A simple and delicious Greek marinade perfect for lamb, chicken, pork and beef. With flavour from lemon, garlic, herbs and spices, it’s a game-changer for perfect tender meat.
For best results, always weigh ingredients where a weight is provided
Equipment
airtight glass containers or large zip lock bags
maon jar (I love Weck preserving jars)
Instructions
Zest then juice the lemon. Add 2 teaspoons of lemon zest and 2 tablespoons of lemon juice to a large bowl (if there isn't enough juice in your lemon, you can make up the difference with a little white wine vinegar or red wine vinegar).
Add the remaining marinade ingredients - garlic, thyme leaves, olive oil, salt, oregano, paprika and dried chilli flakes. Mix well.
Add the meat and toss to coat well. Cover and chill in the refrigerator for up to 24 hours. See the post for suggested marinating times.
When ready to cook, simply lift out the meat and cook - no need to blot or drain.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon equal to 4 teaspoons. Check yours before measuring.
Yield: This recipe is perfect for up 500g of meat but will cover up to 1kg. Feel free to double the recipe for the latter.
Serving suggestions: Delicious for the perfect Greek style lamb souvlaki, skewered with red onions and capsicum (bell pepper). Serve with a simple Greek salad of tomatoes and cucumber or wrapped in pita with tzatziki sauce. Also great for roast or pan-fried veggies.
More Information
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.