Vegetable Kebabs with Greek Marinade
- SERVINGS: 4
Greeks use this marinade to spice up lamb, poultry and seafood, but Steven Raichlen likes it on vegetable kebabs. Use red wine when marinating red meats, white wine for poultry and seafood. For a special, if untraditional, marinade that works with either, try retsina (a resin-flavored Greek wine).
- 4 garlic cloves, minced
- 3 bay leaves
- 1/2 cup extra-virgin olive oil
- 1/4 cup dry white wine or retsina
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped oregano
- 1 teaspoon sea salt
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon freshly ground pepper
- 1 large red bell pepper, cut into 1-inch dice
- 1 medium sweet onion, cut lengthwise into 4 wedges
- 2 small zucchini, cut into 1/2-inch-thick rounds
- 1 pint cherry tomatoes
- 1 pound boiled small potatoes
- ASSEMBLE THE KEBABS Stir all of the ingredients together in a bowl.
- Light a grill. Thread the vegetables onto skewers. Brush generously with the marinade and cook over a medium-hot fire, basting a few times with the additional marinade, until the vegetables are tender and lightly charred, about 4 minutes per side.
The herbal flavors of a Washington State Sauvignon Blanc would pair well with the grilled vegetables.
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Congratulations to Mei Lin, winner of Top Chef Season 12.