Greek Marinade for Pork or Chicken

Marinating pork makes a big difference when grilling or broiling. What I like about marinating, you can use more affordable cuts of meat to use when cooking for a crowd, or on a budget.

I love using large Ziploc bags for marinating, it gives me a chance to massage the marinade into the meat. It saves on washing too. Also, I always feel that by removing the air from the bag, it could concentrate the flavours to go into the meat. Who knows!

Serves 8 - 10

INGREDIENTS:

4 lbs. cubed pork or chicken

1 ½ c. vegetable oil, olive oil or any of your choice

½ c. lemon juice

1 tbsp. Worcestershire sauce

2 tbsp. dried oregano

1 tbsp. fresh or dried thyme

4 large cloves garlic, minced

1 tsp. red pepper flakes or to taste

2 tsp. black pepper

INSTRUCTIONS:

Measure and place all ingredients in large Ziploc bag or bowl. Add meat and mix well. Marinate the meat for at least 6 hours or a full day.

When ready to use, pat dry and season with my FACS mix or one of your own, salt and pepper will do just fine also. Grill to perfection in a hot iron skillet, on the BBQ or under broil in your oven. It will cook quickly, try not to overcook.

Perfect for brochettes, (ka-bobs) or in souvlaki with homemade tzatziki sauce, lots of lettuce and tomato, served between warm naan bread. Yum!

Tip. Whenever I cut raw meat on my board, I wash the board, sprinkle plenty of salt on the board, let it rest for a bit and wash it off. Salt is a natural sanitizer and does not harm the natural properties of the wood.

Bon Appetit!