Marinating with Wine

Wine can be used in cooking as a marinade. The wine is combined with herbs, spices, and other flavorings and poured over raw meat or poultry. By allowing the meat to marinate for hours, and up to overnight, it becomes nicely infused with flavor and even somewhat tenderized by the wine. Once marinated, the meat can be cooked in whichever way you prefer and is often cooked right in the marinade itself.

NOTE – Marinade that has been used either needs to be heated or pitched. Do not put it on the table for additional basting as the bacteria from the raw meat remains in the marinade. This is especially true with chicken.

Red Wine Marinade

The red wine in this recipe delicately flavors food without overpowering. As the aroma of wine mixes with lemon and thyme you'll smell what elegant simplicity is all about. This marinade does an excellent job on vegetables as well as beef or lamb and is well-suited for shish kabobs. Skewered chunks of meat contribute wonderful juices to the fires, producing a curling smoke which embraces the tomatoes, onions and peppers

1 cup dry red wine
1/4 cup oil
Juice from one lemon
2 garlic cloves, minced
2 tsp. Dry powdered thyme
1-1/2 tsp. salt
1 tsp. fresh pepper.

Combine the wine, oil, lemon, garlic, thyme, salt and pepper in a non-reactive or glass bowl or jar and whisk or shake it all up. Then place in a large freezer bag with meat and vegetables (but in separate bags) until you are ready to assemble your shish kabobs. Grill over medium hot heat until done,