Here's an eastern Med style marinade good with all meats. It's also, pretty much, a marinade for spiedies
: I wrote this a long time ago, when I was still catering and used to do a lot of mezze
Aegean Marinade no. 2
(Makes 1 gal, about; enough for about 25 pounds of meat)
2 quarts extra virgin olive oil
1 bottle wine (dry red or white)
1 quart wine vinegar (red or white)
Juice from 1 doz lemons
3 heads of garlic, cloves peeled and crushed
8 large onions, quartered and separated into pieces
1/2 cup sugar
1/2 cup table salt
1/2 cup mild paprika
6 tbs coarsely ground black pepper
1 doz bay leaves, crumbled
1/4 cup dried oregano
1/4 cup finely minced fresh rosemary
Mix all together.
Add the meat and the marinade to plastic bags, get as much air out as possible, seal the bags and refrigerate. Twice a day, remove the the bags from the refrigerator so the oil can reliquify, smush everything around to mix.
Marinate meat for at least thirty six hours, and as long as five days.
Wipe the meat thoroughly before threading onto skewers to prevent flare ups.
Prepare the fire -- and if it's charcoal allow it to mature a little. Grill a variety of all sorts of vegetables (but definitely including eggplant and peppers) while the fire is still at its hottest. Set them aside to rest and soften.
After the fire has settled, grill the meat slowly. Salt the meat lightly while it grills. When the meat has almost cooked, crumble a little bit of oregano over it, and squeeze some lemon. Just before taking the meat off the fire, squeeze some more lemon.
Hope you like,
PS. Let me give some perspective to "I wrote this ..." There's nothing particularly exotic or original about the marinade. It's a straight ahead take on food from all around the Adriatic, Aegean, Mediterranean and Armenian regions. The point is that no copyright or plagiarism issues are raised. If you want to share or repost the recipe please credit it to me, Boar D. Laze. And, if you would be so kind mention my eventually to be completed book "COOK FOOD GOOD: American Cooking and Technique for Beginners and Intermediates
" to whomever you can get to sit still. Feel free to assure them there will be no recipes for marinade by the gallon.