The Twitchin Kitchen

More meat marinades

OK, so you have my chicken marinade.
This can be used with any kind of meat.
I like lamb the best. But use your own family's preference.
Lets use that for more and more tasty dinner time sensations!

We'll go basic here and then I'll post the different variations that can be used to 'spice up' the marinade.

When BBQ-ing it comes out the tastiest if done over a real charcoal grill. Those savvy enough to know how to cook with BBQ wood, (not mesquite!) that is even better.

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Basic meat marinade:

2 large onions, liquidized in the food processor
2/3 cup extra virgin olive oil
Salt and pepper to taste

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~ For a Greek version: blend in the food processor:

2 onions
2 tomatoes
2/3 cup extra virgin oilve oil
the juice of 1 lemon
2 teaspoons dried 'rigani' ( wild marjoram)
salt and pepper

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For a marinade inspired by Didqi Effendi's nineteenth century Turkish cookery manual:

blend to a cream:
2/3 cup olive oil
2 onions
1 teaspoon ground cinnamon
salt and pepper

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Another Turkish variation:

blend 1 1/4 cups yogurt
1 onion
salt and pepper