# Need advice about marinades for shish kebab **URL:** \ **Category:** Cafe Society\ **Created:** [May 28, 2011, 11:49pm UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614 "2011-05-28T23:49:17Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Baker](https://avatars.discourse-cdn.com/v4/letter/b/bb73d2/32.png) [@Baker](https://boards.straightdope.com/u/Baker)\ **Post date:** [May 28, 2011, 11:49pm UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/1 "2011-05-28T23:49:17Z")
Okay, on Memorial Day I’m going to try outdoor grilling some kebabs. They will be basic, meat, peppers, onions, and maybe those cherry tomatoes I’ve seen on some. I’d like to season, or marinade, the meat in advance, but I’ve never done it, so I have some questions. How long should the meat rest in the marinade? Should there be oil, or bottled liquids? When grilling, do I baste the kebabs with any more stuff? Should the veggies be bare, or seasoned themselves? One thing, I really love garlic, so if you all have any recommendations that include garlic, I’d love to hear about them. Thanks for any help you can give me. ---
**Author:** ![Anamorphic](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/anamorphic/32/3057_2.png) [@Anamorphic](https://boards.straightdope.com/u/Anamorphic)\ **Post date:** [May 28, 2011, 11:53pm UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/2 "2011-05-28T23:53:16Z")
> [@Baker](#): > > Okay, on Memorial Day I’m going to try outdoor grilling some kebabs. They will be basic, meat, peppers, onions, and maybe those cherry tomatoes I’ve seen on some. > > I’d like to season, or marinade, the meat in advance, but I’ve never done it, so I have some questions. > > How long should the meat rest in the marinade? > Should there be oil, or bottled liquids? > When grilling, do I baste the kebabs with any more stuff? > Should the veggies be bare, or seasoned themselves? > > One thing, I really love garlic, so if you all have any recommendations that include garlic, I’d love to hear about them. > > Thanks for any help you can give me. Maybe some slow camera pans across still shots of the kebabs, with solemn-voiced narrators reciting their history by reading letters? ---
**Author:** ![Terminus\_Est](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terminus_est/32/3087_2.png) [@Terminus\_Est](https://boards.straightdope.com/u/Terminus_Est)\ **Post date:** [May 29, 2011, 12:10am UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/3 "2011-05-29T00:10:35Z")
> [@Anamorphic](#): > > Maybe some slow camera pans across still shots of the kebabs, with solemn-voiced narrators reciting their history by reading letters? Don’t forget to put on “Ashokan Farewell”. ---
**Author:** ![Baker](https://avatars.discourse-cdn.com/v4/letter/b/bb73d2/32.png) [@Baker](https://boards.straightdope.com/u/Baker)\ **Post date:** [May 29, 2011, 12:16am UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/4 "2011-05-29T00:16:30Z")
_Laughing_ Okay, I wondered where my new thread had gone. I thought I’d gone to Cafe Society. I’ll be asking a mod if they can move this, or if I should just start the thread in the proper place. ---
**Author:** ![Marley23](https://avatars.discourse-cdn.com/v4/letter/m/45deac/32.png) [@Marley23](https://boards.straightdope.com/u/Marley23)\ **Post date:** [May 29, 2011, 12:20am UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/5 "2011-05-29T00:20:21Z")
If you’re wondering about the jokes, the first posts in this thread were [posted in here.](http://boards.straightdope.com/sdmb/showthread.php?t=610301) ---
**Author:** ![Baker](https://avatars.discourse-cdn.com/v4/letter/b/bb73d2/32.png) [@Baker](https://boards.straightdope.com/u/Baker)\ **Post date:** [May 29, 2011, 2:31am UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/6 "2011-05-29T02:31:07Z")
Thank you Marley23 for putting this in it’s proper place. Again, sorry I screwed up. And it \*is \*kind of funny to keep those posts that followed my marinade post!😃 So, does anyone have marinade advice for me? ---
