It's barbecue season!
So far, the temps haven't climbed up into the realm of making me miserable and running for the A/C… Well, that’s if I had A/C! Anyhow, one of the perks of the warm season is making food outdoors that sizzles.
This marinade is my current favorite for flavoring up whatever we’re in the mood for. I’ve used it on chicken, shrimp, and beef. It’s a little akin to one of my favorite sauces, Argentine Chimichurri sauce.
The marinade calls for a variety of herbs--- ones that I usually have growing each summer. It’s a great way to use them!
Herbed Marinade for Barbecue
1 C. packed basil leaves
a few mint leaves
1/4 C. oregano
1 C. cilantro leaves
1 sweet onion
3 T. red wine vinegar
3 garlic cloves
1 T. chili powder
1 T. maple syrup or sweetener of your choice
zest of one lemon
2 T. olive oil
1 lb peeled & deveined shrimp, 3 lbs. chicken thighs, salmon filets, steak, etc...
Method: Place all the marinate ingredients in a blender. Blend until smooth. Place whatever you are barbecuing in a bag and pour the marinade over it. Refrigerate for an hour. When ready to barbecue, heat up your grill over high heat. Brush the barbecue grate with a little oil. Place meat on the grate and immediately reduce heat. Baste while cooking. Cooking times will vary depending on what you are barbecuing.