Armenian Herb Marinade
photo by Judy from Hawaii
- Ready In:
- 6hrs 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1⁄3 cup cooking oil or 1/3 cup olive oil
- 1⁄2 cup chopped onion
- 1⁄2 cup tomato juice
- 1⁄4 cup lemon juice
- 1⁄4 cup snipped parsley
- 1 teaspoon salt
- 1 teaspoon dried marjoram, crushed
- 1 teaspoon dried thyme, crushed
- 1⁄2 teaspoon pepper
- 1 clove garlic, minced
directions
- Combine all ingredients in a zip lock bag.
- Place lamb, pork, beef, or chicken into bag, press out air& seal.
- Refrigerate 4 to 6 hours to overnight, turning bag occasionally.
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Reviews
-
We make sasliks (term from Eastern Europe). All it is is chunks (2 inch) of pork, chicken or beef, marinated, skewered and grilled. I have been using this recipe for pork. It really is a nice marinade. It is flavorful but not overpowering. I slice the onion into rings. When they are nice and soft I know the meat is ready. I include the rings on the skewer when grilling. Tasty!
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Major mahalos to you, Judy, this is a superb find for me! I love the combination of the tomato juice and the lemon juice, and lots of parsley doesn't hurt either. I used all fresh herbs instead of dried, and also threw in some coriander (cilantro). I used this on chicken breasts and then pan grilled them. Great Somersizing recipe as well. I've already shared this with a friend or two!
Tweaks
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Major mahalos to you, Judy, this is a superb find for me! I love the combination of the tomato juice and the lemon juice, and lots of parsley doesn't hurt either. I used all fresh herbs instead of dried, and also threw in some coriander (cilantro). I used this on chicken breasts and then pan grilled them. Great Somersizing recipe as well. I've already shared this with a friend or two!
RECIPE SUBMITTED BY
Judy from Hawaii
United States