https://twitchinkitchen.com/ Thu, 07 May 2026 11:54:12 +0000 MyBB https://twitchinkitchen.com/thread-63.html Sat, 05 Apr 2008 18:18:20 -0400 https://twitchinkitchen.com/thread-63.html 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.

***************************************
Basic meat marinade:

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

*****************************


~ 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

*******************************


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

*******************************


Another Turkish variation:

blend 1 1/4 cups yogurt
1 onion
salt and pepper]]> 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.

***************************************
Basic meat marinade:

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

*****************************


~ 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

*******************************


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

*******************************


Another Turkish variation:

blend 1 1/4 cups yogurt
1 onion
salt and pepper]]> https://twitchinkitchen.com/thread-59.html Sat, 05 Apr 2008 18:11:32 -0400 https://twitchinkitchen.com/thread-59.html and most of the rest of the Middle East

Chicken Kebob marinade

This is simply the marinade to soak the breast chunks in. Then put on skewers and bbq!

Ingredients:
One giant sweet onion.
1/2 cup light olive oil
1/4 teaspoon allspice
2 cloves crushed garlic

Put onion & garlic in food processor and pulverize until liquid.
Add olive oil and allspice and give another spin or two.

Cut chicken into Kebob sized chunks and toss into a container of your preference.
Let stand anywhere from an hour to 2 days in the 'fridge.
Put on skewers and grill.]]> and most of the rest of the Middle East

Chicken Kebob marinade

This is simply the marinade to soak the breast chunks in. Then put on skewers and bbq!

Ingredients:
One giant sweet onion.
1/2 cup light olive oil
1/4 teaspoon allspice
2 cloves crushed garlic

Put onion & garlic in food processor and pulverize until liquid.
Add olive oil and allspice and give another spin or two.

Cut chicken into Kebob sized chunks and toss into a container of your preference.
Let stand anywhere from an hour to 2 days in the 'fridge.
Put on skewers and grill.]]>