Greeks use this marinade to spice up lamb, poultry and seafood, but I also like it on vegetable kebabs. Use red wine when marinating red meats, white wine for poultry and seafood. For a special, if nontraditional, marinade that works with either, try retsina (a resin-flavored Greek wine).
- For the Marinade:
- 4 garlic cloves, minced
- 3 bay leaves
- 1/2 cup extra-virgin olive oil
- 3/4 cup dry white wine or retsina
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped oregano
- 1 teaspoon sea salt
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon freshly ground pepper
- For the Kebabs:
- 1 large red bell pepper, cut into 1-inch dice
- 1 medium sweet onion, cut lengthwise into 4 wedges
- 2 small zucchini, cut into 1/2-inch-thick rounds
- 1 pint cherry tomatoes
- 1 pound boiled small potatoes
MAKE THE MARINADE: Stir all of the ingredients together in a bowl.
ASSEMBLE THE KEBABS: Light a grill. Thread the vegetables onto skewers. Brush generously with the marinade and cook over a medium-hot fire, basting a few times with the additional marinade, until the vegetables are tender and lightly charred, about 4 minutes per side.
Transfer kebabs to plate and serve.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
429 calories; 29g total fat; 0mg cholesterol; 596mg sodium; 34g carbohydrates; 5g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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