Lavish your summer herbs on grilled meats and veggies
When firing up the grill, you can dramatically enhance your meat by using fresh herbs. Their flavors hold up surprisingly well, even with a bit of char. Combine them in a marinade, smear them on in a paste or rub, or even use the woody stems of rosemary or sage to make kabobs. It’s best to use herbs with bolder tastes rather than delicate ones like parsley, to ensure the flavor doesn’t go up in smoke.
Herb-Marinated Chicken or Shrimp featured image
2 crushed garlic cloves
1/3 cup chives, chopped
6 leaves fresh lemon verbena, chopped
leaves from 4 sprigs of lemon thyme, chopped
leaves from 4 fresh sprigs of mint, chopped
leaves from 4 fresh sprigs of bee balm (Monarda)
or oregano, chopped
juice from 1 lemon
1/3 cup white wine
½ cup olive oil
4 skinned chicken breasts (halved crossways, if so desired) or 1 pound of shrimp
Salt and pepper may be added after grilling, if desired
Combine marinade ingredients into a large resealable bag. Add chicken or shrimp and marinate for at least one hour, turning a few times. Allow the clinging herb bits to remain on the food when grilling. Serve whole or shred into a pasta dish or salad.
Bold Fresh-Herb Rub For chops and vegetables
1 tablespoon cinnamon or sweet basil
1 tablespoon fresh mint
1 teaspoon fresh rosemary
1 teaspoon fresh garden sage
1 diced shallot clove
1 crushed garlic clove
1 teaspoon paprika
1 tablespoon red wine
1 tablespoon balsamic vinegar
1 tablespoon oil
Finely chop cinnamon, sweet basil, mint, rosemary and sage. Add remaining ingredients in a bowl and let stand at room temperature for at least 15 minutes.
Smear on 1 pound beef steak, pork or lamb chops, and/or cubed root veggies like potatoes, red onion, beets, carrots and parsnips that can be roasted in a pan directly on the grill.