(courtesy of Ed Ferencik. Should marinate 5 to 8 pounds of meat)
This is an excellent marinade for poultry, lamb, and pork.
½ cup vinegar – wine or balsamic
¼ cup lemon juice
¼ cup water
1 tablespoon fresh oregano
2 tablespoons fresh basil
2 tablespoons fresh mint (substitute rosemary, if desired)
1 tablespoon chopped garlic
½ tablespoon sea salt
½ tablespoon black pepper
½ teaspoon crushed red pepper (optional)
½ cup olive oil
Combine vinegar, lemon juice, water, and spices in mixing bowl. Whisk in olive oil.
If using Impressor Piercing Blades, evenly pierce all surfaces of meat once. (This step ensures optimal results, but marinade is an excellent flavor enhancer, even without benefit of this kitchen tool.)
Place meat in bowl or resealable plastic bag (allows you to marinate more meat than bowl method) and thoroughly cover with marinade. Let stand for 20 to 30 minutes if using Impressor to prepare meat. Without Impressor meat preparation, increase marinade time to 4 hours or over night. Grill or oven roast until meat is done to your liking. Note: Impressor meat preparation will allow meat to cook faster, so check often.