Wine Marinade for Meat and Poultry
Ready In: 10 mins
Yields: 1 cup
Ingredients
- 1⁄2 cup dry red wine (for beef or lamb) or 1⁄2 cup dry white wine (for poultry or pork)
- 1⁄2 cup olive oil
- 2 cloves garlic, peeled and minced fine
- 1⁄2 teaspoon dried rosemary, crumbled
- 1⁄2 teaspoon dried thyme, crumbled
- 1⁄2 teaspoon dried marjoram, crumbled
- 2 tablespoons minced flat leaf parsley
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 1⁄2-4 lbs meat or 3 1⁄2-4 lbs poultry or 2 lbs boneless chicken, 1 inch cubes for skewering
Directions
- Combine all marinade ingredients in a large, non-reactive mixing bowl or one-gallon food storage bag.
- Add the meat or poultry.
- Turn to coat all sides.
- Cover or seal tightly.
- Marinate in the refrigerator at least six hours or overnight, turning occasionally, before cooking.
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