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

  • 1/2 cup red wine vinegar, lemon juice, or a combination
  • 1/2 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 (optional)
  • 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried and crumbled rosemary (optional)
  • 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

Directions

  1. Combine in a medium bowl:

    • red wine vinegar, lemon juice, or combination
    • olive oil
    • garlic
    • oregano
    • thyme
    • black pepper
    • red pepper flakes (if using)
    • rosemary (if using)
    • salt
    • lemon zest
    • bay leaves

  2. Mix well to combine all ingredients.

Notes

  • Makes about 3/4 cup
  • For longer marinating times (>4 hours), increase olive oil to 1 cup to reduce acidity
  • Perfect for pork souvlaki, beef souvlaki, lamb chops, or vegetable kebabs