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). Plus: More Grilling Recipes and Tips
How to Make It
Step 1 ASSEMBLE THE KEBABS
Stir all of the ingredients together in a bowl.
Step 2
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.
Suggested Pairing
The herbal flavors of a Washington State Sauvignon Blanc would pair well with the grilled vegetables.