Summer Grilling Tips

Summer is the perfect time of year to kick back by the pool and grill out with your friends. But sometimes hotdogs and hamburgers can get a little boring. Don Law, a chef at the award-winning dining halls at the University of Georgia, offers some tasty marinade recipes that are sure to spice up your summer even more!


Chicken
1 lb. boneless chicken breast
MARINADE:
2 tbl. Sesame oil
2 clove garlic - minced
2 tsp. Coriander - ground
2 small hot pepper - minced
½ tbl. fish sauce
1 tsp. sugar

Mix all marinade ingredients together and marinade boneless breast 4-6 hours at room temperature or overnight in the refrigerator, then grill.

Pork
1-2 lb. pork tenderloin or 4 chops
MARINADE:
1/3 cup soy
2 cloves garlic - minced
4 tsp. sugar
2 tsp. cracked pepper
½ tsp. salt

Mix all marinade ingredients together and marinade tenderloin or chops 4-6 hours at room temperature or overnight in the refrigerator, then grill.

Beef
Steak
MARINADE:
¼ cup olive oil - extra virgin
2 tbl. rosemary - chopped finely
Salt & pepper

Mix marinade ingredients together. Brush on steak before grilling.

Lamb
Loin or chops
MARINADE:
6 tbl. extra virgin olive oil
4 tbl. cracked pepper
4 clove garlic - crushed
½ tsp. cumin - ground
½ cup fresh thyme sprigs

Mix ingredients and marinade chops or loin overnight in plastic bag or glass dish. Grill to desired degree of doneness.

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For those of you preferring a non-meat marinade recipe, Cooks.com offers a wide selection of vegetarian and vegan recipes to choose from. Below is a recipe for vegetarian kabobs. Watch out, those non-vegans might try to steal this one!

Vegetarian
2 sm. red potatoes
1 red pepper (seeds and ribs removed)
1 yellow pepper (seeds and ribs removed)
2 sm. zucchini
2 sm. onions, peeled
MARINADE:
2 tbl. grainy mustard
1 tbl. fresh rosemary
2 shallots, peeled and chopped
½ cup white wine vinegar
3 cloves garlic, chopped
¼ tsp. black pepper

Cut vegetables into chunks. Mix marinade ingredients and marinade vegetables 4-6 hours at room temperature. Thread onto skewers and grill approximately 5 minutes, basting with marinade and turning often. Spoon leftover marinade onto kabobs as a sauce.

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