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“My Grandpa Staat was an avid experimenter in the kitchen - a bit unusual for a man in the late 1950s. He came up with this marinade for meat used in shish kebabs that to this day is the only recipe I use. It's been copied, old paper to new paper, for years much like a monk would copy yet another gilded word. (Go back again; was that a teaspoon or a tablespoon? Yes, got it right.) For me, this recipe screams "summer of 1950" and the smell of honeysuckle in the air, the drone of those two old Fedders air-conditioners mounted in the windows, football with the neighbor kids on the front lawn and the comforting knowledge that my grandparents would be coming over. The recipe was featured on a local news cooking segment here in Phoenix - the photo below was taken from the segment.”
8hrs 30mins

Ingredients Nutrition


  1. Whisk together first 10 ingredients.
  2. Cut up meat, poultry and vegetables into 3/4-inch chunks.
  3. If using all three, separate each into individual bowls before marinating.
  4. Marinade in the refrigerator for 6 to 8 hours covered.
  5. When ready to grill, remove and discard marinade.
  6. Skewer up meats and vegetables and grill until done.

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