131 mirin recipes

Lebanese bulgur wheat salad with marinated chicken, fresh herbs, and crisp vegetables. This protein-packed tabbouleh makes a hearty, healthy main dish bursting with lemon, mint, and garlic.

Butterflied leg of lamb marinated 24 hours in lemon, garlic, rosemary and marjoram, then broiled or grilled. Served with roasted potatoes, zucchini, and red peppers.

A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.

Asian-style beef kabobs marinated overnight in soy sauce, ginger, garlic, and sherry, then grilled with fresh pineapple and green pepper. Bold, sweet, and smoky.

Macedoine of fresh fruit marinated in rum and orange juice with oranges, apples, pears, bananas, raspberries, and walnuts. An elegant French fruit dessert.

Beef souvlaki kebabs marinate cubed beef or lamb in lemon, olive oil, garlic, and oregano overnight, then grill on skewers with onions, peppers, mushrooms, and tomatoes. Classic Greek street-food at home.

Fragrant biryani with yogurt-marinated chicken or lamb layered over saffron rice with crispy fried onions and whole spices. Authentic South Asian comfort food from scratch.

Bean and tomato salad tossed with a honey-cider vinaigrette, crisp-tender green beans, cherry tomatoes, and fresh basil. A vegetarian summer side that gets better as it marinates in the fridge.

Bow tie pasta tossed with honey-soy marinated chicken, red bell peppers, and scallions. A quick Asian-inspired weeknight dinner with a sweet, tangy, savory glaze.

Grilled curry chicken rice salad layers yogurt-marinated chicken strips over curried rice with bell pepper, snow peas, raisins, and peanuts. Cool Indian-inspired main for hot weather.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Grilled vegetable kabobs: pre-cooked eggplant, carrots, and potatoes plus raw zucchini, peppers, onions, and mushrooms threaded onto skewers, herb-marinated and grilled low and slow. Vegetarian BBQ win.

Baeckaoffa is an Alsatian casserole of pork, lamb, and beef marinated overnight in Riesling wine, then slow-braised with layered potatoes and onions in a flour-sealed earthenware pot.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

Red wine-marinated venison cubes threaded on skewers with mushrooms, cherry tomatoes, green peppers, and small potatoes, then grilled over medium heat. A hearty wild game kebab that feeds a crowd.

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.