827 mirin recipes

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Peruvian-style beef skewers marinated overnight in jalapeño-spiked vinegar marinade and grilled over mesquite for smoky, spicy, tangy street food at home.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Italian baked chicken marinated in olive oil, lemon juice, garlic, oregano, and white wine. A simple six-ingredient recipe with classic Mediterranean flavors.

German red beet salad marinated in vinegar, caraway seeds, horseradish, and ground cloves. A tangy, earthy side dish that improves as it sits.

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

Thai garlic chicken (kai yang) marinated with crushed garlic, coriander root, cracked peppercorns, and lemon juice. Grilled until crispy-skinned and deeply fragrant.

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.

Beef carpaccio: paper-thin raw filet mignon slices with a lemon-caper-mustard sauce, marinated mushrooms, and shaved Parmesan. The iconic Venetian appetizer.

Pollo con frutta secca: Italian chicken marinated overnight with prunes, dried apricots, green olives, and capers, then baked with brown sugar and Chardonnay.

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

Grilled quartered chicken marinated overnight in Kikkoman roasted garlic teriyaki sauce. A two-ingredient backyard barbecue recipe that delivers serious Asian-inspired flavor.

Skillet BBQ pork chops marinated in Italian dressing, barbecue sauce, and chili powder. Just 4 ingredients and ready in about an hour with minimal hands-on time.

Artichoke and red pepper pizza on a par-baked crust with a roasted garlic-olive oil base, mushrooms, olives, basil, mozzarella, and Parmesan. No red sauce needed.

Lime and dill seafood skewers alternate scallops, shrimp, and halibut with corn, carrots, and purple onion. Marinated in garlic-lime-sesame and finished with dill mustard glaze.

Fish in fiery lemon-coriander sauce: halibut marinated overnight with green chiles, garlic, fresh cilantro, and ground coriander, then grilled and basted with ghee.