Ingredients:

  • 1/2 cup olive oil
  • 1/4 cup soy sauce
  • 2 tbsp fresh lemon juice
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 3 cloves garlic, minced
  • 1 tbsp brown sugar
  • 1 tsp cracked black pepper

Instructions:

  1. Whisk the olive oil, soy sauce, lemon juice, and Worcestershire sauce in a medium bowl. Mix until the liquids are fully combined.
  2. Stir in the Dijon mustard, minced garlic, brown sugar, and black pepper. Whisk vigorously until the sauce thickens and looks glossy. Note: This is where the mustard binds the oil.
  3. Cut your protein into 1 inch cubes. Ensure they are uniform in size.
  4. Place the meat in a Ziploc bag and pour the marinade over the top.
  5. Squeeze out all the excess air from the bag. Seal it tightly.
  6. Massage the bag for 30 seconds until every piece of meat is coated.
  7. Refrigerate for at least 30 minutes. For the best result, leave it for 1 hour.
  8. Remove meat from the bag and thread onto skewers.
  9. Grill over medium high heat 3-4 mins per side until a dark brown crust forms and the meat reaches 63°C (145°F) for beef or 74°C (165°F) for chicken.