Garlic and herb marinade

This recipe was provided by Braai Master Jiri Krejcir.

Ingredients:

• 6-8 cloves fresh garlic

• 1 shallot or 1/4 onion

• 2 scallions or a small bunch of chives

• 1 nice bunch parsley (I prefer curly French but flat Italian works fine.)

• 2 tbsp Herbs de Provence

• 1.5 tbsp Salt (Borsari original seasoning salt)

• 1 tsp pepper

• 1 pint canola oil

• (Other fresh herbs can be added — for example: cilantro, basil, oregano, marjoram, chervil, tarragon, thyme, rosemary) —depending on what you are making and what you like.

Directions:

Chop the garlic, onions, shallots and/or scallions – not too rough or fine, sort of medium. Chop the parsley fine. Keep refrigerated.

Mix all the ingredients with the oil and use it to marinate beef, pork, chicken or lamb.

Make sure all sides of the meats are coated and that it is either submerged or covered with plastic wrap to keep air from drying it out. You can marinate in this for a few hours to several days. The flavors are great and the oil that penetrates the meat makes it juicy.

Make sure to wipe off excess oil before you put it on the grill to avoid flare ups.

Click here for Jiri’s Marinated Country Style Pork Ribs recipe, which uses this Garlic and Herb Marinade.