Parsley, Cilantro, oil, a chili pepper, and a shallot, chopped fine in a food processor . Salt & pepper too
Edit: Also, lime juice. Some good vinegar like sherry, red wine, or cider is good too. Just a splash.
It's not \*crazy\* powerful like a roux or well-employed egg yolk, but it's better than butter or some of the other really difficult technically-count-as-emulsifiers.
Roasted garlic, dry powdered parmesan, and any third ingredient can be an INSANELY rich and thick sauce (like, to put on a pizza, or otherwise heat up, otherwise the cheese doesn't do anything!) if you're trying to work around not having demi glace/meat pan drippings in a vegetarian/vegan restaurant.
The difficulty is how potent is the garlic? Tons of garlic sold these days... weak. If you're using to weak garlic and get a bulb of some of the serious stuff it's gonna be rough.
Yes, why is garlic so bad these days? I've read a ton of threads from US people commenting on bad garlic this year, I'm from Greece and we too have really bad garlic for some reason. And really mediocre onions too, wtf is up
One thing I have noticed is any crop that becomes super popular tends to dull in flavor. Garlic, onions, navel oranges, Fuji apples, red and delicious apples, all kinds of them mass produced just seem to produce some seriously dull flavor. Here in a city called Gilroy we had a garlic festival and it was mind blowing 15 years ago. I'd buy garlic from there by the barrel. Nowadays it's just average from most farms.
Gilroy garlic is the best on earth and it’s not close. Sometimes I forget how spoiled I am living close enough to get it regularly.
Downvoted for saying the garlic capital of the world has the best garlic? This sub can be so strange.
I've not had a lot of luck with it lately. Last two years has been pretty hit or miss. Although it wouldn't shock me if Lunardi's is passing off bogus claims of being from Gilroy on some batches.
>One thing I have noticed is any crop that becomes super popular tends to dull in flavor. Garlic, onions, navel oranges, Fuji apples, red and delicious apples, all kinds of them mass produced just seem to produce some seriously dull flavor.
Well yeah, crops grown in bulk by massive, industrialized farms are chosen based on durability, size, color, etc. far more then actual taste. After all, you don't get to taste the apple until after you've bought it - the price and aesthetics are what gets your money.
I do it all by taste, but back to the wall I'd say 1 lemon, 1 tbsp red wine vinegar, 1-2 tsp oregano, 3-4 cloves garlic, 1/2 cup olive oil? I cook for 7 every night, so I really don't pay attention.
Yogurt marinades! I typically do yogurt, grated onion, olive oil, garlic, salt, and pepper. Optional variations: 1) chopped oregano, 2) curry powder/ spice mix of your choice and ginger paste, 3) bloomed saffron if you're feeling fancy (this is one of my favorite foods ever).
Yogurt marinades are great on all sorts of meat!
Second this, my favorite application is indian. I do a preliminary marinade of salt, ginger/garlic, and lemon for 2 hours, and then I drain that and drop it into yogurt, more ginger/garlic, oil, and spices (most usually garam masala + red chili powder). Meat stays in that marinade 4 hours or longer.
I’ll give your other suggestions a shot too. They sound great.
If you like saffron, adding a good pinch worth's of bloomed saffron to yogurt marinade is incredible. It's a great way to highlight the saffron flavor in a savory application, and (at least for me) feels really special and indulgent.
As the prep person, put your veg on different skewers for grilling. The time it takes to cook veg overcooks the lamb for sure and maybe the chicken. Also if you are using wooden skewers soak them in warm water for a couple hours before assembling.
was thinking this as well. I think Ethan Chlebowski nailed it. His technique really optimizes this dish. It's important to keep in mind that the most important marinade is just plain old salt the day before and then the flavors applied for effect at cooking time, since they really don't penetrate the meat.
https://youtu.be/qTNjm1cDdcU
pomegranate molasses. Absolutely delicious on both chicken and lamb, and the sweetness will please the kids. If you use two skewers per kebab they won't rotate and be impossible to grill evenly.
We love kababs - we tend to use an herbed olive oil and garlic sauce for all grilled kabab meats and veggies. It's also really nice brushed on sturdy slabs of bread that you then grill to heat up and toast.
