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Gram's Kabob Marinade | No Thanks to Cake

This marinade is one to keep and savor. Sometimes, I'll make it just for vegetables. Other times, I'll make it into full kabobs. Experiment with it, you won't be sorry.


  • ½ cup cup canola oil
  • ¾ cup soy sauce
  • 1 Tbsp. black pepper
  • ½ cup red wine vinegar
  • 2 Tbsp. dried mustard
  • 1 ½ tsp. dried parsley
  • 2 cloves garlic, minced
  • 2 ¼ tsp. salt
  • cup lemon juice
  • ¼ cup Worcestershire sauce


  • Mix all ingredients in a bowl.
  • Pour marinade over steak/chicken and let sit in the refrigerator overnight.  Note:  Store the extra marinade in a salad dressing container for ease of use in the future.  You’re going to want to use it!
  • In a separate bag, marinate the vegetables for about 6-8 hours.
  • Skewer and grill until done.  Note:  I grill the meat together on skewers and all the veggies on other skewers.  This allows you to cook the meat to the proper temperature without over/under cooking the veggies.