Let your steaks, pork chops, tenderloins, and chicken breasts bathe in these Paleo-approved marinades before grilling or baking.
This is a salmon marinade that I created and I really enjoy. Although the ingredients sound spicy, it actually comes out zesty. I cook my fillets in the marinade on a small George Foreman style grill. I create a "boat" out of tinfoil with an open top, so the top burner is touching the meat. They take about 8-10 minutes to cook using that method.
Lamb marinated with fresh oregano and garlic is grilled over coals and finished with a squeeze of fresh lemon juice. This is the best lamb taste you'll ever experience!
The Boy Scouts motto, "Be Prepared," comes in handy for adults in the kitchen, too. If you're prepared with a decent spice rack, you should be able to throw together this marinade in just a few minutes.
London broil is marinated in red wine with a few Italian spices before it hits your grill. This is a tasty one for feeding a big group!
Lamb cutlets aren't very big, but they pack a lot of flavor. Try them out on the grill with this easy grilled lamb recipe.
Ready for some powerful-tasting pork? These chops get a bath in a wine-based marinade packed with Italian flavors, then goes on the grill for a fast and tasty dinner.
A terrific recipe for summer, this citrus-based marinade gives grilled salmon a fresh taste. He deserves it after all that swimming upstream.
Try this citrus-based marinade for your cookout, it gives grilled orange roughy a fresh summery taste.
Great-tasting grilled swordfish, thanks to an easy marinade you can make between innings of the ballgame.
Easy salmon on the stovetop that cooks quick after a simple marinade. The ideal recipe for fresh salmon fillets.
Pork marinates overnight in red wine and coriander. You can serve it with any type of potato.
Ready for an easy dish on the grill? Once you've soaked pork chops in this simple marinade, you can have them ready in 15 minutes.
This one's for garlic lovers only. Helps if you like Greek flavors, too. Inspired by Austin Nielson's "Greek Marinated Grilled Rib-eyes with a Tangy Tomato, Onion, and Kalamata Olive Relish"