Metaxa is a sweet, dark Greek brandy. You can buy three-, five-, or seven-star Metaxa, the number of stars indicating the number of years the brandy has been aged. The seven-star version works just fine here, and it’s good for sipping, too. Any brandy will work in this marinade, but when Zorba the Greek is singing on the CD player, there’s nothing quite like a tall splash of Metaxa for the cook.
Yield: Makes about 1¼ cups
1 tablespoon plus 1 teaspoon minced garlic
1 tablespoon plus 1 teaspoon dried Greek oregano or other fragrant dried oregano
2 teaspoons freshly grated lemon zest
3 tablespoons Metaxa brandy
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2/3 cup extra virgin olive oil
In a bowl, whisk together the garlic, oregano, zest, brandy, salt, and pepper. Gradually whisk in the olive oil.
A STEP AHEAD: Make the marinade a day or two ahead and store it, covered, in the refrigerator.