In Greek cooking, lemon is an absolute classic flavour and that’s what we use here. Lemon juice: Every good marinade needs a source of acid to tenderise the meat.You can also swap it for other oils like rice bran oil or avocado oil. Oil holds everything in the marinade together and adds moisture to the meat. Olive oil: First up you need a good quality olive oil but I actually prefer a lighter flavoured version so the other flavours can shine.If you love this, you’ll also love these Greek lamb kebabs and my Greek seasoned chicken that so many readers make every month.ĭetailed quantities and instructions in the recipe card below. The same thing happens every time – juicy meat that’s tender and makes you want more.Ĭonsider it your new go to Greek lamb marinade or Greek chicken marinade or, hey, why not drizzle over some pan-fried potatoes while they cook (did that and it rocks). I originally created this as a Greek lamb marinade but it adds amazing Mediterranean flavour to everything from lamb chops to chicken thighs and prawns/shrimp too. Customisable – I’ve added options for you to change it up to suit you!Īnd it’s versatile.Versatile – use it on everything from meats to roast vegetables.Juicy chicken thighs? This marinade It has a wonderful way of working into the meat keeping it juicy and succulent after cooking with the added bonus of being incredibly flavourful. Want lamb gyros, you definitely need this marinade. Note: Avoid using metal bowls for preparing and storage, as the metal can react with the acid in the marinade. Refrigerate marinated lamb for up to 3 days and any unused marinade for up to 5 days.This is the best Greek marinade – it’s bursting with flavour and works on a variety of meats. Adding the olive oil will be much easier on your whisking hand. This recipe doubles well but, if you plan to do that, switch to a blender or food processor. Any marinade that has touched raw meat should be discarded after use. If you plan to use the rest of the marinade for other tasty applications, be sure to keep the portion you plan to save separate from the portion that you plan to use to marinate the lamb. Thin it with a splash of olive oil and use it to dress a chopped Greek salad. You can use it for dipping raw veggies, crackers, pita chips, or even as a spread on a sandwich with sturdy bread. Seriously, this marinade is good on anything. While you’ll only need about ½ cup of marinade per pound of meat, this recipe makes about 1 ¼ cups so that you can use the rest for dipping and spreading to your heart’s content. The added mayo and olive oil provide fat and a creamier texture to the yogurt, carrying the flavor of the seasonings and making this perfect for dipping. The acidic yogurt and lemon juice work together to denature the meat and break down tough muscle fibers before the meat even hits the oven or a pan. Like any good marinade, this one is savory, acidic, and used for adding flavor as well as tenderizing. Lamb can marinate in yogurt for up to 3 days, but since this yogurt is so intensely flavored, 8 to 24 hours is an excellent sweet spot. How long the meat marinates depends only on how much you want the flavor to penetrate the meat. To get the most irresistible flavor possible, we blended tangy Greek yogurt, olive oil, earthy herbs and spices, and a few cloves of grated garlic for a spicy punch. So whether it's a dainty and delicious rib chop, a slow-cooked shank, or a centerpiece-worthy leg of lamb, this marinade will make it even more special. Few types of meat scream “special occasion” like lamb.
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