This homemade marinade is so simple to make and adds incredible flavor to meat and vegetables. Keep this recipe handy for all your cooking needs!
What is a traditional Greek Marinade?
Greek cuisine is characterized by olive oil, lemons, herbs like oregano and thyme, and meats like lamb, fish, pork, poultry, fish, and seafood. Often, these meats are submerged in a marinade, then cooked over an open flame, or baked in the oven. The acid from the lemon juice permeates the surface of the meat, tenderizing it, while herbs and other ingredients impart a delicious Mediterranean flavor.
We developed our Greek-style marinade specifically for lamb. However, it can be used on seafood, pork, poultry, and vegetables. This recipe yields 1 cup of marinade or enough for 1- 1/2 pounds of meat. Increase the recipe as needed.
Ingredients
- Fresh lemon juice
- Extra-Virgin Olive oil
- Fresh garlic (sub with garlic powder)
- Fresh oregano (sub with 1 tablespoon dried oregano)
- Sea salt
- Fresh thyme
- Black pepper
How to Make it
- Whisk the marinade ingredients in a small bowl. Let it sit for 5-10 minutes until the salt has dissolved. Stir through before using.
- You can also place the ingredients in a container with a tight fitting lid, and shake it until the mixture is well combined.
- Use the marinade immediately or store it in an airtight container in the refrigerator for up to 1 week. Freeze for up to 6 weeks.
- Discard any leftover marinade that has come into contact with raw meat.
Marinating times
Use this Greek marinade as directed below. Double or triple the recipe as needed.
- Lamb chops (loin, shoulder, etc.): 3-4 hours
- Rack of lamb: 4 hours
- Lamb shanks: 6-8 hours
- Lamb leg: 12-24 hours
- Pork chops: 3 hours
- Pork roasts: 6 hours
- Chicken breasts: 2 hours
- Chicken thighs and legs: 2-3
- Whole chicken: 3-4 hours
- Fish and seafood: 15-30 minutes
- Vegetables: 15-30 minutes
Once you have marinated the meat (or veggies), gently blot excess moisture off with paper towels, and season with Greek Seasoning. Cook as directed.
Substitutions and Variations
- Use red wine vinegar instead of lemon juice in the marinade.
- Try rosemary, sage, or any other herbs in addition to oregano and thyme.
- Try a pinch of cayenne pepper for a hint of heat.
- Add one tablespoon of Dijon Mustard for a richer flavor.
- Use this marinade as a vinaigrette for salads.
More Lamb Recipes!
Try this All-Purpose Greek Marinade on the recipes below:
- Lamb Rub
- Greek Seasoning Blend
- Grilled Lamb Kebabs with Saffron
- Rosemary-Dijon Lamb Chops
- Rotisserie Leg of Lamb
- Garlic Herb Rack of Lamb
- Pellet Roasted Lamb Leg
- Deliciously Easy Pork Souvlaki
All-Purpose Greek Marinade
Ingredients
- 2/3 cup lemon juice
- 1/3 cup olive oil
- 4-6 cloves garlic, minced
- 3 tablespoons finely chopped fresh oregano or 1 tablespoon dried
- 1 1/2 teaspoons coarse sea salt
- 2 teaspoons fresh thyme 1/2 teaspoon dried
- 1/4 teaspoon black pepper
Instructions
- Mix all ingredients in a small bowl. Let stand for 5-10 minutes until salt has dissolved.
- Use this marinade on all cuts of lamb.
- Marinate chops and smaller cuts for 3-4 hours. Large cuts like leg of lamb should be marinated for 8-24 hours.
- Store mixture in an airtight container in the refrigerator for up to 1 week after preparation. Any marinade that has come into contact with raw meat, should be discarded right away.
