Balkan Marinade
About ¾ cup This is a marinade for Pork Souvlaki, but it is also good for grilled chops or cubes of lamb, and vegetable kebabs. If marinating meats longer than 4 hours, make the marinade less acidic by increasing the olive oil to 1 cup.
Ingredients
- ½ cup red wine vinegar, lemon juice, or a combination
- ½ cup olive oil
- 6 garlic cloves, minced
- 2 tablespoons minced fresh oregano or 2 teaspoons dried Greek oregano
- 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme
- 1 tablespoon black pepper
- (1 tablespoon red pepper flakes)
- (1 teaspoon minced fresh rosemary or ½ teaspoon dried and crumbled rosemary)
- 1 teaspoon salt
- Finely grated zest of 2 lemons
- 2 fresh bay leaves, torn in half and bruised, or 1 dried bay leaf, left whole
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ½ cup red wine vinegar, lemon juice, or a combination
- ½ cup olive oil
- 6 garlic cloves, minced
- 2 tablespoons minced fresh oregano or 2 teaspoons dried Greek oregano
- 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme
- 1 tablespoon black pepper
- (1 tablespoon red pepper flakes)
- (1 teaspoon minced fresh rosemary or ½ teaspoon dried and crumbled rosemary)
- 1 teaspoon salt
- Finely grated zest of 2 lemons
- 2 fresh bay leaves, torn in half and bruised, or 1 dried bay leaf, left whole
Let's Cook
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Step 1.
Combine in a medium bowl: ½ cup red wine vinegar, lemon juice, or a combination; ½ cup olive oil; 6 garlic cloves, minced; 2 tablespoons minced fresh oregano or 2 teaspoons dried Greek oregano; 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme; 1 tablespoon black pepper; (1 tablespoon red pepper flakes); (1 teaspoon minced fresh rosemary or ½ teaspoon dried and crumbled rosemary); 1 teaspoon salt; Finely grated zest of 2 lemons; 2 fresh bay leaves, torn in half and bruised, or 1 dried bay leaf, left whole