, CholesterolContent 0, SodiumContent 5026.7, CarbohydrateContent 52.8, FiberContent 0.9, SugarContent 46.7, ProteinContent 8.6

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