| 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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