3 Tbsp. freshly squeezed lemon juice (1 medium lemon)
1/2 c. extra virgin olive oil
2 large cloves garlic, pressed
1 Tbsp. fresh oregano (nice handful)
1/2 Tbsp. fresh mint (about 1 stem)
1/2 tsp. fresh dill weed (small sprig)
1 tsp. fresh sage (about 2 large leaves)
1 tsp. fresh thyme (or 1/2 tsp. dried thyme)
1/8 tsp. salt
1/2 tsp. freshly ground black pepper
Mix together in a measuring cup and pour over cut up meat (we used beef, but you could use chicken, lamb, pork). Marinade at least 4-5 hours in the refrigerator.
When ready to grill -- heat grill to high. Take meat out of the refrigerator and allow to warm up. String meat on skewers and grill for doneness.