| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/4 | c | Dry white wine, non |
| alcoholic works too | ||
| 1/3 | c | Fresh lemon juice |
| 2 | T | Grated lemon zest |
| 1/2 | c | Olive oil |
| 1/4 | c | Chopped fresh mint |
| 3 | T | Chopped shallots |
| 1 | T | Fresh rosemary |
| 1 | t | Dried oregano |
| Kosher salt and fresh ground | ||
| pepper to taste |
INSTRUCTIONS
Combine the wine, lemon juice, and zest in a non reactive bowl. Whisk in the olive oil a little bit at a time. Add the mint, shallots, rosemary, oregano, and salt and pepper. This makes about 2 cups of marinade. Marinate chicken breasts for 2-4 hours. For lamb kebobs, marinate 4-6 hours. submitted by gigimfg@ix.netcom.com <JoAnn> Posted to Kitmailbox by KrisE56749@aol.com on May 1, 1997
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