To use a marinade, whisk all ingredients together in a bowl. Add 1 1/2 pounds protein of your choice (beef tenderloin, pork tenderloin, boneless skinless chicken thighs or breasts, shrimp, salmon, or tofu), cover and refrigerate for 3 to 24 hours. Thread marinated meat with vegetables onto skewers and grill over a very hot grill, turning every 2 minutes, until meat is cooked through, 8 to 10 minutes total.
Middle Eastern Marinade
1/2 cup olive oil
6 cloves garlic, minced
1/4 cup minced parsley or mint
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
Garlic and Herb Marinade
1/2 cup olive oil
6 cloves garlic, minced
1/4 cup chopped fresh herbs: chives, basil, parsley, tarragon, or cilantro
1 teaspoon salt
1/2 teaspoon pepper
Southwestern Marinade
1/2 cup olive oil
6 cloves garlic, minced
1/4 cup minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon turmeric
1 jalapeno chile, seeded and minced
Curry Marinade
1/2 cup olive oil
6 cloves garlic, minced
1/4 cup minced fresh cilantro
1 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
Caribbean Marinade
1/2 cup olive oil
6 cloves garlic, minced
1/4 cup fresh minced parsley
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon pepper
1/4 teaspoon cinnamon
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