A simple Greek Marinade made from fresh lemon juice, olive oil, and lots of dried spices and herbs. A perfect marinade for chicken, pork, steak, or seafood.
For my first post, I wanted to share a recipe that I use all the time. This Greek marinade is kick-ass, for lack of a better term, and it is very versatile. It can be used on a variety of proteins, and perhaps even tofu (although I haven't tried that yet so no cursing at me if it doesn't turn out right).
I tend to be heavy handed on lemon and that is definitely a positive in this recipe. I also use powdered garlic and onion powder in this recipe because, in my opinion, it works better than fresh (and it doesn't burn). Is that doubtful thinking I hear? Yes, it works better than fresh because I use a quality brand of the spices. The brand is Frontier Organic and it is just like using fresh but in a powdered form. I swear, I'm not lying about this. You can buy Frontier herbs and spices online or usually in bulk at health food stores. If you really want to use fresh garlic and onion in the recipe, please go for it. Whichever way you choose...Enjoy!
I used chicken tenders and removed the thin membrane first.
Peel all the way back to remove.
Add all spices to lemon juice and olive oil in a large bowl.
Stir all that yumminess together.
Add your protein.
Mix well, cover, and place in refrigerator for 2 to 6 hours for meat, 30 minutes to 1 hour for seafood.
I grilled mine. Easy and fast!
Enjoy this Greek Marinade on your favorite protein and don't forget the tzatziki sauce!
- 2 pounds of protein (use chicken, beef, pork, shrimp, fish, or tofu)
- ¼ cup fresh lemon juice, about 1 medium lemon
- ⅛ cup water
- ⅛ cup olive oil
- 1 ½ teaspoons dried oregano
- 1 ¼ teaspoons garlic powder
- 1 ¼ teaspoons onion powder
- ½ teaspoon dried rosemary
- ¼ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon pepper
- Mix all ingredients (except the protein) together in a large non reactive bowl. Add the protein and mix until thoroughly coated. Cover the bowl and refrigerate for:• Chicken, beef, lamb, or pork: marinate 2 to 6 hours.• Seafood or fish: marinate 30 minutes to 1 hour.
- Remove protein from the marinade and discard any leftover marinade. Grill, oven roast, or pan sauté protein until fully cooked through.
Recipe Notes & Tips:
- Can make marinade ahead of time. Store in an airtight container in the refrigerator for up to 2 days.