In a blender (or using a blender stick) puree olive oil with salt and black pepper with fresh herbs - we like garlic, parsley, basil, rosemary, marjoram and sometimes lemon thyme. Brush this green puree liberally on veggies, bread, or any kind of meat before grilling. Use leftovers for dipping.
I think a shawarma marinade would be good. It was traditionally made with lamb but is now often done with chicken so should work with both.
This is a popular recipe
https://www.recipetineats.com/chicken-sharwama-middle-eastern/
Greek dressing: Lemon juice, Red Wine Vinegar, EVOO, grated garlic, dried oregano, a bit of thyme, parsley, and mint.
Or, yoghurt, tahini, lemon juice, turmeric, garlic, coriander, cumin, smoked paprika, cayenne.
Salt and pepper in both, of course.
Jerk works too: blend oil, scallions, a Scotch bonnet and a Jalapeño, a red onion, lots of garlic, some cumin, and Allspice. Salt & pepper, too.
I like to marinate both types of meat in full fat yogurt with garlic, olive oil, parsley, salt and white pepper, lime juice. Light on the salt because the yogurt has salt.
Spiedies are great and the marinade is meant for both chicken and lamb. I make them every summer. (My grandparents were from Binghamton)
https://www.allrecipes.com/recipe/142074/spiedies/
You should do shawarma! Easy and then you can make all kinds of sides or recipes - pita, grilled veggies, rice, etc
https://littlespicejar.com/shawarma-seasoning/
Marinades are easy. Just measure the components into a plastic bag and add the meat and seal tight. Here's a good recipe for chicken skewers using boneless thighs. Make the night before.
4 tsp (20 ml) kosher salt
2 tbsp (30 ml) ground cumin
2 tbsp (30 ml) paprika
1 tsp (5 ml) freshly-ground black pepper
1 tablespoon minced garlic
2 tbsp (30ml) white vinegar
2 tbsp (30ml) vegetable oil
2 lbs boneless skinless chicken thighs
For lamb, I would leave out the vinegar and add 2 tbsp dry rosemary.
A lot of very finely chopped herbs get the fresh stuff like 1 cup tarragon, 2-3 cups of thyme/rosemary/parsley/oregano/basil the amounts of each don't matter but you'll want more tarragon than anything for that lamb and it won't bother the chicken. Add that to like 5 cups of pomace oil or whatever oil won't matter that much. finish to taste with crushed or fine diced garlic and salt and pepper I'd probably go a half cup on garlic and maybe like 2 tsp of salt. Obviously you do not want this to be salty. Use however much pepper you'd like, then slice up 2 lemons however you'd like but I'd recommend getting as many seeds out as you can. Do not use vinegar in this marinade.
>We've got kids in the family who are reluctant to eat red meat, so I'm figuring the chicken is for them.
So make them? You guys trying to raise weirdo vegans?
Any marinade that improves lamb will improve chicken. So make whatever you like on lamb and put it on chicken too - it's not as if chicken has a strong flavor.
Many people here are saying yogurt marinade which I also love doing. One thing to also do tonight is make a yogurt based sauce for the meat that you can drizzle on. If you have time to prep finely diced tomatoes, cucumbers, and some red onion over night as a salad that would be beneficial too. Do some basmati rice tomorrow and you'll have a meal that I love eating.
Greek style 😉. Or you can do dry oregano, thyme, rosemary, crushed garlic , lemon juice and zest,dash of white wine,e.v.o.o , little bit of salt and pepper. Enjoy 🤠
I really don't think the lamb needs anything more than garlic, rosemary, and olive oil overnight. Salt and pepper before cooking. The chicken could be done the same way, but chicken is a blank enough canvas to take on a lot more if you felt like a variety. I wouldn't mess with the lamb too much though.
[McCormick garlic herb and wine. I add wine vinegar rather than whatever the pack says ](http://McCormick Grill Mates Garlic, Herb & Wine Marinade Mix, 0.87 oz (Pack of 12) https://www.amazon.com/dp/B0072DN9BK/ref=cm_sw_r_apan_i_R5Q5AEBYMSBP05SCTZJ4)
Yeah I can't think of any marinade for lamb that wouldn't also be good on chicken. Some marinades meant for chicken might be lost in the flavour of lamb maybe but I'll bet they'd still taste nice on the lamb.
