Middle East Meat Marinade

By icReporter

1 ½ cups Olive Oil 4 tablespoons Rose water - found in the liquid seasonings section of your supermarket 1 to 2 tablespoons Steak sauce (HP Sauce) 1 to 2 teaspoons soy sauce 1 teaspoon or more coarsely ground black pepper salt 2 tablespoons Sumac - found in the seasonings section of supermarket 1 to 2 teaspoons garlic powder 1 to 2 teaspoons onion powder (add more to taste) 1 to 2 teaspoons meat tenderizer powder - use more on larger cuts of meat, like roasts 1 to 2 teaspoons cayenne pepper powder 2 teaspoons fresh rosemary - if fresh is unavailable, use 3 teaspoons of dried rosemary 1 to 2 teaspoons oregano Pour the olive oil into a bowl large enough to contain all the meat you want to marinade. You must be able to seal the bowl. Slowly add in each of the ingredients, stirring well with a fork to mix them all together well. When all the ingredients are mixed together well, add in the meat and cover. Hold the lid down tightly and shake the container well to coat the meat with the marinade. Use a circular motion, changing directions every so often, to ensure the meat is completely coated. Let the meat sit to absorb the marinade, the longer the better. Place in fridge after about 1 hour. When you are preparing to cook the meat, take it out of the fridge about 20 to 30 minutes before cooking and let it sit to warm up. Before opening the container, shake the container well to coat the meat once more. When you've placed the meat onto the grill, frying pan, in the oven, etc, pour the last of the marinade over the meat while it cooks. Notes: This marinade helps to keep the meat moist while it cooks, as well as adding flavour to the meat.

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