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4-5
lbs of pork
1/4 cup olive
oil
2/4 cup peanut oil
1/2 cup salad oil
2/3 cup of cider vinegar
1 onion, chopped
3/4 tsp pepper
1 tsp oregano
1/4 tsp thyme
1 tbsp salt
1 tbsp rosemary
1 - 2 oz packet Good Seasons Salad dressing mix
1 tbsp soy sauce
Mix ingredients. Marinate meat.
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3
lbs of lamb, cut into cubes
2 tbsp olive oil
3/4 cup red wine vinegar
1 tbsp chopped garlic
1 tbsp chopped parsley
1 tsp oregano
1/2 tsp fresh mint - cut into
small pieces
Salt & Pepper to taste
MIx meat and ingredients in bowl, and marinate in refrigerator
at least 24 hours before grilling on coals.
Make
extra marinade sauce for basting spiedies while grilling.
For basting spiedies, use a long sprig of fesh mint
leaves to dip in extra sauce to give an added special
flavor. This also keeps the meat from drying out while
grilling.
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3
lbs venison chunks
5 cups corn oil
1 cup lemon juice
1/2 cup Worcestershire sauce
5 cloves
crushed garlic
1 Large onion, cut
Salt
Pepper
Garlic salt
Oregano
Basil
Mint leaves
Quantities
used vary according to amount of meat. Cube venison
meat. Add oil to cover meat, add lemon juice and Worcestershire
sauce. Season generously with remaining spices. Marinate
under refrigeration for three to seven days.
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1
large can tomato juice
1 1/2 cups oil
1 1/2 cups cider vinegar
3 tbsp parsley flakes
1 1/2 tbsp oregano
1/4 tbsp black pepper
3 cups water
4 cloves fresh garlic
10 lbs lamb, pork or beef
Our over meat and marinate.
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8 lb leg of lamb
1 cup blended oil
1 cup wine vinegar
1 cup lemon juice
4 cloves of garlic, chopped
1 tbsp fresh mint, chopped
1 tbsp fresh basil, chopped
2 tsp salt
1/2 tsp pepper
1 bay leaf, broken
Marinate
at least two days.
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| Lamb
Spiedies |
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4-5
lbs lamb, cut up in small chunks
1 cup salad oil (10% olive oil)
1 cup wine vinegar
3 cloves fresh garlic, chopped fine
1 tsp each of salt & pepper
Dash of red pepper and oregano
Fresh basil, mint & parsley, chopped fine
to equal 1 cup
1 fresh lemon, cut up in pieces
Marinate
four days. Toss and turn meat in container each
day.
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1
leg of lanb (remove excess fat and nerves)
4 cloves garlic
Parsley, fresh if available
Basil, fresh if available
Mint leaves, fresh in available
Oregano
Salt
Pepper
Juice of 1/2 lemon
3/4 cup olive oil
1 cup crushed canned tomatos
Cut
meat into bite-size pieces. Place into large bowl, leaving
sufficient space to mix contents with hands. Chop together
garlic, parsley, basil and mint leaves until very fine.
Spread on top of meat in bowl. Add oregano so top of
meat is covered. Add salt and pepper to desired tast
then lemon juice, oil and tomatos.
Mix entire contents with hands. Cover bowl and store
in refrigerator for at least one day.
Place chunks of meat onto skewers so they are close
to each other. Fire should be hot; meat should be cooked
fast and not overcooked or the meat will harden.
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2
packages Good Seasons Salad mix
1/2 cup salad oil
1 teaspoon tenderizer per lb of meat
1/2 tsp garlic salt
2-3 lbs pork
Water flavored with Lambrusco wine or vinegar (enough
to cover meat)
Marinate
meat at least 24 hours. When grease comes to top, scoop
it off with a spoon. Don't stir into mixture.
Baste meat with optional sauce of one can crushed tomatos,
one can green chiles, garlic, cumin and crushed and
snipped fresh coriander.
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1/2
cup olive oil
3/4 cup wine vinegar
1 tsp salt
1 tsp pepper
1/4 cup fresh parsley, chopped
2 cloves fresh garlic, chopped
Put
over cubed meat and leave in refrigerator four to five
days. Mix every day.
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