| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dry white wine (non alcoholic works too) |
| 1/3 |
c |
Fresh lemon juice |
| 2 |
tb |
Grated lemon zest |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Chopped fresh mint |
| 3 |
tb |
Chopped shallots |
| 1 |
tb |
Fresh rosemary |
| 1 |
ts |
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
A Message from our Provider:
“Don’t miss life’s best. Find God.”