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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 223g Recipe makes 1 1/2 cups) |
||
| Calories 1326 | ||
| Calories from Fat 1307 | (98%) | |
| Amount Per Serving | %DV | |
| Total Fat 145.2g | 223% | |
| Saturated Fat 20.1g | 100% | |
| Monounsaturated Fat 105.6g | ||
| Polyunsaturated Fat 15.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 232mg | 9% | |
| Potassium 235mg | 6% | |
| Total Carbohydrate 11.5g | 3% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 1.8g | ||
| Protein 2.2g | 4% | |
Greek Marinade
By: Mirj
May 13, 2002
I love to soak chicken breasts in this marinade before grilling them.
1 1/2 cups
Ingredients
- 1 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons dried oregano
- 1 tablespoon chopped fresh thyme leave or 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
Directions
1
In a small bowl, mix together all the marinade ingredients.2
Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.
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- Course > Condiments, etc. > Marinades & Rubs
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
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- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Holiday/Event
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- Dietary > Kosher
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Featured Reviews for This Recipe
From: Rambling Rose
On Jul 5, 2008
We used this on the 4th of July for chicken breasts. I didn't have the parsley, so had to omit. I used ready to use minced garlic (a huge amount, as I LOVE garlic) and a champagne mustard from Williams Sonoma. I did use a capful of unflavored Adolph's Meat Tenderizer (as suggested on the bottle). It turned out absolutely delicious! The meat was well-flavored all the way through; and my carnivore husband was thrilled! Mirj, thanks for a great recipe!
From: Chef #691525
On Jun 2, 2008
This is a great marinade. I had everything except the lemon and parsley. I used True Lemon to substitute for the lemon juice and it worked great. I marinated beef kabobs for about 2 hours. Turned out great on the grill. This is a keeper.
From: Derf
On Jun 23, 2004
Terrific marinade!! Used it on our steaks tonight, marinated them in fridge for about 4 hours, these same type steaks were horribly tuff last time I cooked them, this time we could cut them with a fork they were so tender. Thanks Mirj for a great marinade I will be using over and over again!! We loved the taste too and the wonderfull aroma while cooking!! I made it exactly as written and will be using it on all kinds of things all summer, especially the BBQ. Thanks for sharing a great one!!!
From: Pets'R'us
On Oct 11, 2002
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!
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