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Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y What follows is a recipe for the marinade used to prepare them for the fire I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest
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This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered into a sauce and then brushed on the meat.
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This is a quick, easy, tasty marinade for beef or chicken. It's also great just served over rice.
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A little bit of everything in this marinade. It tastes great on grilled pork or chicken.
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Fresh ginger and garlic are cooked in vermouth until tender. Soy sauce, oyster sauce, and honey are stirred in and cooked until the flavors have mingled and the sauce thickens. Perfect marinade for vegetables, tofu, chicken, and salmon.
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I use this delicious beef marinade with chuck roast and shish kabobs before grilling.
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A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken.
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This is the best marinade I have ever tasted. It is my mother-in-law's recipe. We love it. Marinate your meat at least four hours. This recipe makes enough for two steaks.
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Soy sauce and garlic seasoned with Asian spices for chicken or beef.
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This easy chicken marinade has a slight Asian twist, with soy sauce, honey, garlic powder, and ginger.
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The citrus and garlic, Caribbean marinade gets a slug of whiskey in this versatile version!
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This steak marinade has only a few ingredients and can be ready to use in 2 minutes.