Preparation:
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. |
