It’s finally grilling season here at our little cabin! Here’s a great marinade that can be used on all kinds of meat (and fish as well)!
Ingredients for 2 pounds of meat/fish, cut into 2 inch cubes
- 1⁄4 cup Bourbon whiskey
- 1⁄4 cup coconut aminos (or soy) sauce
- 1⁄4 cup Dijon mustard
- 1⁄4 cup fresh squeezed orange juice (liberal low carb/primal), or lime juice (Keto/LCHF)
- 1 small yellow onion, chopped fine
- 2 cloves garlic, chopped fine
- Squirt of Siracha Chile sauce (if desired)
- Combine all ingredients with the meat/fish in a bowl.
- Mix well and refrigerate 1-2 hours.
- Assemble on metal, or pre-soaked wooden skewers with red peppers, purple onions, fresh mushrooms, & cherry tomatoes.*
- Give everything a hearty spray of avocado oil.
- Grill to your desired doneness.
*Grilling hack: Tired of under-cooked onions and overcooked tomatoes? Put each ingredient on its own skewer, and you can control the heat and grilling time so that everything comes out right. Remove meat and veg from skewers prior to serving to a large platter or bowl (I use a large pasta bowl) for a colorful and easy to serve dish!
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Please also note: I am not a doctor or nutritionist. While this Primal, LCHF and ketogenic diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.