I use this for beef or chicken kabobs

* 1/2 cup soy sauce
* 1/2 cup cider vinegar
* 4 tablespoons honey
* 4 tablespoons vegetable oil

I add a spoonful of garlic too

Amounts are infinitely changeable, but try this:

1/4 c of sugar,
1/4 to 1/2 c bourbon,
1/2 cup soy sauce,
a liberal sprinkling of powdered ginger or fresh grated
lots of finely chopped garlic.

I have been eating this all my life, really. Mother got it from a cookbook that she got as a present in 1948. I still have the cookbook. Have only changed it to lessen the amount of sugar and increase the amount of garlic.

My husband, The Meat Man, says my memory is faulty, but it won't matter, because it's all good.

1/3 cup sugar
1/3 Jack Daniels
1 T ginger
3/4 cup soy sauce
3 to 4 T crushed garlic

Thanks to you both for taking the time to help me...I will save these recipes and try them because we really like sirloin tips and I get tired of teriyaki - also teriyaki doesn't pair well with some of my favorite side dishes.

Because I was in a bind, timewise, I ended up using a red wine/beef broth Greek marinade recipe I found a la Google. It was "ok" but not great.

Life is too short for "ok" LOL

seagrass

I would have done a Greek base too as I find most things with soy taste fairly teriyaki. The bourbon sauce does not, however, and that is distinctly different and delicious. The bourbon sauce I use has ketchup in it also though. My tea totaler mil thought it most wonderful! hee hee

For all the love of Greek food, I also have not found a lemon, garlic, olive oil, oregano, salt, etc. marinade that has enough flavor for me. The basic ingredients always sound great but the end result is usually disappointing. But I still try it every once in awhile!

Too late for you now, but I do a kabob using beef tenderloin. You could use the same seasoning for the sirloin tips.

I'm not a fan of teriyaki or soy sauce marinades either.

Home Cookin Chapter: Recipes From Thibeault's Table

Beef Tenderloin - Kabobs
========================
This is a recipe I have been using for over 30 years. From a Detroit Newspaper 1980.

2 pounds beef tenderloin, cut into
Cubes (from 1 inch to 2 inches)
2 - 3 cloves of garlic minced
1 large shallot, chopped
2 tablespoons fresh thyme
Chopped/ and/or Rosemary
2 tablespoons fresh parsley
Chopped
1 cup red wine
1/2 cup olive oil
Salt
Black Pepper - Coarsely Ground

2 Green Peppers cut into squares
2 large white onions- cut into 1/4's

(option: Large Cherry Tomatoes)
. Cut beef tenderloin in to nice size cubes.

Mix together all of the other ingredients and marinate the beef for
about 4 to 6 hours.

Par Boil onions and green peppers for less than one minute. Drain and
cool in icewater.

REmove meat from Marinade and thread onto metal or wooden skewers,
placing a piece of green pepper and onion inbetween each piece of meat.

Grill on high heat. Turn a few times. Tenderloin should be served
rare to medium rare so these do not take long to cook, depending on
your grill.

I tend to use red wine and coarse grind black pepper. It's simple, but adaptable to just about anything. And the wine permeates the meat fairly quickly. I don't even bother with salt until right before or after the grilling.

ajh

Thank you AnnT. That looks and sounds delicious. The recipe I tried from the web used red wine but also beef broth. I did not care for the oregano it called for - it had a bitter taste. I will save these recipes and try them all.

seagrass

Seagrass, I also like a mustard based marinade. Mustard, garlic, some wine and/or vinegar, some water or broth, whatever herbs you like. I like some tarragon especially.