WINE MARINADE FOR BEEF OR LAMB KABOBS

1½ cup dry red wine
4 tablespoons olive oil
4 garlic cloves, crushed
2 tablespoons fresh oregano, chopped
1 teaspoon fresh finely chopped rosemary
1 bay leaf, crushed
Salt and fresh ground pepper

Directions:

Combine all ingredients and mix well. Pour over meats and marinade for 8 to 12 hours in the refrigerator, turning meats occasionally.

Yields about 1¾ cups.

Note: This is also great to marinade a whole leg of lamb.