The original purpose of marinating was to add flavor to an otherwise flavorless meat. My favorite flavor enhancers, especially for grilling, are onions and lemons. My first experience with these two was when following a recipe for grilling lamb. Around the Middle East lemon, olive oil and onion (or onion juice) is used to give that characteristic flavor we all enjoy from a lamb kebab.
This recipe was given to me by a friend in the industry. They used it for all of their grilled meats. I like to keep it in the fridge, not just for grilling, but also as a weeknight dinner helper for sautéing chicken.
It keeps in the fridge for a couple weeks, but is at it’s best in the first week. And while it’s really best after at least two hours, it’s still helpful even after a short 15-30 minute marinade on the counter just before grilling or sautéing.
Here’s the ingredient list:
1 c. oil (olive oil, peanut, canola, etc.)
¼# onion, chopped
10 cloves garlic crushed
3 tbs. lemon juice
zest from one entire lemon
2 tbs. black pepper
¼ tsp. cayenne flakes
¼ tsp. white pepper
2 tbs. dried parsley
1 tbs. dried thyme
1 tbs. coarse salt
2 tbs. prepared mustard
– This can be used on chicken breast or thigh, bone-in or boneless, steaks (especially less flavorful cuts, like tenderloin), pork, and it’s GREAT on lamb!
– Especially for lamb, try substituting half or all of the thyme with dried mint.
– Even with the cayenne flakes, this marinade is not spicy. To make it spicy, increase the cayenne flakes to at least half teaspoon.
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