Savory Shish Kabob Marinade for Steak and Lamb
Experience a delightful fusion of flavors with this robust marinade, passed down from Mrs. Stanley Hathaway of Wyoming in the cherished cookbook 'Favorite Recipes of Our First Ladies' (1971). This marinade expertly combines tangy vinegar, zesty lemon juice, and savory Worcestershire sauce, creating a perfect soak for your choice of delicious round steak, sirloin, or succulent lamb. Ideal for grilling or broiling, this marinade infuses your meat with depth and character, promising a mouthwatering experience. For those adventurous with wild game, extending the marinating time allows even richer flavors to develop.
1
Servings
N/A
Calories
9
Ingredients
Ingredients
Salad oil
1/2 cup (none)
Vinegar
1/4 cup (none)
Lemon juice
2 tablespoons (freshly squeezed)
Worcestershire sauce
1 tablespoon (none)
Ketchup
2 tablespoons (none)
Garlic clove
1 clove (minced)
Marjoram
1 pinch (dried)
Salt
1 pinch (none)
Rosemary
1 pinch (dried)
Instructions
1
In a medium mixing bowl, combine the salad oil, vinegar, lemon juice, Worcestershire sauce, ketchup, minced garlic, marjoram, salt, and rosemary.
2
Whisk the ingredients together until well blended.
3
Prepare your choice of round steak, sirloin, or lamb by cutting it into cubes or strips suitable for kabobs.
4
Place the meat in a large resealable plastic bag or a shallow dish, and pour the marinade over it, ensuring that all pieces are well coated.
5
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to penetrate the meat. For wild game, marinate for a longer period to enhance flavor.
6
Once marinated, remove the meat from the marinade and discard any leftover marinade.
7
Skewer the meat onto skewers and grill or broil until cooked to your desired level of doneness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is the Savory Shish Kabob Marinade for Steak and Lamb.
Who is the original source of this marinade recipe?
The recipe was passed down from Mrs. Stanley Hathaway of Wyoming.
In which cookbook was this recipe originally published?
It was featured in the 1971 cookbook 'Favorite Recipes of Our First Ladies'.
What types of meat are recommended for this marinade?
This marinade is perfect for round steak, sirloin, lamb, or wild game.
How long should the meat marinate?
The meat should be refrigerated in the marinade for at least 2 hours.
Is this marinade suitable for wild game?
Yes, it is excellent for wild game, especially if marinated for an extended period.
What are the primary liquid ingredients in the marinade?
The primary liquids include salad oil, vinegar, lemon juice, Worcestershire sauce, and ketchup.
Does the recipe require fresh lemon juice?
Yes, it calls for 2 tablespoons of freshly squeezed lemon juice.
How much garlic is used in the marinade?
The recipe uses one minced garlic clove.
What herbs are used to flavor the marinade?
The recipe includes a pinch each of dried marjoram and dried rosemary.
What is the first step in preparing the marinade?
Combine the salad oil, vinegar, lemon juice, Worcestershire sauce, ketchup, garlic, marjoram, salt, and rosemary in a medium mixing bowl.
How should the ingredients be mixed?
Whisk the ingredients together until they are well blended.
How should the meat be prepared for kabobs?
The meat should be cut into cubes or strips suitable for skewering.
What is the best way to coat the meat in the marinade?
Place the meat in a large resealable plastic bag or a shallow dish and pour the marinade over it to ensure all pieces are coated.
Should the meat be kept at room temperature while marinating?
No, the meat should be sealed or covered and kept in the refrigerator.
Can I reuse the marinade after the meat is removed?
No, you should discard any leftover marinade once the meat is removed.
What cooking methods are recommended for the marinated meat?
The meat is ideal for grilling or broiling.
How do I know when the meat is done?
Grill or broil the meat until it reaches your desired level of doneness.
How many ingredients are in this recipe?
There are 9 specific ingredients listed for the marinade.
Is salt included in this marinade?
Yes, the recipe calls for one pinch of salt.
What kind of oil should I use?
The recipe specifies using 1/2 cup of salad oil.
What is the amount of Worcestershire sauce needed?
The recipe requires 1 tablespoon of Worcestershire sauce.
What is the amount of vinegar required?
You will need 1/4 cup of vinegar.
Are the marjoram and rosemary used fresh or dried?
Both the marjoram and rosemary should be dried.
Can this marinade be used for shish kabobs?
Yes, it is specifically designed as a shish kabob marinade.
Is ketchup a standard part of this marinade?
Yes, the recipe includes 2 tablespoons of ketchup.
What is the serving size for this recipe?
The recipe is scaled for 1 serving, though the marinade quantity can cover several pounds of meat.
What is the preparation for the garlic?
The garlic clove should be minced before being added to the mix.
Is this recipe considered a vintage recipe?
Yes, it originates from a 1971 cookbook collection.
Does the recipe include nutritional information like calories or fat?
No, the nutritional values for this specific marinade recipe are not provided.