|
You will be
hooked on the taste of this marinade from our friends in the South Pacific on Guam. It can
be used for any type of meat. The marriage of this marinade and the grill is a match made
in heaven.
Preparation Time: 2 Hours Serving Size: marinade
for 1 1/2 pounds of meat
- 1 1/2 pounds beef, chicken or pork
- 2 cloves fresh garlic, minced
- 1/4 cup green onions and tops, chopped
- 1 teaspoon salt
- a pinch of sugar
|
- 1/4 teaspoon black pepper
- 1/2 cup white vinegar
- 1/2 cup Kikkoman soy sauce
- 1 lemon, juiced (used prior to cooking, not marinating)
|
| In an air tight bowl large enough to
accommodate your meat, combine garlic, green onions, salt, pepper, sugar,
vinegar and soy sauce. Mix well. Chamorro Marinade from Guam is used for almost all types
of meat. Traditionally, flank steak is sliced into 2 inch wide, 1/4 inch thin
slices, marinated overnight and then thread onto skewers and grilled. Beef
cubes cut into bite size pieces work well too. As for marinating chicken, common sense rules; bone-in pieces will take longer to
marinade than boneless pieces. I find that marinating over night usually produces the best
results. Optionally, 30 minutes prior to grilling, squeeze the juice from one
large lemon into the marinade. If you have a charcoal grill, it will produce
the best flavor. Baste with left
over marinade for the entire cooking time. The amounts given above are only guidelines.
Some find a need for more soy sauce, some for more garlic, or even for more onions.
Experiment. Vegetables such as green peppers, onions and tomatoes do very well with this
marinade. Use the vegetables and beef or chicken cubes to create delicious kabobs. |
[ Previous Recipe ] [ Recipe List ] [ Next Recipe ] |
