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Mediterranean Marinade

August 24, 2017

By Chef Thomas Kaylor.

This marinade is great on chicken, pork, fish, and shellfish. It's quick and easy and it's a crowd pleaser. I recommend using it for grilling, oven roasting, or pan searing proteins.  This recipe makes 1 cup of marinade, which covers 2lbs of protein. 

Preparation time: 10 minutes


  • 2 Lemons
  • 1/4 cup oregano leaves
  • 1/4 cup parsley leaves
  • 4 garlic cloves, peeled
  • 2 Tablespoons Dijon mustard
  • 1 teaspoon chili flake
  • 3/4 cup olive oil
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper


  1. Peel 6 strips of lemon zest from one of the lemons using a vegetable peeler. Cut both lemons in half and squeeze the juice. Remove the seeds from the lemon juice using a spoon or small strainer.
  2. Place all ingredients except for the lemon zest into a blender and blend on the highest setting until smooth.
  3. Scrape the Mediterranean marinade over your protein with a rubber spatula and add the lemon zest. 
  4. Place your protein into a plastic Ziploc and pour marinade over it. Add the lemon zest to the bag. Mix the protein and marinade together, close the bag and refrigerate for at least 2 hours and up to 12 hours before cooking. 

Recommended proteins:



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