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Old 05-30-2013, 05:20 PM   #5
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Join Date: Jul 2012
Location: Seattle
Posts: 618
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Stats: 220/194/170 5'8" 51yo
WOE: Gentle Low Carb
Start Date: 6/22/2012, 3/30/2015, 9/17/2016, 8/20/2017
OMG- my mouth is watering just thinking about all this deliciousness!

Pocahantas- do you use the brown sugar in your marinade and figure there wont be that much absorbed-- or do you use a sugar sub?

Evas- you just reminded me of the Italian dressing trick- but I use it on SALMON and it is faboo on that too.

Sligh- love all things Moroccan- I just bought a new shaker of blended Moroccan seasonings at Whole Foods that I plan to shake on a lot of stuff this summer.

Has anyone ever heard of Lebanese 7 Spice- it is also delish on grilled meats, but it is not actually a marinade- although you could add it to the Yogurt Chicken marinade above (instead of the Aleppo Pepper) and I bet it would be awesome, too.

Last edited by Gabby1; 05-30-2013 at 05:25 PM..
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