• 1 1/2 pounds beef, chicken or pork
• 2 cloves fresh garlic, minced
• 1/4 cup green onions and tops, chopped
• 1 teaspoon salt
• a pinch of sugar

• 1/4 teaspoon black pepper
• 1/2 cup white vinegar
• 1/2 cup Kikkoman soy sauce
• 1 lemon, juiced (used prior to cooking, not marinating)

In an air tight bowl large enough to accommodate your meat, combine garlic, green onions, salt, pepper, sugar, vinegar and soy sauce. Mix well. Chamorro Marinade from Guam is used for almost all types of meat. Traditionally, flank steak is sliced into 2 inch wide, 1/4 inch thin slices, marinated overnight and then thread onto skewers and grilled. Beef cubes cut into bite size pieces work well too. As for marinating chicken, common sense rules; bone-in pieces will take longer to marinade than boneless pieces. I find that marinating over night usually produces the best results. Optionally, 30 minutes prior to grilling, squeeze the juice from one large lemon into the marinade. If you have a charcoal grill, it will produce the best flavor. Baste with left over marinade for the entire cooking time. The amounts given above are only guidelines. Some find a need for more soy sauce, some for more garlic, or even for more onions. Experiment. Vegetables such as green peppers, onions and tomatoes do very well with this marinade. Use the vegetables and beef or chicken cubes to create delicious kabobs.