Mediterranean lamb marinade

Yield: 1 Servings

Measure Ingredient
⅓ cup Dry red wine
⅔ cup Red wine vinegar
¼ cup Extra-virgin olive oil
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground allspice
⅛ teaspoon Freshly grated nutmeg

Trim 1¼ lbs boneless leg of lamb to remove fat, and cut into 1 to 1 ½ inch cubes for kebabs. Marinate the lamb in a sealed container for 2 hours before grilling

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