|The finished product how we normally have it -- grilled, on a bed of lettuce & a warm pita.|
1 C Soy Sauce (full sodium works best because it will get diluted with the other liquids that are added)
3-4 Cloves minced garlic OR 2 Tbsp Garlic powder
½ C Brown sugar (packed)
1 tsp Ground ginger
½ C Rice vinegar
1 can 7-Up
Blend well before adding it to meats. For best results, pour over the meat and refrigerate in an air-tight container for at least a day or more before grilling. (I like to go 3-4 days to ensure the meat REALLY gets infused with the flavor.)
Can be used on pork, chicken or beef. I prefer marinating srips of pork with some slight marbling within; if you choose meats that are extremely lean, they will come out tough and chewy. I recently experimented with strips of chuck steak and they were INCREDIBLE.
Strips of beef in the marinade, Day One:
This is what the same meat looks like right out of the fridge, 4 days later:
Grilling on a screen designed for small meats & veggies. Keeps 'em from falling through the grates. :)
...and some grilled onions:
Normally I put the meat & veggies on a pita bread, but saw the flatbread package in the store and decided to try that. MUCH better - it's thinner than a pita, so it doesn't fill you up as easily.
The finished product. (Meat can also be skewered onto wooden sticks for kebabs/yakitori-type grilling. That's how they're usually presented, FIlipino-style.) Yum! :)