2 pounds boneless pork -- lamb, beef
-- venison -- or chicken
-- (cut into 1.5" cubes)
1-1/2 cups extra virgin olive oil
1/2 cup hot garlic oil
1 tablespoon oregano
3 cloves garlic -- crushed
1 large sp fresh mint
1 tablespoon rosemary leaves
2 teaspoons salt
1 teaspoon fresh cracked pepper
1 cup red wine vinegar
1 thick sliced fresh Italian bread
Instructions:
Combine olive oil, garlic oil, oregano, garlic, mint, rosemary, salt,
pepper and red wine vinegar in a 1 gallon zip-lock bag. Mix well.
Add meat, mixing well to coat meat evenly. Refrigerate 24 hours. Place
4-5 pieces of marinated meat on a soaked wood or metal skewer, grill
over a hot grill, basting often with marinade, until done. Serve hot
spiedes on fresh Italian bread. If desired, drizzle FRESH, unused
marinade, on meat after it is in bread.
