Saturday, March 8, 2008

Lemon and Garlic Marinade

This is a really simple marinade that I did last night for mixed kabobs of beef and lamb. I grilled them and served them on top of crisp, mixed greens with a plain, minted yogurt dressing and fresh, spicy olive focaccia. It was a perfect Friday night supper.

1 tablespoon fresh lemon juice
¼ cup vegetable oil
4 cloves garlic, minced or pressed
1 tablespoon fresh thyme leaves, slightly bruised or chopped

Whisk everything together in a bowl or blitz in a small food processor. Pour over meat of choice and marinate in the refrigerator. For beef or lamb marinate at least 2 hours but up to 6. For chicken, minimum 1 hour, maximum three. For seafood, minimum 30 minutes, max 1 hour.

When ready to grill, dab the marinade off of the meat (it can cause flare-ups from the flames that will char the meat), salt and pepper the meat liberally and grill to your liking. Serve hot!

Enough to marinate roughly 1 and 1/2 pounds meat

No comments: