this is one of my favorites. to be honest, I initially started with “whatever I had around” and then it eventually became a regular to pretty much all nice meat cuts or pieces. it goes smoothly with lamb and also with game. I once tried it with suckling pig and it was delicious. it’s funny how I am mouth watering when writing this… 😛

I usually put the meat to be marinated in a vessel which should be large enough to cover it or if the piece is small (as in for 2-3 people), I use a bag (strong enough to hold) and I tie it up with everything inside.

I mix all ingredients together without any particular order…so I put a bit of salt, pepper, herbs (bay leaf, mint, basil, cilantro (coriander), kaffir lime, oregano, rosemary, sage, thyme), crushed garlic (simply crush it under a wide knife or similar), onion (both red and white cut in four), lemon cut in halves, pieces of celery and I sometimes add chili (pickled, fresh, Mexican, Romanian or similar) . I never measured quantities so, I just add to my taste. I put some oil (olive oil preferably) and most important the red wine! I put enough wine to cover everything and if needed, I sometimes add water. I do not use expensive wines for obvious reasons, but the ones I use must be dry. sweet red wine is not good!

NB. if I am out of any of the herbs..I do it without! I sometimes add a bit more passion or imagination or whatever I find in the kitchen to compensate 🙂





very important is to leave this mounth watering aromatic cocktail to rest in a cool dry place (like a fridge) at least 10-12 hours or even longer (eg 1 day) for more than 6-7 kg of meat!! the wine will help all flavors settle in and the result is simply outstanding!


dry red wine

herbs (dry or fresh): bay leaf, mint, basil, coriander, kaffir lime, oregano, rosemary, sage and thyme

4-6 cloves of garlic (you can add more if you like)

2-3 onions (red and/or white)

2 lemons



olive oil

salt and pepper