marinated meat

A simple marinade gives this grilled chicken such great flavor and keeps it tender. An easy meal that all ages love.

Grilled chicken gyros with tzatziki

lemon juice

olive oil

tbsp crushed garlic ((2-3 cloves))

oregano

mint

tsp cumin

paprika

salt

lb boneless skinless chicken thighs (675 grams, or you can use boneless breasts)

cucumber (coarsely grated & squeezed, approx a 3in/7 1/2cm piece)

Greek yogurt (120 milliliters)

garlic (crushed (small))

mint leaves (, finely chopped (optional))

tomato (sliced (2 if smaller))

pitta bread (or 8 mini)

Whisk together the lemon juice, olive oil, garlic, oregano, mint, cumin, paprika, salt and pepper in a medium bowl. Add the pieces of chicken and turn so they are well covered. Cover and put in the fridge for at least 2 hours, but all day or overnight also good.

Before you start cooking, cut the chunk of cucumber in half, remove the seeds in the middle and discard. Coarsely grate the rest of the cucumber then gently squeeze most of the liquid. Put the drained cucumber in a small bowl and add the yogurt, lemon juice, olive oil and garlic (plus mint, if using). Mix together and set aside until needed (chill if any more than around 15-20min).

Warm the grill to a medium heat then put the pieces of chicken on to cook. Turn once or twice and cook until cooked through, a good 3-5min a side depending on thickness.

Once cooked slice up then make up each pitta wrap with a couple slices of tomato, a few slices of chicken and a good spoonful of tzatziki, spread over the chicken.

https://embed.mediavine.com/videos/umj94ik53snabv5txo0p

Chicken gyros (or chicken souvlaki) combine tender, marinated chicken grilled to perfection, with creamy tzatziki and tomato wrapped in pita. It's an easy meal everyone will enjoy.

Bulgogi, a classic Korean grilled beef, is so easy to make and fun to eat with friends and family.  Tender pieces of caramelized beef with crunchy sweet vegetables, this flavorful BBQ meat needs to make an appearance on your summertime dinner soon! You can grill on a barbecue or on a stove-top griddle.

Bulgogi (Korean Grilled Beef)

onion

green onions/scallions

carrot

½ lb thinly sliced beef (chuck

Tbsp sesame oil (roasted)

½ Tbsp toasted white sesame seeds ((for topping))

Korean soy sauce

Tbsp brown sugar ((don’t substitute with honey

garlic ((4 tsp, minced))

½ Asian pear

black pepper

Gather all the ingredients.

To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl.

Grate ½ of an Asian pear.

Add freshly ground black pepper and mix all together.

Cut the onion into thin slices and cut the green onion into 2 inches (5 cm) pieces and then cut in half lengthwise.

Using a peeler, peel some carrot (or slice thinly).  Add the onion, green onions, carrot in the marinade, and mix all together.

Add the meat in the marinade, separating each slice.  Mix all together to coat with the marinade.  I wear plastic gloves so I can mix them thoroughly.

Set aside for at least 30 minutes or best if overnight.

In a large skillet (I use a cast iron grill pan here), heat 1 Tbsp sesame oil over medium-high.

Cook the marinated meat in a single layer until cooked through, about 5 minutes.  Transfer the meat to the plate and sprinkle with sesame seeds.

If you have a single serving cast iron plate, you can use it to keep the meat warm for a longer time.

https://www.youtube.com/watch?v=EBxYqGDSWcQ&t

Bulgogi, a classic Korean grilled beef, is so easy to make and fun to eat with friends and family.  Tender pieces of caramelized beef with crunchy sweet vegetables, this flavorful grilled meat needs to make an appearance on your summertime dinner soon! You can grill on a barbecue or on a stove-top griddle.

PRINT RECIPE ▶ http://bit.ly/BulgogiRecipe

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 50 mins (inc. marinating time)
Serves: 4
 
Ingredients:

½ onion
3 green onions/scallions
4 inch carrot (4" = 10 cm)
1½ lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin) (See Notes)
1 Tbsp sesame oil
½ Tbsp white sesame seeds (roasted/toasted) (for topping)

Bulgogi Marinade:

4 Tbsp Korean soy sauce
2 Tbsp sesame oil
3 Tbsp brown sugar (don't substitute with honey as it burns easily)
8 cloves garlic (8 cloves = 4 tsp)
½ Asian pear (half pear = 4 Tbsp)
Freshly ground black pepper

Instructions with step-by-step pics ▶ http://bit.ly/BulgogiRecipe


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How To Make Bulgogi (Korean Grilled Beef) (Recipe)  プルゴギの作り方 (レシピ)

This beef bulgogi is easy to prepare and quick to cook, with hands-off marinating in between. It's a great dish for meal prep and loved by all the family.

