This marinade is great on venison steaks–which we used in our Spiedie-style Grilled Venison Wraps–but is also delicious on chicken or pork. I highly recommend the use of a hand blender to make the marinade because a) it will distribute the seasonings more evenly throughout the marinade and b) a puréed marinade will coat the meat better resulting greater flavor penetration.
What is a spiedie?
Adapted from: Linda’s Italian Table
- 1 cup extra virgin olive oil
- Zest of 1 large lemon
- Juice of 1 large lemon (the same lemon)
- ½ cup red wine vinegar
- 5 cloves of garlic, peeled and smashed
- 2 tablespoons sugar
- 1teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 large bay leaves
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- ¼ teaspoon fresh-cracked black pepper (or to taste)
Mix it up with these optional marinade ingredients:
- 1 tablespoon tomato paste
- ¼ cup dry red wine
- 1 tablespoon chopped fresh mint
- 2 dried bay leaves (add them whole to the blended marinade and remove before grilling)
Blend or thoroughly whisk together all marinade ingredients. Pour over meat, cover, and marinate for up to 24 hours. Take the marinated meat out of the fridge about 1 hour before you want to start grilling; this will help it cook faster and more evenly.