Three Meats, Three Marinades, All Yummy!

My sister was coming to visit along with her fella (we were expecting her grandson to be with them as well, but he wanted to spend the weekend with his mom instead), and I wanted to make a special dinner to welcome them to my home. It needed to be delicious with easy prep ahead of time–kabobs to the rescue! Now, what meat to use? We decided on beef and chicken, so folks would have choices. Eric came home from the grocery store with some shrimp to add to the mix, as well.

While I COULD have chosen one marinade to use for all of it, I wanted to accent each individually. They all came out absolutely delicious, so of course I want to share them with my friends!

For the beef, I decided on a barbecue sauce type marinade. I started by cheating, using bottled sauce. We had some Sweet Baby Ray’s in the fridge, so I poured about 1/3 cup in the bowl. I added a spoonful of prepared horseradish and about twice as much prepared mustard. I wanted to use dry mustard, but it was hiding somewhere. I slopped in a glug or so of red wine and some molasses, and thinned it with some water. Into a freezer bag with the beef it went, and into the fridge for several hours!

For the chicken, lemon-pepper sounded good. I cut a lemon in half and squeezed the juice into a bowl. I added some honey, a bunch of freshly ground pepper (I always use the multi-colored peppercorns), some freshly ground salt, a good glug of white wine (I had some liebraumilch in the fridge),  a splash of apple cider vinegar and some olive oil. Stir it up real good, toss the squeezed lemon rind in, add the chicken, and marinade for an hour or 2 in the fridge.

The shrimp was my personal favorite. For this, I squeezed the juice from the 1/2 lime I had in the fridge, tossed in the rind, added a minced clove of garlic and a few slices of fresh ginger, a spoonful of turbinado sugar. a splash of tamari, some brown rice vinegar and some sesame oil. Into its freezer bag with a pound of shrimp and, you guessed it, into the fridge for an hour or two.

The meats and various veggies got strung onto soaked bamboo skewers and were grilled. In the meantime, I cooked down the marinades to make dipping sauces. All were served with garlic bread. This, my friends, was a 5-star meal!

***Remember: As with all of my original recipes, measurements are approximate. If you make this stuff, adjust to your own taste.***

Beef Marinade

  • 1/3 cup barbecue sauce
  • 1 teaspoon prepared hoseradish
  • 2 teaspoons prepared mustard or 1 teaspoon dry mustard
  • 1/3 cup red wine
  • 2 tablespoons molasses
  • 1/4 cup water

Chicken Marinade

  • one lemon, juice and rind
  • 1 tablespoon honey
  • 1/2-1 teaspoon freshly ground pepper (I always use the multi-colored peppercorns)
  • 3/4 teaspoon freshly ground Celtic sea salt
  • 1/3 cup white wine (I had some liebraumilch in the fridge)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1/4 cup water

Shrimp Marinade

  • 1/2 lime, juice and rind
  • one clove of garlic, minced
  • 1/2 inch fresh ginger, sliced very thin
  • 1 teaspoon turbinado sugar
  • 1 tablespoon tamari (naturally fermented soy sauce)
  • 2 tablespoons brown rice vinegar
  • 1 tablespoon sesame oil
  • 1/4 cup water

 

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