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LOCATION: Recipes >> Outdoor Cooking >> Spiedies 08

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Spiedies

2 quarts extra virgin olive oil
1 bunch sweet basil, chopped
1 bunch fresh mint, chopped
1 bunch fresh Italian parsley, chopped
1 fresh bulb garlic, med., minced
1 fresh small onion, minced
2 cup balsamic vinegar
2 cup red wine vinegar
juice from 10 lemons
2 Tbsp black pepper
1 Tbsp salt
1 1/2 tsp sugar
1/2 tsp dehydrated onion

Mix all ingredients together in blender. Marinate 10 pounds of
beef, chicken, pork, or lamb tips in 16 oz. of marinade for 24
hours. Be sure to keep the meat close together on the skewer. For
best results, use wooden skewers that have been soaked in water
for a couple of hours. Sprinkle the marinade over spiedies as it
is cooking and just before removing from the fire.

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