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At work and I need a quick shish kebab marinade

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kfinch74 raw
raw

Posts: 6

I am going to pick up some lamb tonight to make shish kebabs, and I forgot to write down a marinade a recipe so I was wondering if there was any suggestions. Also for the lamb is the shoulder or the leg better? I would like to marinade the meat for only about a hour.
Any help will be greatly appreciated.
Kenneth W Finch

Post Mon Jul 12, 2004 3:55 pm
Grand Scale BBQ Deputy
BBQ Deputy

Posts: 4272
Location: York, PA
Here is one I've used of Steve's. Its from his March Newsletter on this site so I can re-post it.
I've used it myself and its quite good.

Garlic-mint wet rub:

3 cloves garlic, rough chopped
2 strips lemon zest (finely chopped)
1 bunch mint, washed, shaken dried and stemmed (about 1 cup leaves)
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon cracked or coarsely ground black peppercorns
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice

Make the wet rub. Place the garlic, lemon zest, mint leaves, salt, and pepper in a food processor and process to finely chop. Add the olive oil and lemon juice and process to a smooth paste.

I can't offer any advise as to which cut to use...sorry!

Good Luck and Enjoy!
Image

Post Mon Jul 12, 2004 4:21 pm
whodat1 rare
rare

Posts: 11
Location: Katy, Tx

I was trying to find some kabob marinades about two weeks ago. I came across the following site that had at least 100+ on it.

http://allrecipes.com/


Posts: 3
can we add garlic paste at the end, to enhance the flavor?

CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5820
Location: Central Alberta, Canada
gregbaker979 wrote:
can we add garlic paste at the end, to enhance the flavor?


I'd suggest using it in place of the chopped garlic, and adding it with the other ingredients so it permeates the marinade.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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