Spiedies Marinade Recipe

Olive oil: A rich and smooth oil that forms the base of the marinade, helping to coat and tenderize the meat.

Red wine vinegar: Adds a tangy and slightly sweet flavor that balances the richness of the olive oil.

Garlic: Minced fresh garlic provides a pungent and aromatic kick to the marinade.

Lemon juice: Freshly squeezed lemon juice adds brightness and acidity, enhancing the overall flavor.

Dried oregano: This herb brings a warm, slightly bitter taste that complements the other ingredients.

Salt: Enhances the flavors of all the other ingredients, making the marinade more savory.

Black pepper: Adds a mild heat and earthy flavor, rounding out the marinade.

When preparing the garlic for this marinade, consider using a microplane grater instead of mincing with a knife. This technique will create a finer texture, allowing the garlic to blend more seamlessly into the olive oil and red wine vinegar, enhancing the overall flavor distribution in the spiedies.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar consistency, making it a good alternative for marinades.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor and acidity level, suitable for marinades.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though you may need to adjust the quantity for a similar flavor impact.

• lemon juice - Substitute with lime juice: Lime juice offers a comparable acidity and citrus flavor, making it a good substitute for lemon juice.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy and slightly minty flavor, which can work well in place of oregano.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though you may need to adjust the quantity to avoid overpowering the marinade.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and peppery flavor, though it is slightly milder and less pungent.

• To store your spiedies marinade, transfer it to an airtight container or a glass jar with a tight-fitting lid. This helps maintain the freshness and prevents any unwanted odors from seeping in.
• Place the container in the refrigerator. The marinade will stay fresh for up to one week, making it perfect for planning ahead for your grilled meats or vegetable skewers.
• If you wish to freeze the marinade, pour it into a freezer-safe bag or container. Be sure to leave some space at the top, as liquids expand when frozen.
• Label the container with the date and contents. This is especially helpful if you have multiple marinades or sauces stored in your freezer.
• When ready to use, thaw the marinade in the refrigerator overnight. Avoid thawing at room temperature to prevent any bacterial growth.
• Give the marinade a good shake or stir before using, as some ingredients like olive oil may separate during freezing.
• For an extra burst of flavor, consider adding fresh herbs or a splash of lemon juice after thawing to revive the marinade.
• Use the thawed marinade within 24 hours for the best taste and quality. This ensures that your spiedies will be as flavorful as possible.

• Stovetop Method:

  1. Pour the marinade into a small saucepan.
  2. Heat over low to medium heat, stirring occasionally.
  3. Once the marinade is warmed through, remove from heat and let it cool slightly before using.

• Microwave Method:

  1. Transfer the marinade to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 30-second intervals, stirring in between, until the marinade is warmed through.

• Oven Method:

  1. Preheat your oven to 200°F (93°C).
  2. Pour the marinade into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent evaporation.
  4. Place in the oven and heat for about 10-15 minutes, or until the marinade is warmed through.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl containing the marinade over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Stir occasionally until the marinade is warmed through.

• Sous Vide Method:

  1. Place the marinade in a vacuum-sealed bag or a resealable plastic bag with the air removed.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes, or until the marinade is warmed through.

• Mixing bowl: A large container used to combine all the marinade ingredients together.

• Whisk: A utensil used to blend the ingredients until they are well combined.

• Measuring cup: Used to measure the olive oil and red wine vinegar accurately.

• Measuring spoons: Used to measure the lemon juice, dried oregano, salt, and black pepper.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Storage container: An airtight container to store the marinade in the refrigerator if not used immediately.

Pre-mince garlic: Mince garlic in bulk and store it in the fridge to save time when making the marinade.

Use a jar: Combine all ingredients in a jar with a tight lid and shake instead of whisking to save on cleanup time.

Pre-measure spices: Measure out and mix dried oregano, salt, and black pepper ahead of time to streamline the process.

Batch make: Make a larger batch of marinade and freeze it in portions for future use.

Lemon juice hack: Use bottled lemon juice instead of fresh to cut down on prep time.