Mediterranean Marinade

Published July 1, 1993.

Why this recipe works:

We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations… read more

We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations on our basic marinade recipe, along with a guide for the amount and marinating time, determined by the product.

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Makes 1/2 cup

Balsamic and red wine vinegar will color poultry and fish. In place of the lemon juice or vinegar, you may substitute an equal amount of orange juice or white or red wine. To vary or enhance the flavor of this marinade, add any one of the following: 1 tablespoon olive paste; 1 tablespoon minced sun-dried tomatoes packed in oil; or 1 tablespoon tomato paste.

Ingredients

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