Recipes - Italian Dressing / Marinade Herb Mix

Italian Dressing/Marinade

Easy Mediterranean Marinated Kabobs


  • 1 ½ Tbls. Backyard Patch Italian Dressing/Marinade Mix
  • 1/3 cup cider vinegar
  • 1/3 cup olive oil
  • 2 Tbls. lemon juice
  • 1 tsp. oregano
  • 1 tsp. grated lemon peel
  • 2 to 4 chicken breasts cut into 1-inch pieces (or substitute drained firm tofu)
  • 1 green or red bell pepper, cut into 1-inch pieces
  • 1 small onion, cut into wedges
  • 1 handful of cherry or grape tomatoes
  • wooden skewers

Mix together BYP Italian dressing mix with vinegar, olive oil, lemon juice, oregano and lemon peel.  Place in a non-reactive container with a tight fitting lid and enough space to hold cut up chicken.  Place cut up chicken in marinade and marinade in refrigerator for at least one hour or overnight.  Once chicken is marinated, cut up onion, peppers and wash tomatoes, while soaking skewers in water.  Then thread meat/tofu and vegetables, alternating chicken/tofu pieces with each vegetable.   Once skewers are filled grill them until chicken is golden brown and juices run clear.  Serve hot over cooked rice.

Make ahead:  You can also thread the skewers and then cover with marinade and leave overnight.  They will be ready to grill the next day.

Enhanced Italian Dressing

  • 2 small cloves garlic
  • 2 tsp. sugar
  • 2 tsp. dry mustard
  • 1 Tbls. vidalia onion grated
  • 1/8 cup red wine vinegar
  • 1/8 cup balsamic vinegar
  • 2 Tbls lemon juice
  • 1/2 cup olive oil
  • 1/2 cup canola or sunflower oil
  • 1 tsp. celery seeds
  • 1 tsp. parmesan cheese (optional)
  • 1 1/2 Tbls. Backyard Patch Italian Dressing and Marinade

Whisk lemon juice, vinegars and garlic, sugar, mustard in a medium bowl.  Whisk together oils, add to vinegar in a slow steady stream whisking until emulsified.  Blend in herbs, celery seed and Parmesan  cheese.  Keeps up to 1 week in refrigerator

Sensational Shrimp Dip

Beat cream cheese and sour cream in mixer bowl until smooth.  Add onion and addressing mix; mix well.  Stir in shrimp.  Spoon into serving dish.  Chill until serving time.  Serve with crackers.

How it all started

I started growing herbs in 1994. I love the scents, the shades of green, and the scent and texture of the leaves. I love everything about them!

My first herb garden resulted from my need for good tea herbs. To this day, tea is among my favorite creations.

My husband does not use salt or preservatives, as a result all my seasonings and mixes, are all salt free, organic and preservative free.

BYP Herbal Blog

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Commonly asked Questions


Do you use preservatives?

All of our blends are created with no preservatives, flavor enhancers or anti-clumping agents.

We grow our herbs organically, no chemical fertilizers, no pesticides and only organic methods.  The herbs are grown in "hills" placed in rows.  This allows us to walk among the plants but keep a high-quality soil and easy watering methods that makes plants drought resistant.

Are your items salt and gluten-free?

All our herb blends are crafted with no salt and no gluten. Our baking mixes will be clearly marked if they are gluten-free, but all will be low salt. However, since we make all the blends ourselves if you wish no salt in a baking mix (scones, breads, etc.) just ask and we will blend them without salt.

How and where do you ship?

Due to restrictions on plant materials, we only ship to the US or US territories. NO international orders are accepted. All items can be shipped either UPS or USPS depending on weight.

Where do your herbs come from?

We grow almost all of the herbs we use in our blends at our 3/4 acre herb garden. We have been growing herbs since 1994 and created our garden space in 1998 growing our herbs production style in hills and rows.