Chestnut Free Greek Herb Marinade
Bright, garlicky, and punchy with lemon, this Mediterranean-style marinade is the kind of thing that makes grilled chicken, lamb, or roasted vegetables taste like they came from a proper taverna. The base is extra-virgin olive oil whisked together with fresh lemon juice and apple cider vinegar, which creates a beautifully emulsified coating that clings to whatever you're marinating. Dried oregano, thyme, and a touch of cumin layer in that unmistakable Greek warmth, while fresh parsley adds a pop of color and brightness if you have it on hand. For anyone navigating tree nut allergies or sensitivities, store-bought marinades and spice blends can be a minefield of shared-facility warnings — making something from scratch with straightforward pantry staples is genuinely the smarter move. Every ingredient here is clean and easy to verify, so you can marinate with total confidence. It keeps in the fridge for up to five days, meaning you can batch it on Sunday and have flavor-packed meals ready to go all week long.
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Learn more →Ingredients
4 servings
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 3 cloves garlic, finely minced
- 1 ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Combine the olive oil, lemon juice, and apple cider vinegar in a small bowl and whisk until the mixture looks slightly emulsified and uniform.
- 2
Add the garlic, dried oregano, dried thyme, ground cumin, salt, and black pepper. Whisk again until all the spices are evenly distributed throughout the oil mixture.
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