Beef bulgogi

soy sauce (4 tbsp)

tbsp sesame oil

maple syrup

Asian pear (peeled, core removed and grated)

scallions (thinly sliced)

tbsp garlic (minced (approx 3-4 cloves))

lb lean beef (675 grams, eg sirloin tips, tenderloin)

rice

oz cucumber (110 grams,

salt (approx)

oz carrots (110 grams, peeled and

mushrooms

In a medium bowl, mix together the soy sauce, sesame oil, maple syrup, Asian pear, scallions, garlic and ginger if using. Cut the beef into thin slices, trimming any fat as you go. Cut the slices into bite sized pieces if too long then add to the marinade and mix. Leave to marinade a few hours or overnight.

Ahead of time

I'd recommend cooking your sides first as the beef cooks quickly. Set the rice to cook, according to package instructions.

Sprinkle salt over the sliced cucumber and leave to sit for a few minutes. Then gently squeeze out excess water.

Warm a little oil in a medium skillet and add the carrots. Cook for a couple minutes until they are just soft, then remove and set aside. Add the sliced mushroom, adding a little more oil if needed, and cook for a minute or two so they soften. Set aside.

When ready to cook beef, preheat a grill pan to a medium-high heat. Take slices of the beef, shaking off excess marinade, and cook in a single layer in batches on the grill pan, turning as you see the first side is starting to cook then just a minute or two more on the other side. They will cook quickly, so watch closely. As each batch cooks, set aside and keep it warm.

Put together the bowls with some rice, beef and some of each of the vegetables. Top with a pinch of sesame seeds, if desired. This dish is great enjoyed warm but is also good cold.

When ready to cook

The first reaction of roasted chicken gizzards is that it is hard, especially the elderly cannot bite. In fact, this problem can be solved. Only a small piece of tin foil is needed. The grilled chicken gizzards are tender and crispy. .

Tender roasted chicken gizzards

Chicken gizzards

Marinated meat

Some Tin foil

First of all, you must prepare a box of fresh chicken gizzards. It is best to handle the clean one. It is easier to clean at home.

Of course, the clean chicken gizzards must be cleaned repeatedly.

Then, if you have time, it is best to soak in clean water for ten minutes.

Prepare a package of your favorite marinated meat, this is mainly to choose from your own taste.

It&#39;s best to prepare a compact bag, and put the prepared chicken gizzards into it after controlling the water.

Put it in the refrigerator and marinate for one day.

The next day, take out the marinated chicken gizzards and prepare a roasting pan with corners.

Cut the tin foil into small pieces and place the chicken gizzards in the middle.

After everything is wrapped, place them neatly in the baking tray.

Put it in a preheated oven at 200 degrees and bake for about 25 minutes.

After taking it out, leave it for a while before opening it to prevent hot hands.

Gently open the tin foil, you will find that the fat has been roasted, take out the chicken gizzards and put them on a plate.

Wrapped with tin foil is not an absolute seal, and oil will flow out during the baking process. It is best to prepare a non-stick bakeware, which is easy to clean and will not get oil everywhere in the oven.

After serving, it tastes great when you eat it directly, or you can mix it with your favorite sauce, and it tastes great.

The sliced chicken gizzards can be found to be tender inside, with a crispy and fragrant feeling.

A rustic Indian one pot with tender, marinated meat is a perfect dish to make in batches and freeze

Pork & chickpea curry

½ tsp black peppercorn

fennel seed

coriander seed

tsp cumin seed

tsp chilli powder

turmeric

garlic bulbs, peeled,

milliliters red wine vinegar

pork shoulder

vegetable oil

onions

red peppers

can chopped tomato

tsp dark muscovado sugar

chickpeas

chicken stock

Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste.

Put the pork in a bowl. Add the paste and mix with your hands to combine – it’s best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.

Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.

Easy to prepare, this marinated lamb is full of delicious, fresh Mediterranean flavors.

Greek marinated lamb

lamb

red onion

garlic

Pat dry the lamb steak. Roughly grate the onion and finely grate the garlic and mix both with the olive oil, lemon juice, oregano and pepper. Spread the mixture over both sides of the lamb and place all in a box or freezer bag in the fridge for at least an hour but all day/overnight better. Turn over at least once part way through.

When ready to cook, heat the grill or griddle pan, shake off any excess marinade mixture and grill for a few minutes on each side until it reaches your preferred level of doneness (exact times vary depending on the grill heat, thickness and if you prefer slightly underdone, as I'd recommend, or not).

Rare roast topside is the ultimate centrepiece - make it extra special with yeast extract and sweet onion gravy

Roast beef with caramelised onion gravy

tbsp black peppercorn

tbsp English mustard powder

thyme

celery seeds

beef

tbsp plain flour

beef stock cubes

tbsp caramelised onion chutney

yeast extract

Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)

Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.

Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you’re making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.

For the gravy, pour any juices from the roasting tin into a large heatproof jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Top up the juices in the jug with boiling water so you have 750ml liquid in total. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and yeast extract. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in the 750ml juices/water. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.

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Top 7 marinated meat recipes from across the web

The most viewed marinated meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled chicken gyros with tzatziki

Bulgogi (Korean Grilled Beef)

Beef bulgogi

Tender roasted chicken gizzards

Pork & chickpea curry

Greek marinated lamb

Roast beef with caramelised onion g...

The most viewed marinated meat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine