Fajita Marinade III

Name: Fajita Marinade III
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 3
Cuisine: Mexican
Ingredients: 0 teaspoons dried rosemary; 0 teaspoons dried thyme; 1 clove garlic, minced; 1 Tbsp chopped green onion; 237 milliliters lemon juice; 1 Tbsp dried oregano; 355 milliliters vegetable oil

Fajita Marinade III is a gluten free, whole 30, and vegan recipe with 3 servings. One portion of this dish contains about 1g of protein, 11g of fat, and a total of 119 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. Only a few people really liked this marinade. Head to the store and pick up lemon juice, thyme, oregano, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes. This recipe is typical of Mexican cuisine.

Instructions

In a medium bowl, mix together vegetable oil, lemon juice, green onion, rosemary, thyme, oregano and garlic.

Ingredients you will need

Vegetable Oil

Green Onions

Lemon Juice

Rosemary

Oregano

Garlic

Thyme

Equipment you will use

Bowl

Place beef or chicken in the marinade. Cover and marinate in the refrigerator approximately 24 hours before grilling as desired.

Ingredients you will need

Marinade

Whole Chicken

Beef

Equipment

Bowl

Ingredients

Servings:

0teaspoons

dried rosemary 0teaspoons

dried thyme 1clove

garlic, minced 1Tbsp

chopped green onion 237milliliters

lemon juice 1Tbsp

dried oregano 355milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.