Ingredients

The following ingredients have 2 Servings
  • 1 cup extra-virgin olive oil
  • 3/4 cup red wine vinegar
  • Zest of 1 lemon
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 4 cloves garlic, peeled, smashed and roughly chopped
  • 1 bay leaf
  • 1 tablespoon thyme leaves
  • 1 tablespoon oregano leaves
  • 1 tablespoon basil leaves, rolled and chopped into chiffonade
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon red pepper flakes, or to taste

Instruction

  • Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).