Best 5 Best Ever Kabob Marinade Recipes

**Discover a World of Flavor: Tantalizing Kabob Marinades for Every Occasion**

Indulge in the delectable realm of kabobs, where succulent meats, tender vegetables, and tantalizing flavors dance together in perfect harmony. From classic Middle Eastern favorites to contemporary fusion creations, our collection of kabob marinade recipes promises an unforgettable culinary journey.

Embark on an aromatic adventure with our classic kabob marinade, featuring a symphony of spices like cumin, coriander, paprika, and garlic, all perfectly balanced to create a symphony of flavors that will transport you to the heart of the souks.

For those seeking a zesty twist, our lemon-herb marinade is a vibrant blend of tangy citrus, fragrant herbs, and a touch of honey, resulting in kabobs that burst with freshness and vitality.

Travel to the shores of the Mediterranean with our Greek-inspired marinade, where a symphony of olive oil, oregano, thyme, and feta cheese creates a savory and herbaceous delight that will evoke memories of sun-drenched islands.

And for those who crave a spicy kick, our peri-peri marinade is an explosion of heat and flavor, featuring a vibrant blend of chili peppers, garlic, and paprika, guaranteed to ignite your taste buds.

These are just a taste of the culinary wonders that await you in our collection of kabob marinade recipes. So, fire up your grill, gather your skewers, and prepare to embark on a flavor-filled adventure that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S BEEF SHISH KABOBS

Mom's Beef Shish Kabobs image

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Provided by Mike Hearne

Categories World Cuisine Recipes Asian

Time 16h45m

Yield 4

Number Of Ingredients 14

Ingredients

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

Steps:

Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g

STEAK KABOBS

Steak Kabobs image

These Steak Kabobs are made with an easy kabob marinade and loaded with tender steak, bell peppers and red onions. Easy to make and easy to prep ahead for summer entertaining!

Provided by Ashley Fehr

Categories Main Course

Time 1h25m

Number Of Ingredients 11

Ingredients

1.5 lb sirloin steak (trimmed)
2 bell peppers
1 large red onion
1/2 cup oil
1/4 cup Worcestershire sauce
2 tablespoons low sodium soy sauce
2 tablespoons apple cider vinegar
1 tablespoon garlic powder
1 tablespoon honey
1 teaspoon onion powder
1/2 teaspoon chipotle chili powder optional (for a bit of kick)

Steps:

Cut steak, peppers and onion into equal sized pieces (about 1-1.5")
In a large freezer bag, combine the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder and chipotle powder if using.
Add steak and let marinate for at least one hour, and up to 8 hours (see notes above regarding marinade times)
If using wooden skewers, soak for 10 minutes before skewering your beef and vegetables.
Preheat the grill to medium-high.
Skewer your beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long your skewers are.
Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes above for cook times depending on your preference for doneness.

Nutrition Facts : ServingSize 2 skewers, Calories 426 kcal, Carbohydrate 16 g, Protein 39 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 104 mg, Sodium 538 mg, Fiber 2 g, Sugar 10 g

CHICKEN KABOBS

Chicken Kabobs image

These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.

Provided by Kristine Rosenblatt

Categories Main Course

Time 1h15m

Number Of Ingredients 15

Ingredients

¼ cup olive oil
¼ cup low sodium soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar (or honey)
1 tablespoon Worcestershire sauce
2 cloves garlic (minced)
1 teaspoon Italian seasoning (or dried oregano)
¼ teaspoon black pepper
1 ¼ pounds boneless skinless chicken breasts (cut into 1-inch pieces)
2 small or 1 medium zucchini (sliced into ½-inch thick rounds)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
1 small red or yellow onion (cut into 1-inch chunks with a few layers still together)
1 ½ tablespoons olive oil
salt and pepper (to taste)

Steps:

If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, Carbohydrate 18 g, Protein 33 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 747 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g

KABOB MARINADE

Kabob Marinade image

This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.

Provided by Jon

Categories Everyday Cooking

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared mustard
1 ½ teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer

Steps:

In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g

THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)

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

Provided by Kittencalrecipezazz

Categories < 15 Mins

Time 5m

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, Fat 93.5, SaturatedFat 12.1, Sodium 5026.7, Carbohydrate 52.8, Fiber 0.9, Sugar 46.7, Protein 8.6

Tips:

Choose the right meat: For kabobs, you can use any type of meat, but some of the most popular choices include chicken, beef, lamb, and shrimp. Make sure the meat is fresh and cut into 1-inch cubes.
Use a flavorful marinade: The marinade is what will give your kabobs their flavor, so make sure you choose one that you like. There are many different marinade recipes out there, so you can find one that suits your taste. Be sure to marinate the meat for at least 30 minutes, or up to overnight.
Skewer the meat and vegetables: Once the meat is marinated, it's time to skewer it. You can use metal or wooden skewers. If you're using wooden skewers, be sure to soak them in water for at least 30 minutes before using them, to prevent them from burning.
Grill the kabobs: Preheat your grill to medium-high heat. Once the grill is hot, place the kabobs on the grate and cook for 8-10 minutes per side, or until the meat is cooked through.
Serve the kabobs: Once the kabobs are cooked, they can be served immediately. You can serve them with rice, vegetables, or pita bread.

Conclusion:

Kabobs are a delicious and easy-to-make meal that can be enjoyed by people of all ages. By following these tips and using the recipes in this article, you can make perfect kabobs every time. So fire up your grill and get started!