International meat marinades for your Fourth of July BBQ

July 4, 12:20 PMExtreme Weight Loss ExaminerMark Rubi

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Photos courtesy of USA.gov

Since America is the melting pot of the world, it is only appropriate on the Fourth of July that we take advantage of the wonderful diversity of cultures which contribute to our own by exploring some international meat marinades for our Independence Day BBQ’s. All these recipes are low in sugar and are healthier alternatives to typical American BBQ sauces.

Chimmichurri Marinade

In Argentina, they love their beef and their BBQ. Here is a great marinade recipe from the folks at Global Gourmet:

• 1/2 cup sherry wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/3 cup chopped flat-leaf parsley, plus 2 tablespoons for garnish
• 2 teaspoons dried oregano
• 6 large garlic cloves, minced
• 3/4 teaspoon dried hot red pepper flakes

You might also think of adding a quarter to a half teaspoon of cumin and salt. Another option is a quarter cup of packed cilantro.
As with all marinades, use a glass or ceramic dish, or a sealable plastic bag large enough to hold the marinade and the meat. Marinate in the refrigerator, turning every ½ hour or so. Global Gourmet recommends 1-3 hours for lamb chops and 2 to 4 hours for steak.

Chimmichurri Sauce

The sauce to set off the flavors of the marinade is made with the following ingredients:

• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 1/3 cup minced fresh parsley
• 1 clove garlic
• 2 minced shallots
• 1 teaspoon minced basil, thyme or oregano, or mixture
• Salt and pepper to taste

Let the sauce set for a minimum of two hours before using.

Australian BBQ Marinade

The Aussies love their BBQ’s, and here is a great marinade from Steaks-Guide.com.

• 1 tablespoon of vegetable oil,
• 2 tablespoons of vinegar,
• 2 tablespoons of your favorite red cooking wine,
• 2 tablespoons of tomato sauce,
• 3 minced garlic cloves,
• 1 teaspoon of mixed dried herbs and pepper to taste.

Hoisin Sauce

This is the sauce for Chinese ribs that many people love. The recipe comes from Epicurean.com.

• 4 Tablespoons Soy sauce
• 2 tablespoons Peanut butter - or black bean paste
• 1 tablespoon Honey - or molasses
• 2 teaspoons white vinegar
• 1/8 teaspoon garlic powder
• 2 teaspoons sesame seed oil
• 20 drops Chinese-style hot sauce
• 1/8 teaspoon black pepper

Whisk together ingredients for several minutes until well combined.

Tandoori Masala Mixture

This is the mixture of spices that make Tandoori Chicken so unique. The recipe comes from Indian Food Forever.com

• 1 tsp Garlic (Lasun) Powder
• 1 tsp ground Ginger (Adrak)
• 1 tsp Cloves (Lavang) Powder
• 1/2 tsp grated Nutmeg (Jaiphal)
• 1 tsp Mace Powder (Javitri)
• 11/2 tblsp Cumin (Jeera) Powder
• 2 tblsp ground Corriander (Dhania)
• 1 tsp Fenugreek (Methi) Powder
• 1 tsp ground Cinnamon (Tuj/Dalchini)
• 1 tsp fresh ground Black Pepper (Kalimirchi)
• 1 tsp ground brown Cardamom (Elaichi) Seeds

To get the traditional red coloring of Tandoori Chicken, add 2 teaspoons of red food coloring. If color does not matter, you can skip it. The spice mix can be stored for up to 8 weeks in an airtight container.

For Tandoori Chicken, remove the skin and trim off all visible fat. Prick the chicken flesh all over and cut slashes in the flesh to let the marinade penetrate. Marinate the chicken pieces for 8 hours (or overnight) in a marinade made of:

• ½ cup plain yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon peeled and grated fresh ginger root
• 3 tablespoons tandoori spice mixture.

Wipe off marinade and brush chicken with vegetable oil before cooking. As always with chicken, make sure it is cooked well.

Have a safe and happy holiday!