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Mediterranean Herb Marinade

Method: direct grilling
Makes: 1 cup, enough for 2 pounds of meat, poultry, seafood, or vegetables

1 bunch fresh flat-leaf parsley or basil, washed, shaken dry, and stemmed
3 cloves garlic, roughly chopped
1 tablespoon Best of Barbecue Mediterranean Herb Rub
2 strips lemon zest (oil-rich yellow outer rind removed with a vegetable peeler)
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1 to 2 tablespoons white vermouth or dry white wine

Place the parsley, garlic, Best of Barbecue Mediterranean Herb Rub, and lemon zest in a food processor and process until finely chopped. Add the lemon juice and olive oil and puree until smooth. Thin with 1 to 2 tablespoons vermouth to achieve a pourable consistency. Alternatively, puree all the ingredients together in a blender. This marinade goes great with everything … and I mean everything: poultry, seafood, veal, pork, lamb, and vegetables.

To Make a Great Marinade Even Better

Use our Best of Barbecue Marinade Turbocharger to accelerate the marinating process. Place the Turbocharger on top of chicken breasts, steaks, chops, or roasts and push the handle a couple of times. The stainless steel needles will make slender holes, allowing the marinade to penetrate the meat more easily. Then cut meat into cubes for making kebabs.

For more great recipes, check out the whole line of Steven’s barbecue books, published by Workman Publishing and available in our Barbecue Store or wherever books are sold.