Ah, July. It’s the heart of summer and the ocean breeze off the Newport peninsula is just right. You’d think I’d be sunbathing at the beach, wouldn’t you? But nope. You’d be more likely to find me tending to my grill. Because, in case you didn’t know, I’m a grill enthusiast, but definitely not a fan of the salt mine that’s hidden in most marinades.

So, instead of soaking my kebabs in those sodium-laden sauces, I have crafted my very own low-sodium Honey-Garlic Kebab Marinade. Yes, you heard that right. I’ve got flavor, I’ve got sass, and most importantly, I don’t have a heap of salt lurking in my sauce.

I ditched the usual soy sauce, that notorious agent of sodium crimes, and turned to liquid aminos. The result? All the savory notes, minus the blood-pressure-rising salt content. Throw in some honey, olive oil, garlic, and chili peppers, and voila, we have a marinade that’s a real crowd-pleaser.

Now, this marinade isn’t picky. It’ll happily coat chicken, beef, and just about anything else you dare to skewer (except tofu – never tofu). Vegetables, too, can join in the fun.

I won’t bore you with overly descriptive lingo about the harmony of flavors or the beautiful caramelization. Let’s keep it simple: it’s delicious, it’s low in sodium, and it won’t make your heart race like you just ran a marathon.

So, when you spot me on my patio, sipping a glass of Chardonnay, taking care of my grill – know this: I’m not just grilling, I’m thumbing my nose at the entire salt industry. One tasty, low-sodium meal at a time. Happy grilling, folks.

Honey-Garlic Kebab Marinade

This low-sodium Honey-Garlic Kebab Marinade is the perfect solution for grilling enthusiasts looking to watch their salt intake. Combining the sweetness of honey with the punch of garlic and chili peppers, it relies on liquid aminos for savory, umami flavor without the usual sodium hit. Perfect for chicken, beef, and a variety of vegetables, it brings the sizzle to your summer grilling without sending your blood pressure soaring. Flavorful, health-conscious, and ready to be your new favorite grill companion, this marinade shows that delicious and low-sodium are a match made in culinary heaven.

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Cook Time 5 minutes mins

Course Marinade, Sauces

Cuisine California

Servings 1 cup

Sodium 17 mg

Ingredients

  

1x2x3x

• 1/3 cup of olive oil
• 1/3 cup of honey
• 2-3 small chili peppers finely chopped
• 3 tablespoons of liquid aminos or low-sodium soy sauce
• 5 garlic cloves minced
• Juice of 1 lemon or lime
• 1 teaspoon of freshly ground black pepper
• Optional: 1 tablespoon of fresh herbs such as parsley rosemary, or thyme, finely chopped

Instructions

 

• In a bowl, whisk together the olive oil, honey, liquid aminos, minced garlic, and the juice of the lemon or lime.
• Finely chop the chili peppers and add to the bowl, adjusting the amount to your liking depending on how spicy you want the marinade.
• Add the freshly ground black pepper and the optional herbs, then whisk again until all the ingredients are well combined.
• Use the marinade with your chicken and vegetables, ensuring they are well coated. Let them marinate in the refrigerator for at least 1-2 hours, or even overnight for the best flavor.

Notes

This Honey-Garlic Kebab Marinade recipe makes about 1 cup of marinade. The exact amount can vary slightly based on the size of the garlic cloves and the liquid content of the honey used. This quantity is generally enough to marinate about 1-1.5 pounds of meat or vegetables. Remember that when it comes to marinades, you want your ingredients to be well-coated but not swimming in the sauce.

Nutrition

Calories: 1043kcalCarbohydrates: 107gProtein: 3gFat: 73gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 53gSodium: 17mgPotassium: 436mgFiber: 2gSugar: 98gVitamin A: 869IUVitamin C: 135mgCalcium: 56mgIron: 2mg

Keyword Kebob

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