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Easy Summer Marinade For Meat & Vegetables

Author: Colleen Kennedy


  • 1 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons sherry
  • 5 cloves garlic minced


  • Combine all ingredients in a bowl and whisk until mixture combines, or simply place ingredients in a large mason jar and give it a good shake.
  • When ready to use the marinade, first season your meat/fish/vegetables with salt and pepper then pour the marinade over-top. Flip the protein/vegetables occasionally. Grill until done to your liking and serve with the additional boiled marinade if you choose. You can skewer the vegetables if you wish. I often will just throw the vegetables in foil. I leave the top opened (so they don’t get all mushy) and grill them — easy cleanup!
  • Optional add ins: 1 tablespoon minced ginger or Sriracha for heat. For sweetness, add 2 tablespoons honey — remember to watch the meat while grilling since honey may cause a flare-up.


Beef can sit in the marinade for 12 hours; pork chops, pork roasts, or pork tenderloins up to 6 hours; chicken up to 3 hours; and tuna steaks and vegetables need just 30 minutes.