Shish Kabob Marinade Recipe
Makes approximately 1 1/4 cups
Calories 0kcal
Equipment
- large bowl or ziploc bag
Ingredients
- 2 tbsp dijon mustard
- 2 tbsp garlic (roughly chopped)
- 1 tbsp chopped fresh rosemary or thyme (or ¾ tsp of dried rosemary or thyme)
- ⅓ cup balsamic vinegar
- ¼ cup lemon juice
- ⅔ cup olive oil
- ½ tsp onion powder
- 1 tsp sea salt
- ½ tsp pepper
Instructions
- Blend ingredients together with a blender or immersion blender and then combine with meat and veggies. Though most methods suggest placing the meat/veggies and marinade in a ziploc bag so that the food marinates evenly, I prefer to avoid plastic when possible. Instead, I place everything in a large bowl and pour the marinade over the top. After giving it a good stir, I place the bowl in the fridge to marinate for 1-4 hours, stirring occasionally.
Nutrition
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg