Recipe by Jon
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 teaspoons
coarsely cracked black pepper
This is a very simple and delicious marinade for beef kabobs. I cut the recipe in half for about 1.5 lbs. of meat. I used olive oil instead of veg.oil, low sodium soy sauce, and dijon for the prepared mustard. I left out the meat tenderizer, put everything into a ziploc bag and marinated it for over 24 hours. I skewered the meat separate from the peppers, onions, and cherry tomatoes as they cook at different rates. The meat was very tender and full of flavor - perfect with a side of rice.
There are a lot of ingrediants in exchange for little flavor. The taste was "fine" but I didn't think it was all that flavorful. I might add a little cumin or cayenne pepper if I were to use again.
This marinade is something else! My boyfriend and I made shrimp and steak kabobs tonight using this marinade. I only had about 4 hours to marinade but it turned out amazing. I can only imagine what a steak would taste like after 24 hours in this stuff. I wouldn't change a thing! I made a double batch and not only marinated the steak but also the shrimp, mushrooms, carrotts, and zucchini. I used a seperate bag for the veggies. Also, used a low sodium soy sauce and used as much as the recipe called for and it was excellent, not too salty at all. I would give it more stars if I could!
Guess what? We tried it on venison. We cut back on the oil and rather than msg we used montreal steak spice for a bit more zip. All I can say is WOW!!
FANTASTIC!! I doubled the recipe and let a combination of sirlion and chicken chunks marinate for several hours. I reserved some to brush on while cooking. I also used pineapple chunks, cherry tomatoes, green peppers, red onions, and mushrooms on our kabobs. I cooked them under the broiler and brushed the kabob with the marinade several times during cooking. I will be using this again and again.
Made the meat very tender. Very Good!
Next time I will add a little more spices. My son and his friend just walked in and grabbed a kabob. My son's friend said the meat is very flavorful.
After eating the leftovers my husband said to come back and change my rating to Excellent (5 stars).
excellent! the mustard really gives this a good taste!! i doubled the recipe and used about 6 cloves of garlic plus maybe 1/2 t. of garlic powder. Marinate your steaks overnight grill em 4-6 min on each side. perfect!!
This recipe was amazing for beef kabobs! I used spicy brown mustard because that's all I had, and let it set overnight as it says. It was so good that I wanted to try it on something else. I chose pork in a slow cooker- it was way too overpowering. I guess I learned my lesson. Can't have too much of a good thing. ;) It Definetly deserved 5 stars with beef, and the recipe now stays with all my family recipes that I plan to pass on when I have children one day.
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This 600-calorie meal is full of tropical and Asian-infused delights.
What's cooking in Detroit? A flank steak marinade to wow them at the grill.
This versatile marinade is great for grilling chicken, and is simple to make.