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Blend all ingredients together. Toss, coating meat completely. Marinate in
refrigerator at least 30 minutes. Pat dry before grilling.
RED WINE VINEGAR
1
⁄
4
cup red wine vinegar
2 TBL vegetable oil
1 TBL Dijon
®
mustard
1 clove minced garlic
1
⁄
2
tsp dried Italian seasoning
1
⁄
8
tsp coarsely ground pepper
SZUECHAUN
1
⁄
4
cup soy sauce
3 TBL lemon juice
1 TBL sesame oil
2 TBL sugar
2 TBL corn starch
CURRY YOGURT
1
⁄
3
cup plain yogurt
2 TBL lemon juice
1 TBL vegetable oil
2 cloves minced garlic
1
⁄
2
tsp curry powder
1
⁄
8
tsp crushed red pepper
SPICY HERB
1
⁄
2
cup vinegar
1
⁄
2
cup vegetable oil
2 TBL lemon juice
1
⁄
2
tsp Tabasco
®
pepper sauce
1
⁄
4
cup chopped onions
1 clove minced garlic
1
⁄
4
tsp salt
1
⁄
4
tsp dried basil leaves
1
⁄
8
tsp dried tarragon leaves
1
⁄
8
tsp dry mustard
MEXICALI
1
⁄
2
cup prepared salsa
2 TBL lime juice
1 TBL vegetable oil
2 TBL chopped cilantro