**Author:** ![missred](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/missred/32/14096_2.png) [@missred](https://boards.straightdope.com/u/missred)\ **Post date:** [May 29, 2011, 3:07am UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/7 "2011-05-29T03:07:10Z")
I’ve always liked Italian dressing as a marinade for chicken and beef. It works well for kebobs, chicken pieces or steaks. Depending on the size of the chunks, a couple of hours for the meat and a dip for the veggies should do it. Keep some dressing on hand to brush on as you cook. Have fun at your cookout! ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 29, 2011, 3:10am UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/8 "2011-05-29T03:10:53Z")
What flavors do you want? The marinade will reflect that choice. Personally, I do segregated kabobs. Because meat cooks at a different rate than veggies, it is hard to get a conventional kebab done well. If you cook the veggies on one skewer and the meat on another, you can adjust to cooking times. ---
**Author:** ![Tangent](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tangent/32/3098_2.png) [@Tangent](https://boards.straightdope.com/u/Tangent)\ **Post date:** [May 29, 2011, 3:50am UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/9 "2011-05-29T03:50:50Z")
> [@Baker](#): > > They will be basic, meat, peppers, onions, and maybe those cherry tomatoes I’ve seen on some. Fresh pineapple is great on kebabs, too! ---
**Author:** ![MikeG](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikeg/32/4329_2.png) [@MikeG](https://boards.straightdope.com/u/MikeG)\ **Post date:** [May 29, 2011, 4:04am UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/10 "2011-05-29T04:04:51Z")
Olive oil salt pepper red pepper oregano lemon juice cumin garlic mint cilantro yogurt (full fat plain) garam masala -don’t marinate this one for more than an hour or so, the yogurt can tenderize the meat too much but it’s awesome olive oil garlic cilantro parsley lemon s&p a bottle of mojo criolla is also a fantastic all in one marinade for grilling. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [May 29, 2011, 4:12am UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/11 "2011-05-29T04:12:16Z")
> [@MikeG](#): > > a bottle of mojo criolla is also a fantastic all in one marinade for grilling. If you have access to a mexican grocery this is by far the best payoff to effort ratio. Open the bottle and you’re in good shape - it’s that easy. ---
**Author:** ![Baker](https://avatars.discourse-cdn.com/v4/letter/b/bb73d2/32.png) [@Baker](https://boards.straightdope.com/u/Baker)\ **Post date:** [May 29, 2011, 11:02am UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/12 "2011-05-29T11:02:51Z")
There are a couple of Mexican groceries in town. I’ve never shopped in them, but I know where they are. And a couple of regular gringo stores have a big Mexican food section. I’ll check them out. Thanks for the suggestions. I liked the sound of the one with the yogurt, but I’ll leave out the cilantro if that’s okay, I loathe cilantro, but don’t know why. ---
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [May 29, 2011, 3:51pm UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/13 "2011-05-29T15:51:43Z")
This Pacific Rim marinade ia always popular in my house 4 green onions 1 cup soy sauce 3 tablespoon sesame oil 4 teaspoon honey chopped fresh ginger 4 cloves garlic – crushed 1 teaspoon toasted sesame seeds I throw everything in a food processor and puree. How about a traditional Kansas City dry rub? Remember that the rub was made to go with beef ribs so it should work well with shish-kabob. 1/2 cup brown sugar 1/4 cup paprika 1 tablespoon black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne But if you want to go dry rub, try a montreal steak seasoning. I tend to go a little heavier on the coriander than the other ingredients and for my taste I usually leave out the red pepper. coriander dill seed kosher salt pepper dehydrated garlic dehydrated onion mustard seed red pepper flakes But you wanted a marinade? Here’s the one my mom used all of the time. It gives a nice bourguignon flavor to the beef and is very simple. IIRC its about 2 parts wine to 1 part sauce and garlic to taste but I go by look and taste not measurement so vary the proportions to your liking. red wine worchestershire sauce garlic ---
**Author:** ![shantih](https://avatars.discourse-cdn.com/v4/letter/s/f6c823/32.png) [@shantih](https://boards.straightdope.com/u/shantih)\ **Post date:** [May 29, 2011, 4:01pm UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/14 "2011-05-29T16:01:57Z")
My family’s shish kebob marinade is as follows: 2 parts soy sauce 1 part red wine vinegar 1 part honey 1 part vegetable oil garlic, sliced ginger, sliced Mix it all together, then toss the meat well in the marinade so that it gets to every part and let it sit in the refrigerator at least a couple of hours to overnight. It’s killer with beef and chicken. Mmmm, shish kebab. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 29, 2011, 4:26pm UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/15 "2011-05-29T16:26:50Z")
> [@zoid](#): > > If you have access to a mexican grocery this is by far the best payoff to effort ratio. Open the bottle and you’re in good shape - it’s that easy. It’s usually with the Goya beans, at least in my market. Which is at the other end of the aisle from the taco sauces. It’s also available from Amazon. We always keep a bottle or two on hand for “emergencies.” ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [May 29, 2011, 4:30pm UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/16 "2011-05-29T16:30:39Z")
What kind of meat are you using? My thoughts on beef are very different from my thougts on chicken or lamb. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [May 29, 2011, 5:15pm UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/17 "2011-05-29T17:15:46Z")
I second the garlic, soy sauce, ginger. Mine differs in that I use sesame oil and sometimes brown sugar. Honey probably doesn’t burn as badly. A sauce or dressing after they are cooked of yogurt, diced cucumber, garlic, chopped green onion is good. ---
**Author:** ![FoieGrasIsEvil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/foiegrasisevil/32/16638_2.png) [@FoieGrasIsEvil](https://boards.straightdope.com/u/FoieGrasIsEvil)\ **Post date:** [May 29, 2011, 7:45pm UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/18 "2011-05-29T19:45:07Z")
> [@missred](#): > > I’ve always liked Italian dressing as a marinade for chicken and beef. It works well for kebobs, chicken pieces or steaks. Depending on the size of the chunks, a couple of hours for the meat and a dip for the veggies should do it. Keep some dressing on hand to brush on as you cook. > > Have fun at your cookout! I agree with this. When I make kebabs I marinate the veggies in it too. I usually go with onions, large whole mushrooms, pieces of yellow squash and sweet red or orange peppers. Yum! ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [May 29, 2011, 8:14pm UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/19 "2011-05-29T20:14:52Z")
If you’re doing lamb: Pomegranate juice Garlic Black pepper Salt Mint, preferably fresh (though dried is OK in a pinch). I’ve done this with lamb many times, but it might well be good with beef, too. I did it with Cornish hens once, and it was only OK - I think it’s better with a stronger-tasting meat. Reduce the leftover marinade on the stove and brush it over the meat toward the end of cooking time. One of these days, I’ll try it with duck. ---
**Author:** ![Zeldar](https://avatars.discourse-cdn.com/v4/letter/z/b77776/32.png) [@Zeldar](https://boards.straightdope.com/u/Zeldar)\ **Post date:** [May 29, 2011, 8:18pm UTC](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614/20 "2011-05-29T20:18:07Z")
Haven’t read other comments. The title made me recall a favorite from years ago that I think I got from a crafts book of all places, featuring hibachi cooking. I believe the recipe was for teriyaki, kushiyaki, yakitori or something along those lines. The recipe at [http://allrecipes.com/Recipe/Teriyaki-Marinade-with-Ginger-and-Garlic/Detail.aspx](http://allrecipes.com/Recipe/Teriyaki-Marinade-with-Ginger-and-Garlic/Detail.aspx) comes close to what I used. It was great and this thread makes me want to grill some right away. [Next page](https://boards.straightdope.com/t/need-advice-about-marinades-for-shish-kebab/583614.md?page=2)