Grilling food is a fun and healthy way to enjoy delicious meals with family and friends. The use of marinades helps to enhance the food by adding several layers of bold and unique flavors. Marinades can also act as a tenderizer for meat and poultry resulting in an extremely moist, juicy and succulent dish.

Marinades are very simple to prepare and even easier to clean up, making them absolutely perfect for entertaining. I recommend marinating meat and chicken overnight but fish, shellfish, vegetables and paneer need only 30-45 minutes at the most.

I have chosen some of my favorite marinades and they can be used on almost everything from vegetables to meat, chicken, fish, shellfish and even paneer.


BASIC TIKKA MARINADE: will make enough for 4 servings

Ingredients:

½ cup good quality plain yogurt (you can use the lowfat version)
1 inch piece of ginger, peeled and finely minced
2 cloves of garlic, finely minced
2 tbsp oil (vegetable or canola)
1 tsp garam masala
2 tsps ground cumin powder
1 tsp ground coriander powder
½ tsp red chili powder
½ tsp turmeric
salt & pepper to taste

METHOD:

Mix all the ingredients to combine well and store in the refrigerator.

VARIATION:

You can add the juice of 1 lime and ¼ cup of orange juice to get a fresh citrus flavor to your meal.

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MINT MARINADE: will make enough for 4 servings

Ingredients:

1 cup of fresh mint leaves
1 small onion, roughly chopped
3-4 small green thai chili peppers
1 small green apple, lunchbox size (seeded, cored and cut into large pieces)
2 large garlic cloves, rough chopped
1 inch piece of ginger, peeled and roughly chopped
½ cup of good quality yogurt (you can use the lowfat version)
½ tsp garam masala
1 tsp ground cumin powder
juice of ½ a lime
salt & pepper to taste
2 tbsp oil (vegetable or canola)

Method:

In a blender or food processor, blend together the onion, green apple, thai green chilies, ginger, garlic, oil and the mint leaves into a puree. Transfer to a mixing bowl and add the yogurt, lime juice, garam masala, cumin powder, salt and pepper.

Mix all the ingredients to combine well and store in the refrigerator.

VARIATION:

You can substitute cilantro leaves for the mint leaves or even use a combination of both mint and cilantro leaves.

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CHILI MARINADE: will make enough for 4 servings

Ingredients:

2 shallots, roughly chopped
4-6 fresh small green thai chilies (to taste)
½ tsp black peppercorns
2 large garlic cloves, roughly chopped
1 inch piece of ginger, peeled and roughly chopped
¼ tsp red chili powder (to taste)
1 cup of fresh cilantro leaves
2 tbsp of white vinegar (distilled)
salt & pepper to taste
1 tbsp oil (vegetable or canola)

METHOD:

In a large skillet on medium high, heat the oil. Sauté the shallots, ginger, garlic, chilies and peppercorns for 1-2 minutes until lightly golden in color. Let cool and transfer to a food processor or blender. Puree and then add the cilantro leaves, vinegar, red chili powder, salt and pepper. Blend into a smooth puree and store in the refrigerator.