Greek Pork or Chicken Kebabs

Ingredients:

• 3 lbs boneless pork or chicken, diced into 1 1/4-inch cubes (or purchase pork stew meat)
• 1/2 cup olive oil
• 1/3 cup fresh lemon or lime juice
• 2 Tbsp red wine vinegar
• 6 t minced garlic
• 4 tsp dried or fresh oregano
• 1 Tbsp fresh basil (or 1 tsp dried)
• 1 Tbsp fresh thyme (or 1 tsp dried)
• 1 tsp ground coriander
• Salt and freshly ground black pepper
• bamboo skewers 
• Tzatziki sauce (optional)
• Flatbread (optional)
• Greek salad (optional)

Directions:

Soak bamboo skewers in water for 5 minutes to prevent splintering. Combine olive oil, lemon/lime juice, vinegar, garlic, oregano, basil, thyme, coriander, salt & pepper in a gallon ziplock bag. Add pork or chicken and allow to marinate for 30-45 minutes. Heat up grill. Thread pork/chicken onto skewers and grill until no longer pink in the center. Serve with Tzatziki sauce, flatbread, and Greek salad.

Dijon Marinated Salmon

Super easy recipe!

Salmon fillets

Marinade your fillets for 15 minutes in enough of the following:

1 Part Olive Oil
1 Part Dijon Mustard (or stone ground mustard)
1 Part Soy Sauce (Use Gluten-free soy sauce for a gluten-free version.)

Pour it all in a skillet and fry/simmer until fillets are cooked through.

Amazing All-Purpose Marinade

1/2 cup balsamic vinegar
1 cup orange juice
1 cup pineapple juice
1/4 cup olive oil
2 t ground black pepper
1 1/2 T garlic powder
1/4 cup finely chopped green onions
hot pepper sauce to taste
1 T chopped fresh thyme (or 1 t dried thyme)

Combine ingredients. Reserve 1/2 cup of the marinade; refrigerate.  Pierce meat or fish several times with a fork and marinate in a plastic bag for 1-24 hours, turning occasionally. Discard marinade. Grill or broil, brushing with reserved marinade until done.

Worcestershire-Teriyaki Marinade

1/2 cup Worcestershire sauce
1/4 cup rice wine or white vinegar
3 T honey
2 T dry sherry (optional)
2 T canola or vegetable oil
2 T soy sauce (Use gluten-free soy sauce for a gluten-free dish.)
1/4 t ground ginger

Combine all ingredients. Reserve 1/4 cup marinade; refrigerate. In a plastic bag, marinate your favorite steaks in the refrigerator, turning occasionally, 3 to 24 hours. Remove steaks and discard marinade. Grill or broil steaks, brushing with reserved marinade until desired doneness. Makes 1 cup.

Soy & Sesame Marinade

1/4 c lite soy sauce (Use gluten-free soy sauce for a gluten-free dish.)
1 T sesame oil
1 garlic clove, minced
1 t minced ginger
1/4 t minced parsley leaves

Mix ingredients in a small bowl. Marinate beef, chicken or fish 1 hour or overnight OR pour over meat in a crockpot and cook on low 6-8 hours.

Steak Marinade

Steaks (Great with venison!)

1/2 c soy sauce (Use gluten-free soy sauce for a gluten-free dish.)

1/2 c olive oil

2 t lemon pepper seasoning

2 t garlic powder

1 t salt

Marinate for 2-3 hours

Broil or grill

Garlic & Herb Marinade

Steaks

1/2 c Worcestershire sauce (Use Lea & Perrins for a gluten-free variety.)

1/4 c olive oil

1/4 c apple cider vinegar

1/4 c chopped fresh basil or oregano leaves

2 T finely chopped garlic

1/4 t salt

Combine all ingredients.  Reserve 1/4 c; refrigerate.  Marinate steaks in refrigerator, turning occasionally 3-24 hrs.  Remove steaks; discard marinade.  Grill or broil, brushing with reserve marinade.  (Makes one cup of marinade.)

Sweet & Savory Country Marinade

Steaks

1/2 cup Worcestershire sauce (Use Lea & Perrins for a gluten-free variety.)

3 T brown sugar

3 T olive or veg. oil

3 T balsamic or red wine vinegar

1/4 t salt

Combine all ingredients.  Reserve 1/4 c; refrigerate.  With the rest, marinate steaks in refrigerator, turning occasionally 3-24 hours. Remove steaks; discard marinade.  Grill or broil, brushing with reserve marinade.  (This recipe makes one cup of marinade.)

Pulgogi

1/2 c green onion

1/2 c pineapple juice

1/4 c soy sauce (Or gluten-free soy sauce.)

2 T sesame oil

3 T brown sugar

1/2 t garlic

pinch of ground ginger

black pepper to taste

5 lbs beef, sliced into very thin strips, with fat removed

hot, cooked rice

Combine all ingredients and refrigerate overnight.  Fry in a very hot pan (do not cover when cooking.)  Serve with hot, cooked rice.