Prep 15 mins
Cook 1 hr
I wanted to develop a marinade that was different than what we had been using. I introduced my DH to Tandoori and he loves it. He also loves Asian and Mexican food, so 'Voila'. We used a skirt steak the first time and when there should have been seconds there were none. He wants to try it on chicken next week. Time is for prep time of marinade and minimum marinade time. Cook times will vary with meat selection.
- 1⁄2 cup oil (olive or canola)
- 1⁄3 cup soy sauce
- 2 tablespoons minced dried onion
- 2 garlic cloves
- 1⁄8 cup lime juice
- 1⁄8 cup lemon juice
- 1⁄4 teaspoon cayenne
- 1⁄4 cup tandoori paste
- 3 tablespoons dark brown sugar (Mexican brown sugar)
- In a food processer or blender, put in oil, soy sauce, onion, garlic, lime and lemon juices, cayenne, tandoori paste, and sugar and puree. In a gallon size zip top bag, put pieces of selected meat and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for at least 1 hour in refrigerator.
- Then grill or broil selected meat to doneness.
Made this for boneless chicken thighs to cook in "Cameron Stovetop Smoker" (great product!!) and used cherry wood chips and a few dried apricots that were REALLY dried. Used sweet(thick)soy sauce, and fresh onion instead of dried and only used 2 T. tandoori paste (more a BBQ dinner than Indian tonight.) I also put in about 2 T. blueberry liqueur (just because it was taking up space in the cupboard.) Next time I'll marinate longer but it was a last minute thing! Basted the chicken and cooked theem in smoker 30 minutes, then basted again and finished in oven for 15 min. Great!