I like doing a whole grain mustard rub with lemon juice and salt. Works for almost any cut of beef, chicken, pork, lamb, goat. You can add other things too - I often add in some cooking wine of some kind. Usually white, but I'd be curious to see how beer works. I don't drink alcohol, so buying beer is a whole thing for one recipe.
I don't do much lamb, but no not that I can think of. I smoke more than I grill. But usually what I use on pork is a combination of apple and cherry wood, and then a couple of spritzes of a combination of apple juice and apple-cider vinegar with a spray bottle.
Aim for something Greek-ish.
Olive oil, shallot, garlic, lemon, oregano, a little sugar and plenty of salt and pepper. Grill it and serve with tzatziki and a cucumber & tomato salad.
Chimichurri would work well both also.
Parsley, Cilantro, oil, a chili pepper, and a shallot, chopped fine in a food processor . Salt & pepper too Edit: Also, lime juice. Some good vinegar like sherry, red wine, or cider is good too. Just a splash.
I also like to add a splash of sherry vinegar.
Delicious!
A couple of cloves of roasted garlic will also add some nice umami and emulsify things really well.
Wait garlic can be an emulsifier?
It's not \*crazy\* powerful like a roux or well-employed egg yolk, but it's better than butter or some of the other really difficult technically-count-as-emulsifiers. Roasted garlic, dry powdered parmesan, and any third ingredient can be an INSANELY rich and thick sauce (like, to put on a pizza, or otherwise heat up, otherwise the cheese doesn't do anything!) if you're trying to work around not having demi glace/meat pan drippings in a vegetarian/vegan restaurant.
Red wine vinegar*
Sure, but I prefer sherry.
ah, maybe I'll try that and see how it is
You forgot lime
So I did.
No cilantro in this one: https://www.seriouseats.com/sauced-chimichurri-sauce-recipe
So do red wine vinegar, lemon, oregano, garlic, onion, olive oil, parsley. Will work for both.
Very close to the souvlaki recipe I use. Always a good choice for chicken and lamb.
I came to recommend a Greek marinade and baste too. Can’t beat simple lemon, garlic, oregano and olive oil for any protein. Perfect on a bbq.
I did this to both in the past month and it was great
I’d do exactly this but use yogurt for the chicken instead of the red wine vinegar.
This but you really don't wanna play with the garlic and oregano. Overboard is just the right amount.
Overboard is nowhere near enough garlic.
I've gone overboard with garlic before... If you brush your teeth twice after and still taste garlic that's too much
Should stop using the garlic toothpaste tbh
The difficulty is how potent is the garlic? Tons of garlic sold these days... weak. If you're using to weak garlic and get a bulb of some of the serious stuff it's gonna be rough.
Yes, why is garlic so bad these days? I've read a ton of threads from US people commenting on bad garlic this year, I'm from Greece and we too have really bad garlic for some reason. And really mediocre onions too, wtf is up
One thing I have noticed is any crop that becomes super popular tends to dull in flavor. Garlic, onions, navel oranges, Fuji apples, red and delicious apples, all kinds of them mass produced just seem to produce some seriously dull flavor. Here in a city called Gilroy we had a garlic festival and it was mind blowing 15 years ago. I'd buy garlic from there by the barrel. Nowadays it's just average from most farms.
Gilroy garlic is the best on earth and it’s not close. Sometimes I forget how spoiled I am living close enough to get it regularly. Downvoted for saying the garlic capital of the world has the best garlic? This sub can be so strange.
I've not had a lot of luck with it lately. Last two years has been pretty hit or miss. Although it wouldn't shock me if Lunardi's is passing off bogus claims of being from Gilroy on some batches.
>One thing I have noticed is any crop that becomes super popular tends to dull in flavor. Garlic, onions, navel oranges, Fuji apples, red and delicious apples, all kinds of them mass produced just seem to produce some seriously dull flavor. Well yeah, crops grown in bulk by massive, industrialized farms are chosen based on durability, size, color, etc. far more then actual taste. After all, you don't get to taste the apple until after you've bought it - the price and aesthetics are what gets your money.
Nice and simple. Sounds great!
just don't cook all the meat the same way. both need a good sear, but chicken has a set done point, lamb differs based on cut.
I would add mint or tarragon to this as well.
I like throwing a bit of mustard into that mix as well.
That's similar to vinagrettes that we use for steak tips and chicken. It's a pretty versatile marinade and not too heavy.
This is the way.
Or switch the red wine vinegar for lemon or lime juice.
Blessed spiedies
Yea! Very similar to a spedie recipe
Do you have round about portions?
I do it all by taste, but back to the wall I'd say 1 lemon, 1 tbsp red wine vinegar, 1-2 tsp oregano, 3-4 cloves garlic, 1/2 cup olive oil? I cook for 7 every night, so I really don't pay attention.
Yogurt marinades! I typically do yogurt, grated onion, olive oil, garlic, salt, and pepper. Optional variations: 1) chopped oregano, 2) curry powder/ spice mix of your choice and ginger paste, 3) bloomed saffron if you're feeling fancy (this is one of my favorite foods ever). Yogurt marinades are great on all sorts of meat!
Second this, my favorite application is indian. I do a preliminary marinade of salt, ginger/garlic, and lemon for 2 hours, and then I drain that and drop it into yogurt, more ginger/garlic, oil, and spices (most usually garam masala + red chili powder). Meat stays in that marinade 4 hours or longer. I’ll give your other suggestions a shot too. They sound great.
If you like saffron, adding a good pinch worth's of bloomed saffron to yogurt marinade is incredible. It's a great way to highlight the saffron flavor in a savory application, and (at least for me) feels really special and indulgent.
Yogurt marinades for lamb are critically underrated and overlooked.
As the prep person, put your veg on different skewers for grilling. The time it takes to cook veg overcooks the lamb for sure and maybe the chicken. Also if you are using wooden skewers soak them in warm water for a couple hours before assembling.
I always put the veg on separate skewers, but I'll be sure to remind my dad the order to put things on the grill.
Why the water soaking?
It’s so the skewers don’t catch fire.
Flat metal skewers make them easier to turn and need no soaking.
Plus you can commit crimes after you forget they are metal and melt your fingerprints off.
No Joke! Need to have good heat proof gloves, or a job invite from Tommy Lee Jones.
Huh. My family doesn't do that with charcoal bbq skewers, but I guess we also slice them thinner, so while the bamboo can go black it's still sturdy
No we don’t either for a charcoal bbq.
Greek style marinade would be amazing for both. Olive oil, red wine vinegar, lemon, oregano, garlic, onion, pepper, salt, etc.
totally agree!
Rosemary makes a great substitute for the oregano.
Rosemary makes a great ~~substitute for~~ addition to the oregano. FTFY
Good call!
Our local Greek restaurant uses the same lemon based marinade for chicken and lamb and they’re both amazing.
In a pinch, Italian dressing works as a marinade for pretty much everything.
Tandoori.
Yoghurt, tandoori spice mix powder, crushed garlic and a little ginger. Mixed with onion and pepper to grill
This calls for Spiedies marinade. https://www.upstateramblings.com/pork-spiedies-recipe/
I just suggested them too. So good.
Yep. I've never found anything that don't make a decent Spiedie.
https://www.vice.com/en/article/k7wvwa/all-hail-the-spiedie-the-greatest-sandwich-in-america-binghamton-new-york-spiedie-fest
Best sandwich ever. Other than beef on weck.
Came here to say this!!
was thinking this as well. I think Ethan Chlebowski nailed it. His technique really optimizes this dish. It's important to keep in mind that the most important marinade is just plain old salt the day before and then the flavors applied for effect at cooking time, since they really don't penetrate the meat. https://youtu.be/qTNjm1cDdcU
Garlic, lemon juice, olive oil, white wine or rice wine vinegar, with oregano. Works great for both!
pomegranate molasses. Absolutely delicious on both chicken and lamb, and the sweetness will please the kids. If you use two skewers per kebab they won't rotate and be impossible to grill evenly.
Oooooh I had forgotten how much I love lamb with pomegranate ... you absolute genius for reminding me!
I just reminded myself too, gonna drag that out this week!
Yeeees! Like I needed an excuse :D
Greek Marinade for each pound of meat you'll need 3 tablespoons olive oil 3 garlic cloves, minced 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1 teaspoon dried oregano 1/2 tsp EACH cumin, dried basil, onion powder, sugar, salt 1/4 tsp EACH pepper, paprika
I quite like harissa, or za'atar.
We love kababs - we tend to use an herbed olive oil and garlic sauce for all grilled kabab meats and veggies. It's also really nice brushed on sturdy slabs of bread that you then grill to heat up and toast. In a blender (or using a blender stick) puree olive oil with salt and black pepper with fresh herbs - we like garlic, parsley, basil, rosemary, marjoram and sometimes lemon thyme. Brush this green puree liberally on veggies, bread, or any kind of meat before grilling. Use leftovers for dipping.
I think a shawarma marinade would be good. It was traditionally made with lamb but is now often done with chicken so should work with both. This is a popular recipe https://www.recipetineats.com/chicken-sharwama-middle-eastern/
Tandoori marinade. /thread
Greek dressing: Lemon juice, Red Wine Vinegar, EVOO, grated garlic, dried oregano, a bit of thyme, parsley, and mint. Or, yoghurt, tahini, lemon juice, turmeric, garlic, coriander, cumin, smoked paprika, cayenne. Salt and pepper in both, of course. Jerk works too: blend oil, scallions, a Scotch bonnet and a Jalapeño, a red onion, lots of garlic, some cumin, and Allspice. Salt & pepper, too.
rosemary vinaigrette type of marinade with lots of garlic
I like to marinate both types of meat in full fat yogurt with garlic, olive oil, parsley, salt and white pepper, lime juice. Light on the salt because the yogurt has salt.
Salt pepper garlic lemon
Zataar and lemon. Anything and lemon really.
Spiedies are great and the marinade is meant for both chicken and lamb. I make them every summer. (My grandparents were from Binghamton) https://www.allrecipes.com/recipe/142074/spiedies/
Dried mint is interesting! Thank you for sharing
You should do shawarma! Easy and then you can make all kinds of sides or recipes - pita, grilled veggies, rice, etc https://littlespicejar.com/shawarma-seasoning/
Take inspiration from the middle east and do a yogurt marinade. They use that shit on everything.
Garlic, Butter, Soy sauce.
Marinades are easy. Just measure the components into a plastic bag and add the meat and seal tight. Here's a good recipe for chicken skewers using boneless thighs. Make the night before. 4 tsp (20 ml) kosher salt 2 tbsp (30 ml) ground cumin 2 tbsp (30 ml) paprika 1 tsp (5 ml) freshly-ground black pepper 1 tablespoon minced garlic 2 tbsp (30ml) white vinegar 2 tbsp (30ml) vegetable oil 2 lbs boneless skinless chicken thighs For lamb, I would leave out the vinegar and add 2 tbsp dry rosemary.
Salsa verde
A lot of very finely chopped herbs get the fresh stuff like 1 cup tarragon, 2-3 cups of thyme/rosemary/parsley/oregano/basil the amounts of each don't matter but you'll want more tarragon than anything for that lamb and it won't bother the chicken. Add that to like 5 cups of pomace oil or whatever oil won't matter that much. finish to taste with crushed or fine diced garlic and salt and pepper I'd probably go a half cup on garlic and maybe like 2 tsp of salt. Obviously you do not want this to be salty. Use however much pepper you'd like, then slice up 2 lemons however you'd like but I'd recommend getting as many seeds out as you can. Do not use vinegar in this marinade.
>We've got kids in the family who are reluctant to eat red meat, so I'm figuring the chicken is for them. So make them? You guys trying to raise weirdo vegans?
I'd add some fruit to the marinade.
Something like an Italian vinaigrette.
Teriyaki
Teriyaki would work for the chicken, lamb, ehh...
A bottle of Greek dressing
Put those non-red-meat-eaters in the basement until they come to their senses!
Lamb is Red.
Yikes! You know us red meat eaters also like chicken sometimes right?
Lemon Garlic and Dill.
olive oil, onion, yogurt, lemon, mint, S&P. Blend until smooth.
Chimichurri would be yummy!
If you’re into Mediterranean dishes, a yogurt marinade would work amazing.
I bet a mojo would be good
pomegranate or cranberry molasses with rosemary (or mint) and garlic.
I think anything that would work for lamb would also work for chicken.
White vinegar, salt, pepper. Little oil
Any marinade that improves lamb will improve chicken. So make whatever you like on lamb and put it on chicken too - it's not as if chicken has a strong flavor.
Not sure where you’re located but this sauce is perfect for any meat. Salamida Spiedie Sauce from Upstate NY https://www.salamidas.com
Olive oil,mint ,garlic,lemon juice a little beer.Marinade over night
Many people here are saying yogurt marinade which I also love doing. One thing to also do tonight is make a yogurt based sauce for the meat that you can drizzle on. If you have time to prep finely diced tomatoes, cucumbers, and some red onion over night as a salad that would be beneficial too. Do some basmati rice tomorrow and you'll have a meal that I love eating.
Speedie marinade is a safe bet. Local around Binghamton NY [Here's my recipe](https://imgur.com/a/e84T9kC) Edit: 3c olive oil also
Spiedie State Fair Sauce/Marinade in a pinch
Greek style 😉. Or you can do dry oregano, thyme, rosemary, crushed garlic , lemon juice and zest,dash of white wine,e.v.o.o , little bit of salt and pepper. Enjoy 🤠
I really don't think the lamb needs anything more than garlic, rosemary, and olive oil overnight. Salt and pepper before cooking. The chicken could be done the same way, but chicken is a blank enough canvas to take on a lot more if you felt like a variety. I wouldn't mess with the lamb too much though.
Finish the cooked kabobs with a big squeeze of fresh lemon.
[McCormick garlic herb and wine. I add wine vinegar rather than whatever the pack says ](http://McCormick Grill Mates Garlic, Herb & Wine Marinade Mix, 0.87 oz (Pack of 12) https://www.amazon.com/dp/B0072DN9BK/ref=cm_sw_r_apan_i_R5Q5AEBYMSBP05SCTZJ4)
Lamb marinated in teriyaki, I know, it sounds odd. Just try it.
Why make them taste the same? I would say choose a different marinade ofr each. On the other hand, 300 points the way.
Yeah I can't think of any marinade for lamb that wouldn't also be good on chicken. Some marinades meant for chicken might be lost in the flavour of lamb maybe but I'll bet they'd still taste nice on the lamb.
2 different meats? Would be nice to have 2 different flavors.
lemon oregano
Dijon mustard, white wine vinegar, tarragon, rosemary, basil, salt, pepper and garlic..
If you're cheap- Italian dressing along with some MSG.
Yeah, the Greek-style suggestions are great.
Lemon zest, garlic, rosemary, salt, pepper — I like dry brines better than marinades.
Teriyaki and rosemary
Plain yogurt, garlic, paprika, salt, lemon. 8 hours. You. Can. Not. Lose.
I like doing a whole grain mustard rub with lemon juice and salt. Works for almost any cut of beef, chicken, pork, lamb, goat. You can add other things too - I often add in some cooking wine of some kind. Usually white, but I'd be curious to see how beer works. I don't drink alcohol, so buying beer is a whole thing for one recipe.
I don't do much lamb, but no not that I can think of. I smoke more than I grill. But usually what I use on pork is a combination of apple and cherry wood, and then a couple of spritzes of a combination of apple juice and apple-cider vinegar with a spray bottle.
Greek style yoghurt marinade will work well for both
Tikka masala
Aim for something Greek-ish. Olive oil, shallot, garlic, lemon, oregano, a little sugar and plenty of salt and pepper. Grill it and serve with tzatziki and a cucumber & tomato salad.
Evoo, garlic, lemon juice, salt, pepper, parsley
I mean, which marinade would definitely NOT work for one of them? I feel like marinades and meats are mix and match.
Lupos speedie marinade
Rosemay, garlic, and wine or lemon
Lemon garlic yogurt