What's your preference?

Sue

Angelaid, I think I'll be using a mixture of olive oil, lemon, garlic, and some herbs. I use to use the dried Good Seasons and add my own measures of oil and whatever, but don't use packaged stuff much anymore.

I serve them with greek yogurt sauce (tziziki), pitas, and grilled onions, zucchini, green peppers, and small grilled potatoes.

I think this year I will probably slice up some large potatoes and just grill the large slices.

Tzitziki Yogurt Sauce

16 oz. Pace Greek yogurt (or plain regular yogurt, strained in coffee filter overnight (refrigerated)).
1 Cucumber - peeled and seeded - grated
4 T. Olive oil
2-3 Garlic cloves - minced (pressed through a garlic press)
1 T. White vinegar
Salt/pepper to taste

Mix and chill overnight to meld the flavors)

Sue

I marinate mine in Jessica's lime-chipotle marinade, or Nancy (wizardnm's) Asian Marinade. I know Nancy's recipe said "for chicken" but I use it on beef. I love them both, but they are completely different flavors depending on what you like and are hungry for. Or you could marinate chicken in the lime chipotle and beef in teriyaki....

Lime-Chipotle Sauce
(Jessica at CF)
Food processor:
1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus)
3 tablespoons brown mustard
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup chopped fresh cilantro
Season with salt and pepper
Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups.

Asian Marinade for Chicken Breast
I have never given this recipe out, but now it's time. Let me know what you think. Chicken done in this is flavorful and leftovers make a great salad the next day.
enough for 5 lbs of chicken breasts

1C veg oil
1/4 C sesame oil
3/4 C soy sauce (Kikkomen)
1/3 C minced garlic
4 Tblsp minced ginger
2/3 C minced cilantro
5-6 green onions
1 tsp grd blk pepper

I put the onions, ginger and cilantro in the food processor and pulse till chopped fine.

Combine all and marinate chicken breasts, up to 24 hrs. but at least 1 hr if you can I have also put marinade in a freezer bag with chicken and frozen (good to do with the left over)
Nancy

Annie (who still has beef in the freezer)

Alexa

*********************************************************

Soulvaki Recipe in a Pita or served over favorite Rice.

In my BIL's Restaurant,
We used Pork Tenderloin cubed 1 1/2 inch. or
You can use Fillet Mignon.

Marinate 1 1/2 lbs.of Meat at least 2 hours or overnight.

IN
1/2 cup of EVOO,
2oz.Wine,
4 Garlic Cloves Chopped Small
1 Tablesp. of Onion Powder
a pinch of powdered Red pepper( to taste )
1 teasp.Worchersire
Pinch of Black Pepper
1 teaspoon of Oregano
2 teaspoons Lemon Juice

Put the meat and Ingredients in a Bowl and mix it around with a spoon and cover to marinate.

For the Pita Ingredients:

Chop 3 Garlic Cloves and 1/2 cup Parsley fine.
Chop a med. Onion small
Chop 1/4 cup of Celery ( optional )
Mix all this in a 1/3 cup of EVOO
Salt and pepper to taste
Slice a Tomatoe 1/4 inch

I'm just Guess ta mating the amounts, from when we did it.
Use your own Judgement too.

Barbecue;

Skewer the Meat, alternate with vegatables (optional)
Tomatoes , Onion , Red Bell Peppers.
Place on Barbecue, turning, for about 15 minutes or until the meat is browned.

Before Meat almost done brush the Pita with EVOO and
place in a hot frying pan for about 15 seconds.

Place a piece of Alluminum Foil in the open Palm of your hand, Place the Pita on top.
Place the cooked meat on the Skewer, in the Pita
Fold the Pita around the meat and pull the Skewer out.

Open slightly and Spoon in some of the prepared Pita ingredients and Sliced Tomatoes.

Fold it and Mangi.

This is One traditional way to do Soulvaki.

Lou

Lou

I use tenderloin when making beef or pork kabobs and they always turn out great.

For beef I always use beef tenderloin and an olive oil, garlic and Worcestershire sauce marinade.

For pork a soy sauce, garlic, and olive oil marinade, for chicken a yogurt, lemon and garlic based marinade.

For veggies I use mushrooms and onions for beef, for pork, pineapple and bell pepper, for chicken lemon slices and onions.

Home Cookin Chapter: Recipes From Thibeault's Table

Beef Tenderloin - Kabobs
========================

2 pounds beef tenderloin, cut into
cubes (from 1 inch to 2 inches)
2 - 3 cloves of garlic minced
1 large shallot, chopped
2 tablespoons fresh thyme
chopped/ and/or Rosemary
2 tablespoons fresh parsley
chopped
1 cup red wine
1/2 cup olive oil
salt
Black Pepper - Coarsely Ground

2 Green Peppers cut into squares
2 large white onions- cut into 1/4's

(option: Large Cherry Tomatoes)
. Cut beef tenderloin in to nice size cubes.

Mix together all of the other ingredients and marinate the beef for
about 4 to 6 hours.

Par Boil onions and green peppers for less than one minute. Drain and
cool in icewater.

REmove meat from Marinade and thread onto metal or wooden skewers,
placing a piece of green pepper and onion inbetween each piece of meat.

Grill on high heat. Turn a few times. Tenderloin should be served
rare to medium rare so these do not take long to cook, depending on
your grill.