Finishing Sauce for Kebabs
Finishing Sauce
Makes ¾ cup
Prep time: 5 minutes
¾ cup (150 milliliters) olive oil
2 teaspoons (10 milliliters) salt
2 teaspoons (10 milliliters) pepper
2 cloves garlic, finely minced
juice from 1 lemon
1 tablespoon (15 milliliters) fresh Italian parsley, minced
Directions
Combine all ingredients in a small bowl or measuring cup. Can be made 8 hours in advance.
Baste grilled kebab meats.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
