Greek Marinade

"I love to soak chicken breasts in this marinade before grilling them."
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
5mins
Ingredients:
9
Yields:
1 1/2 cups
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ingredients

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directions

  • In a small bowl, mix together all the marinade ingredients.
  • Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.

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Reviews

  1. This is a very good marinade, I used it on fish and large prawns, all the flavors came through but were not overpowering.Will definately also try it with chicken and meat. Thank you for posting this, it transferred us to a taverna somewhere in Greece for the evening!
     
  2. i used 1/2 the olive oil and added a little sumac for good measure, which for me seems to brighten everything up in a subtle way. i made my version of greek chicken fajitas with chicken thighs. After cooking the chicken and putting it aside, for additions i cut up baby cucumbers, chopped tomatoes, white onions marinated in some red wine vinegar and olive oil and salt, cut up romaine lettuce, and also mixed some grated garlic with greek yogurt,dried oregano and ground pepper and lemon juice. my guests could use tortilla wraps or pita pockets. it was a huge success! thank you so much for a tremendous marinade, and i'll be keeping this as a staple
     
  3. I made it exactly as written with no substitutions. I used this for boneless, skinless chicken breasts that I grilled outside. YUM! Not only did my husband eat a chicken breast that night, but when I went to cut up some of the leftovers in the fridge, I found one breast missing 2 HUGE BITES! The leftovers are great to throw into pasta tossed with basil pesto or pita sandwiches with yogurt sauce. This is a hit in our household since the 'fridge monster' attacked the cold chicken when I wasn't looking :) Thanks for sharing!
     
  4. Made this recipe as is just only half since there are only two in our household. I've only used it on chicken and Quorn Naked Cutlets(vegetarian sub.) both baked and grilled. Very easy and nice for summer.
     
  5. Great recipe! I used it on a steak that I marinated for 3 hours and then grilled. It filled the house with a wonderful aroma, and it turned out perfect! "Greek Night" will definetely be happening again!
     
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Tweaks

  1. I didn't have any lemons on hand so I made this into more of a rub, and I used dried herbs rather than fresh. It was fantastic! I also had the time to allow the chicken to marinade overnight in the rub, and then pan fried it in a cast iron skillet. Absolutely delicious and will be making it again very soon!
     

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<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? 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