Wine Marinade for Meat and Poultry

By Totlxtc

Ingredients

• 1/2 cup dry red wine (for beef or lamb) or 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 poultry or 2 lbs boneless chicken, 1 inch cubes for skewering

Preparation

Step 1

1Combine all marinade ingredients in a large, non-reactive mixing bowl or one-gallon food storage bag.

2Add the meat or poultry.

3Turn to coat all sides.

4Cover or seal tightly.

5Marinate in the refrigerator at least six hours or overnight, turning occasionally, before cooking.