Chef Thomas Kaylor
Take a trip to the Mediterranean with this refreshing herb, lemon marinade. It's flavor profile is versatile enough for Greensbury's organic poultry, pork, or seafood!
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
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.
Place all ingredients except for the lemon zest into a blender and blend on the highest setting until smooth.
Scrape the Mediterranean marinade over your protein with a rubber spatula and add the lemon zest.
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.
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.