Yes. Yes it is. Many years ago, when my husband and I were newly married, we began attending a young married Bible class at our church. Another couple reached out to us by inviting us to dinner. Shish Kabobs were on the menu with chunks of steak and a variety of vegetables. Delicious and the steak was very tender. My new friend shared the marinade recipe with me and I’ve been using it for the past 31 years! For many years we had it in some form or other for our Saturday night summer farmer’s market meals. Now we generally reserve it for an easy company meal. The nice thing about this recipe is that it’s tasty whether we use it for beef, chicken or pork. Very versatile! Another great thing is that it meets my requirements for healthy ingredients. And it is easy to prepare in advance. In fact, one of the great ways to use a marinade is to place all ingredients in a Ziploc bag, add the meat, and stick it in the freezer. When you are ready to use it, get it out about 24 hours in advance, place the bag in a bowl and allow to thaw in the refrigerator. Grill and serve! Vegetables are also delicious after sitting in the marinade a while. I do try to avoid marinating the meat and vegetables together. Since both are being cooked it may not make a difference but that is what I do.
At some point we figured out how to use the rotisserie attachment that came with our grill. Wow – that changed everything! Even I could grill chicken! We typically put the meat in, place on medium for about 20 minutes and then low for another 10, depending on the thickness. Just set the timer. No hovering, getting smoke inhalation or looking out to see the entire backyard covered in smoke! All grills are different so you may have to play with the timing a bit. For chicken and pork just place them in the rotisserie. For steak shish kabobs with vegetables it might be easier to skewer them before placing in the rotisserie. Maybe you will avoid having pieces of food fall through the slats and onto the coals, creating a small forest like fire! (There is a reason I know this!)
Here’s a quick clean up tip for the rotisserie. Have hot, soapy water ready in the sink. As soon as the meat comes out put it in the water. Waiting until it has cooled will make clean up more difficult.
Now for the recipe – hope you like it!
- 1 T dried onion flakes
- 1/2 cup extra virgin olive oil
- 1/2 cup soy sauce – I use San-J brand
- 1/4 c lemon juice
- 1/4 cup sherry, wine, or bourbon – sometimes I add this, sometimes I don’t
- 2 t dried ginger
- 2 t dried mustard
- 4 cloves garlic, pressed or dried garlic
- salt and pepper to taste
- 1 t dried thyme leaves
- 1 t dried marjoram leaves
- Combine all in a glass bowl or Ziploc bag.
- Add meat (probably about 1 – 2 pounds for that amount of marinade)
- Marinate 2 – 12 hours.
- It could probably be baked in the oven but I’ve not tried that.