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Recipes

Honey-Mustard Marinade

by Intern
written by Intern

A perfect balance of sweet and tangy, this honey-mustard marinade enhances the flavor of meats, poultry, and even roasted vegetables. It creates a caramelized glaze when cooked, making every bite juicy and flavorful.

Origin of Honey-Mustard Marinade

Honey and mustard have been paired in cooking for centuries, with origins tracing back to European cuisine, particularly in France and Germany. The combination became popular as a marinade and sauce in modern American and European grilling traditions.

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What I Love About This Recipe

This marinade is incredibly versatile and easy to make with pantry staples. I love how it adds both depth and brightness to grilled or roasted dishes. It’s perfect for meal prepping, as it tenderizes proteins while infusing them with a bold, slightly sweet flavor.

Also Read : Ploughman’s Sandwich

Honey-Mustard Marinade
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Honey-Mustard Marinade

Recipe by RecipeWikkiCourse: Recipes
Servings

6

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

99

kcal

Ingredients

  • ¼ cup Dijon mustard (or whole-grain mustard for texture)

  • 2 tbsp honey

  • 2 tbsp olive oil

  • 1 tbsp apple cider vinegar or lemon juice

  • 2 cloves garlic, minced

  • 1 tsp soy sauce (optional, for umami depth)

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp paprika (optional, for a smoky touch)

Directions

  • In a small bowl, whisk together Dijon mustard, honey, olive oil, and vinegar or lemon juice.
  • Add minced garlic, soy sauce (if using), salt, pepper, and paprika. Mix well until smooth.
  • Place chicken, pork, fish, or tofu in a resealable bag or a shallow dish.
  • Pour the marinade over, ensuring it coats evenly.
  • Cover and refrigerate for at least 30 minutes (or up to 12 hours for deeper flavor).
  • Grilling: Cook over medium heat, brushing with extra marinade for a caramelized finish.
  • Baking: Roast at 375°F (190°C) until fully cooked, basting halfway through.
  • Pan-Searing: Cook in a skillet over medium heat until golden and cooked through.

Notes

  • Adjusting Sweetness: Add more honey for a sweeter flavor or increase the mustard for extra tang.
  • Storage: Store leftover marinade (not used on raw meat) in an airtight container in the fridge for up to a week.
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Recipes

Garlic Shrimp Kabobs

by Intern
written by Intern

Garlic Shrimp Kabobs are a simple yet flavorful dish featuring juicy shrimp marinated in a garlicky, herby sauce and grilled to perfection. These kabobs make for a great appetizer, side, or main dish, perfect for summer cookouts or quick weeknight meal.

Origin of the Dish

Kabobs (or kebabs) originated in Middle Eastern and Mediterranean cuisines, where skewered meats and seafood are grilled over an open flame. Garlic Shrimp Kabobs take inspiration from this tradition, combining the smoky, charred flavor of grilled shrimp with the bold taste of garlic and herbs.

Why It’s Loved

  • The garlic marinade enhances the natural sweetness of shrimp.
  • Quick to prepare and cook, making it perfect for busy days.
  • Great for grilling, but can also be cooked on a stovetop or oven.
  • Pairs well with salads, rice, or grilled veggies.
Garlic Shrimp Kabobs
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Garlic Shrimp Kabobs

Recipe by RecipeWikki
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

250

kcal

Ingredients

  • 300g shrimp (peeled and deveined, tails on)

  • 2 tbsp olive oil

  • 3 cloves garlic (minced)

  • 1 tbsp lemon juice

  • ½ tsp smoked paprika

  • ½ tsp red pepper flakes (optional)

  • ½ tsp salt

  • ½ tsp black pepper

  • 1 tbsp chopped parsley (for garnish)

  • Wooden or metal skewers

Directions

  • Prepare the Marinade – In a bowl, mix olive oil, garlic, lemon juice, paprika, red pepper flakes, salt, and black pepper.
  • Marinate the Shrimp – Add shrimp to the marinade and toss to coat. Let it sit for 15-30 minutes.
  • Assemble the Kabobs – Thread shrimp onto skewers, leaving a little space between each piece.
  • Grill the Shrimp – Heat a grill or grill pan over medium-high heat. Cook the skewers for 2-3 minutes per side until shrimp turn pink and opaque.
  • Serve – Garnish with fresh parsley and serve with lemon wedges.

Notes

  • For extra flavor, add bell peppers, onions, or cherry tomatoes to the skewers.
  • Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

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