Place all the ingredients except the oil into a mini chopper, food processor, or blender. Grind until everything is roughly chopped.
Drizzle in the oil and grind to a coarse purée.
Alternately, press the garlic in a garlic press or grate it on a microplane zester, chop the rosemary finely and crumble the bay leaves. Combine everything well.
This makes a scant ¾ cup (175ml) of souvlaki marinade, enough to marinate 3 to 4 lbs (1.5-1.8kg) of cubed meat. If using less meat, any leftover unused marinade will keep up to 2 weeks in the refrigerator.
Use the marinade on whatever meat you are serving. Cut the meat into desired pieces and toss it with enough of the marinade to coat the pieces well. Cover and refrigerate for 2-3 hours (up to 24 hours), then cook the meat as prefered. Or brush vegetables or potatoes with the marinade before roasting or grilling.
To Make Kebabs: Marinate cubes of meat (pork or chicken work well) in the souvlaki marinade. Thread the meat pieces onto skewers (can alternate with chunks of onions, peppers, cherry tomatoes, or zucchini), and grill until nicely browned and cooked through.