Lemon Oregano Marinade

Lemon Oregano Marinade

A tangy, herb-flecked marinade that brightens chicken, lamb, or grilled vegetables.

Total 10 min Makes 16 oz Calories 125/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Greek-inspired marinade combines fresh lemon juice, garlic, and dried oregano with olive oil for a bright, savory base that tenderizes and flavors meat or vegetables. It comes together in minutes with no cooking required, making it ideal for weeknight dinners or weekend grilling. Use it on chicken, lamb, pork, or firm vegetables before roasting or grilling.

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 garlic cloves, minced
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped

Method

  1. In a medium bowl, whisk together the lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper until combined.

  2. Slowly whisk in the olive oil in a thin stream until the marinade is emulsified.

  3. Stir in the dried oregano and chopped parsley until evenly distributed.

  4. Use immediately to marinate meat or vegetables, or transfer to a sealed jar and refrigerate until ready to use.

Rate this recipe

★ 3.7 (1)

Comments

    Log in to comment.

    Lemon Oregano Marinade

    This Greek-inspired marinade combines fresh lemon juice, garlic, and dried oregano with olive oil for a bright, savory base that tenderizes and flavors meat or vegetables. It comes together in minutes with no cooking required, making it ideal for weeknight dinners or weekend grilling. Use it on chicken, lamb, pork, or firm vegetables before roasting or grilling.

    10 min 16 oz 125 cal

    Ingredients

    • 1/2 cup extra-virgin olive oil
    • 1/3 cup fresh lemon juice
    • 1 tablespoon lemon zest
    • 4 garlic cloves, minced
    • 2 tablespoons dried oregano
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon Dijon mustard
    • 1 tablespoon fresh parsley, chopped

    Method

    1. 1

      In a medium bowl, whisk together the lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper until combined.

    2. 2

      Slowly whisk in the olive oil in a thin stream until the marinade is emulsified.

    3. 3

      Stir in the dried oregano and chopped parsley until evenly distributed.

    4. 4

      Use immediately to marinate meat or vegetables, or transfer to a sealed jar and refrigerate until ready to use.