4 Marvelous Marinades for Grilling

From backyard BBQ to campsite grill, oven roasting, and air frying, a tasty marinade takes your culinary creations to a whole new level. Here are four easy recipes you can prepare in your Stasher bag or bowl, then plop in whatever foods you're craving, seal the bag, and let it soak up the flavors before cooking.

Ready, set, marinate!

Marinated Rosemary Skewered Shrimp

To make the marinade, you’ll need:

• ¼ cup olive oil
• 1-2 cloves minced garlic (add as much as you can tolerate!)
• 3 tablespoons chopped flat leaf parsley
• A pinch of salt

Additional Ingredients Needed:

• Raw medium shrimp (1 bag)
• Rosemary sprigs

Instructions:

1. Add all of the marinade ingredients to the Stand-Up Mid or 6-Cup bowl, along with raw medium shrimp. Toss to coat shrimp. Marinate in the refrigerator for at least an hour.
2. While you’re waiting, cut rosemary sprigs about 6 inches long. Strip them bare, leaving the leaves on just the top inch.
3. Soak the sprigs in water until the marinade is ready.
4. Remove shrimp from marinade and skewer them on the rosemary sprigs — about 3-4 pieces per sprig.
5. Grill for about 2-3 minutes each side, or until lightly pink on both sides.

Marinated Mushroom, Tomato, and Scallion Skewers

This recipe from Epicurious really has us salivating.

To make the marinade, you’ll need:

• 2 garlic cloves, finely chopped
• ½ cup extra-virgin olive oil
• 3 tablespoons chopped fresh thyme
• Large pinch of crushed red pepper flakes
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Additional Ingredients Needed:

• ¼ cup red wine or Sherry vinegar
• 6 scallions, cut crosswise into 2-inch pieces
• 1 pint cherry tomatoes
• 1 pint cremini, button, or other small mushrooms

Instructions:

1. Whisk marinade ingredients in a 6-Cup bowl. Add the scallions, tomatoes, and mushrooms. Marinate until ready to cook, at least 15 minutes.
2. Skewer the scallions, tomatoes, and mushrooms, reserving leftover marinade.
3. Rotate on the grill until the vegetables are caramelized or charred and mushrooms are tender, about 10-15 minutes.
4. Transfer to plates and season with salt and black pepper. Drizzle with reserved marinade.

Marinated Grilled Eggplant

We love this recipe from Food52!

To make the marinade, you’ll need:

• 2/3 cup olive oil
• 4 cloves garlic, minced or pressed
• 6 tablespoons balsamic vinegar, divided
• 1 teaspoon Thai chilies, minced
• Salt and pepper to taste
• Additional Ingredients Needed:
• 1 eggplant (about 1-2 pounds)
• 1 bunch fresh parsley, chopped

Instructions:

1. Cut eggplant in half and then into ¼-inch half-moons.
2. Sprinkle eggplant with kosher salt and leave in a colander for about 30 minutes to draw out excess moisture, then quickly rinse. Place between two clean towels to dry off.
3. Combine 4 tablespoons of the balsamic vinegar and the rest of the marinade ingredients in the Stand-Up Mega bag or 8-Cup bowl, along with the eggplant. Let stand for 15 minutes.
4. Grill eggplant slices for approximately 2-3 minutes per side. Slices should show grill marks.
5. Remove from the grill and sprinkle with the remaining balsamic vinegar and parsley.

Marinated Seitan Wings

To make the marinade, you’ll need:

• 1 cup pineapple juice
• 3 tablespoons soy sauce

Additional Ingredients Needed:

• Seitan wings (12-20)
• Seasoning Salt

Instructions:

1. Add the pineapple juice and soy sauce to the Half Gallon bag, along with the wings. Toss to coat wings.
2. Marinate for 3-6 hours, turning every so often to re-coat the seitan.
3. Season with your favorite seasoning salt.
4. Place on the grill and cook for about 3-5 minutes per side. Wings should be browned on both sides and cooked through.

Hot tip: These wings can also be cooked in an air fryer! Place them in the air fryer, cook for 6 minutes, then flip and cook for another 6 minutes.

So, which marinade are you running to the kitchen to make first? Tag your favorite marinades and BBQ spreads @stasherbag and we’ll share with the Squad!