Looking for something to go with last weeks hummus recipe? Try grilling chicken thighs, beef kabobs, or lamb after it has been soaking in this marinade overnite. It makes enough for one to two pounds of meat. For beef, I like to add a tablespoon of meat tenderizer. Cut the beef into kabob size, but do not place on kabobs until ready to grill. For chicken, I like to use boneless skinless chicken thighs and find they do better if not placed on kabobs. This is awesome on lamb chops.
1/2 cup olive oil
1/2 cup lemon juice
2 tbsp minced garlic
1/8 cup dried mint
1 tbsp soy sauce
1 tsp cummin
2 tsp dried rosemary*
1 tsp coriander
1 tsp dried oregano*
1 tsp salt
1 red onion sliced or course chopped
I put the rosemary and oregano in my spice grinder and bump a time or two because I like them a little finer.
Place meat in a gallon ziplock bag. Add the onions and mix well. Add all remaining ingredients in a bowl and stir well. Pour mixture into bag, mix well, seal and place in refrigerator for at least 24 hours.
If using wooden or bamboo skewers soak in water per label instructions before using. As mentioned earlier, if using kabobs, skewer just before cooking time.
Remove meat from marinade. Place on grill over high heat, the hot the better, until meat done to your preference.