The purpose of a marinade is to give flavor to meats, possibly tenderize, and brine them so they don't dry out as easily. The Mari part comes from the French, mer, which is sea. Sea. Salty. Get it? So any real marinade needs some salty to it, although there is usually an acid also, which gives flavor and breaks down meat fibers some. Lots of acid can even cook proteins. This marinade is quick to put together and makes meat taste great. We use it when we make shish-kabob.
Get a gallon lock top plastic bag and put in all the ingredients and mix. I do this in the sink because odds are good I am going to spill. But that's me. If you don't mind an extra dirty bowl, mix in a bowl first, but why? Drop in the meat you want to marinade-beef, lamb, chicken, shrimp. Bleed out the air and seal. Put in the refrigerator. Mix around every half hour or so without opening the bag. Beef and lamb can go a few hours, pork less, chicken less, shrimp probably no more than an hour. The more delicate the meat, the less time it needs.
Take out the meat and grill or stir fry, any method that involves a bit of a sear. Discard the marinade, it is not good to keep. Really. Just dump it.