Honey-Balsamic Dressing or Marinade

2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons honey
1 shallot, chopped
3 cloves garlic, chopped
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
kosher salt, black pepper, and red pepper flakes

To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

From Half-Baked Harvest blog

Greek Lemon Chicken Bowls with Sizzled Mint Basil Yogurt Sauce

For chicken:
2 pounds boneless skinless chicken thighs, cut into bite-sized chunks

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons smoked paprika

2 tablespoons chopped fresh oregano

1 small shallot, chopped

2 cloves garlic, minced or grated

Zest and juice of 1 lemon

1 pinch crushed red pepper flakes

Kosher salt and black pepper

For sizzled mint oil:

1/4 cup extra virgin olive oil

1 tablespoon chopped fresh mint

For basil yogurt sauce:

1 cup plain Greek yogurt

1/2 cup fresh basil or parsley, chopped

Juice from 1 lemon

1 jalapeño, halved and seeded

1 teaspoon cumin

Kosher salt

2-3 cups cooked orzo or couscous, for serving

1 roasted red pepper, sliced

8 ounces feta cheese, cubed or crumbled

Sliced avocado, Persian cucumbers, olives, and basil, for serving

Marinate chicken:
In a gallon size zip top bag, combine the chicken, olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt.  Marinate for 15 minutes or up to overnight in the refrigerator.

Make mint oil:

Heat the olive oil in a small skillet over medium heat.  When the oil shimmers, remove from the heat and stir in the mint, it will sizzle up. Then set aside.

Make basil yogurt sauce:

In the bowl of a food processor, combine the yogurt, basil, lemon juice, jalapeño, cumin, and a pinch of salt.  Process until smooth.

Cook chicken:
Set your grill, grill pan or skillet to medium-high heat.  Thread the chicken pieces on bamboo skewers that have been soaked for 30 minutes.  Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.

Alternately, heat oven to 400 degrees F.  Roast the chicken on a baking pan for 20-30 minutes.

To serve:
Spread the yogurt sauce onto plates and drizzle with the mint oil.  Add the orzo, peppers, feta, avocado, cucumbers, olives, and chicken.  Sprinkle on some greens and herbs. Enjoy!

Serves 6.

From Half-Baked Harvest blog, with very minor changes

Beer Marinade

Use with beef, pork, chicken, or salmon.  Marinate large pieces of meat (whole chickens or roasts) overnight, medium-sized pieces (steaks, chops, and chicken pieces) for 4 to 6 hours, and smaller cuts (boneless chicken breasts or thighs, and cubed meat for kebabs) for 2 to 4 hours, covered, in the refrigerator.

2 cups dark beer
1/4 cup honey mustard (or half honey and half Dijon mustard)
1/4 cup canola oil
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1 medium onion, thinly sliced
2 cloves garlic, flattened with the side of a knife
2 slices fresh ginger, each 1/4-inch thick, flattened with the side of a knife
1 tablespoon paprika

Combine beer, mustard, boil, salt, and pepper in a nonreactive mixing bowl and stir or whisk until the salt crystals are dissolved.  Stir in the remaining ingredients.  Transfer to a large jar, cover, and refrigerate.  The marinade will keep for 3 days.

Makes 2 1/2 cups, enough for 2 to 3 pounds of meat.

Adapted from Barbecue Bible by Stephen Raichlen

Tandoori Marinade

2 teaspoons coriander seeds
1 teaspoon peppercorns
1 teaspoon cumin seeds
1 teaspoon mace blades
1/2 teaspoon fennel seeds
4 cardamom pods
2 whole cloves
1 1-inch piece cinnamon stick
1/2 teaspoon saffron threads
1 tablespoon hot water
1 small onion, coarsley chopped
3 cloves garlic, coarsley chopped
6 slices (each 1/4 inch thick) peeled fresh ginger, coarsely chopped
2 jalapeno chilies, preferably red, seeded and coarsley chopped
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
2 cups plain yogurt
2 teaspoons coarse salt
2-4 drops orange food coloring (optional)

Heat a dry skillet over medium heat.  Add the coriander, peppercorns, cumin, mace, fennel, cardamom, cloves, and cinnamon, and toast, shaking the pan until fragrant, 3 minutes.  Transfer the spices to a bowl to cool.  Grind to a fine powder in a spice mill.  

Crumble the saffron threads and place in a small bowl with hot water.  Let the saffron infuse for 10 minutes.

Combine the onion, garlic, ginger, chilies, lemon juice, and oil, in a blender or small food processor and puree to a smooth paste.  You may need to add a tablespoon of water or so to obtain a paste.

Combine the yogurt, spices, onion paste, saffron mixture, salt, and food coloring, if using, in a bowl and stir to mix.  Use right away and transfer to a large jar, cover, and refrigerate.  The marinade will keep for up to 3 days.


Makes 3 cups (enough to marinate 1 cut-up chicken or 2 pounds of lamb or seafood)

From Barbecue Bible by Steven Raichlen