Yield: 1 Servings
|¼ cup||Mint leaves, fresh or dry|
|4 eaches||Garlic close, crushed|
|⅓ cup||Peanut oil|
|½ cup||Red wine vinegar|
|2 tablespoons||Soy sauce|
Chop the mint finely. Mix in the remaining ingredients in a large bowl. Place meat in marinade for several hours, turning occasionally.
Drain the meat before placing on the grill.
Source: Mesquite Cookery, By John 'Boog' Powell