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.

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

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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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

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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