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Afghan Marinade

Prep Time:

10 min

Cook Time:

30 min or more soak time


4 lbs roast



About the Recipe

We got this recipe from a friend, who got it from a friend, who got it from some refugees fleeing the Soviet occupation of Afghanistan (or so the story went by the time we got it). We're not sure how accurately it was transmitted (is soy sauce a traditional Afghan ingredient?). Regardless of the story's accuracy, this marinade works well for lamb, beef, pork, venison, or any other flavorful red meat. It overpowers chicken, though.


¼ cup olive oil

2 Tbsp soy sauce

1 heaping tsp minced garlic

1 heaping tsp mustard (Grey Poupon)

1 tsp crushed rosemary


Mix all ingredients until well blended. Soak meat in the marinade for at least half an hour; a day or two is better. If the cut of meat is thick, pierce it with a fork. After cooking, it makes a savory gravy (thicken to desired consistency, or use as is).

We find it easiest to measure the olive oil in a small measuring cup and then mix the rest in the same measuring cup.


  • In place of the crushed rosemary, we often use dried rosemary ground to a powder in a mortar.

  • Dry red wine can be substituted for the soy sauce.

  • Dry mustard can be substituted for the Grey Poupon.

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