Instructions: Combine lemon juice, garlic, salt, pepper and oregano in a bowl; stir or whisk until salt crystals dissolve. Stir in oil. This baste tastes best used within 6 hours of making. Transfer any leftovers to a jar, cover, and refrigerate. The baste will keep for several days; let it come to room temperature, and shake before using.

Yield: 1 1/2 cups (enough for 3 pounds of meat or seafood).

NOTES : Raichlen recommends buying Greek oregano for this recipe at a Middle Eastern market because the Greek herb is more minty and aromatic than Italian-style oregano. He suggests using this baste on spit-roasted lamb, lamb or beef kebabs, grilled chicken and seafood.

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