Instructions / Assembly

D-7
CHICKEN MARINADE:
Combine
1/2 cup Soy Sauce
1/4 cup Olive Oil
1/4 cup Red Wine Vinegar
1 teaspoon Oregano
1/2 teaspoon Sweet Basil
1/2 teaspoon Garlic Powder with Parsley
1/4 teaspoon Pepper
• Pour over chicken pieces in non-metal dish
• Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken while cooking.
MEAT MARINADE: (For steaks, chops, and burgers)
Combine
¼ cup Soy Sauce
2 coarsely chopped Large Onions
2 Garlic Cloves (halved)
• Combine ingredients in an electric blender, cover, and process at high speed 1 minute or until
mixture is very smooth.
• Stir in 1/4 cup bottle gravy coloring (Kitchen Bouquet and Gravy Master) and 2 teaspoons Beau
Monde seasoning (or substitute 1 teaspoon MSG and 1 teaspoon seasoned salt).
• Allow meat to stand in marinade at room temperature for 2 hours or refrigerate up to 24 hours in a
covered dish.
• Bring meat to room temperature before cooking.
SHISH KABOB MARINADE:
Combine
1 cup Soy Sauce
1/2 cup Brown Sugar
1/2 cup White Vinegar
1/2 cup Pineapple Juice
2 teaspoons Salt
1/2 teaspoon Garlic Powder
• Mix ingredients and bring to a boil.
• Marinate beef in mixture a minimum of 4 hours.