This is another of my mother-in-law’s recipes.  I have no idea where she got it, but it’s considered one of the standby family recipes for beef kabob marinade.  The other day I used it on a london broil and it came out great.  I wouldn’t recommend this one for chicken or even pork – it’s a very heavy, rich marinade that would overwhelm lighter meats.  But for beef, venison, buffalo and the like, it’s fantastic.

Here’s the cast of characters: Soy sauce, brown sugar, vegetable oil, garlic, onion tops (or spring onions), ketchup, and a lemon.

I make mine directly into the dish I’m going to use for the marinade. Start by measuring out 1/4 cup of ketchup and 1 tbsp of brown sugar.

Squeeze in the juice of one whole lemon. Don’t worry about seeds since this is just a marinade.

Finely chop your onion tops …

… and add them to the mix.

Crush your garlic clove (really mash it up) and add it to the mix.

Measure out 1/3 of a cup of vegetable oil and add that.

Finally, measure out 3/4 cups of soy sauce and add it.

Then whisk, whisk, whisk until it’s all well blended.

Add your meat to marinade. For smaller chunks like kebab meat, an hour or so will do. For a large london broil or a roast of some kind, 3-4 hours works well. I wouldn’t use this marinade overnight because the strong flavors will totally overwhelm the meat.

Enjoy!
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