1 ¼ cup packed fresh flat-leaf Italian parsley leaves ¼ cup olive oil 1 medium shallot 2 tablespoon fresh oregano leaves 2 tablespoon red wine vinegar 1 tablespoon lemon juice 4 cloves garlic ½ teaspoon salt ½ teaspoon crushed red pepper

**Serving suggestion:

If you like, serve warm tortillas with the meat. Stack flour or corn tortillas and wrap tightly in foil. While the meat is grilling, add tortilla packet to grill. Heat about 10 minutes or until warm, turning once.

Must-have equipment:

Insulated cooler with ice packsOn-site grill (with a cover)Drip panCutting board and sharp knife