Sweet and sour marinade for grilling

Ingredients

La Chambre officially declares the barbecue grilling season open: in the garden, at the campsite, on the beach (where allowed!), on the balcony…! It's summer, it's hot, and you don't feel like slaving away over the stove… but you can't resist the call of grilled flavours. That's why we thought of you when we tried out this Marinade for grilling recipe: a little preparation ahead of time for stress-free cooking. Grab your flip-flops, set up the parasol, get the coals going… For the best results, we recommend marinating the meat the night before cooking.

INGREDIENTS

• Meat: chicken drumsticks, pork ribs or chicken breast skewers
• 3 tbsp Velvet Apricot
• 3 tbsp soy sauce
• 3 tbsp olive oil
• 1 garlic clove
• 1 tsp ground ginger or 1 cm fresh ginger
• Pepper

EQUIPMENT

• A mixing bowl
• A pastry brush
• A paring knife
• Skewers

Instructions

METHOD

1. In a mixing bowl, combine the marinade ingredients: the Velvet Apricot, soy sauce, olive oil, garlic clove, ground or finely chopped fresh ginger, and pepper.
2. If needed, cut the meat into chunks large enough to stay on the skewers using a paring knife.
3. Dip the meat chunks into the marinade, or place the whole piece of meat on a plate and brush it with the marinade.
4. Leave the meat to marinate overnight in the fridge so the flavours can fully soak in.
5. Thread the meat chunks onto the skewers. You can alternate with vegetables such as cherry tomatoes, courgette slices or pieces of pepper…
6. Cook the meat on the barbecue (or in the oven).
7. Enjoy the skewers as they are, or paired with chutneys!

Did you enjoy this recipe? Discover all our savoury recipes! With a special mention for our buckwheat galettes.