No, you will not get the same results with a 20 minute wet seasoning as a full marinade session.
Chicken pieces need only 20-30 minutes to marinate. Beef is much more dense and a 2″ thick piece of shoulder (which is wheat most kosher London Broil is) needs 6-8 hours in marinade in a ziploc bag, turning every half hour to break down the muscle tissue and tenderize the meat.
BTW> oil is an important component in marinade, just using vinegar and spices will not perform the same chemical reaction as a cheap bottle of generic Italian dressing.