Italian Marinade

• 1 cup extra-virgin olive oil
• 3/4 cup red wine vinegar
• Zest of 1 lemon
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 4 cloves garlic, peeled, smashed and roughly chopped
• 1 bay leaf
• 1 tablespoon thyme leaves
• 1 tablespoon oregano leaves
• 1 tablespoon basil leaves, rolled and chopped into chiffonade
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon red pepper flakes, or to taste

1. Whisk together all the ingredients in a large bowl.
2. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).

extravirgin olive oil, red wine vinegar, lemon, freshly squeezed lemon juice, garlic, bay leaf, thyme, oregano, basil, sugar, kosher salt, freshly cracked black pepper, red pepper

Taken from cooking.nytimes.com/recipes/1017418 (may not work)