The Best Marinade For Kabobs! (Beef, Pork And Lamb)

• 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)

1. Put all ingredients into a blender (except the green onions, if using add them in after blending).
2. Blend for 30-40 seconds.
3. Mix in in green onions.
4. 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.
5. *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.

oil, soy sauce, worcestershire sauce, salt, parsley, fresh ground black pepper, wine vinegar, garlic, storebought teriyaki sauce, honey, green onions

Taken from www.food.com/recipe/the-best-marinade-for-kabobs-beef-pork-and-lamb-116996 (may not work)