Chestnut Free Lemon Greek Herb Marinade
Bright with fresh lemon and layered with Mediterranean herbs, this marinade is the kind of thing that makes a simple piece of chicken or fish taste like it came from a proper Greek kitchen. Extra-virgin olive oil forms the base, pulling together minced garlic, oregano, thyme, and rosemary into a fragrant, cohesive blend that clings beautifully to whatever protein you choose. A touch of turmeric and ground ginger add subtle warmth and depth without overwhelming the citrus-forward character of the marinade. Everything comes together in a single bowl with just a whisk — no cooking, no special equipment, and no obscure ingredients to track down. For anyone navigating nut-related restrictions, this recipe is naturally free of tree nuts in any form, built entirely from herbs, citrus, and pantry staples you can verify at a glance. Make a batch at the start of the week and keep it in the fridge for up to three days, ready to go whenever dinner needs a quick upgrade. Just remember to set aside a separate drizzle before the marinade touches raw protein so you have something gorgeous to finish the plate.
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Learn more →Ingredients
4 servings
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 tbsp fresh oregano leaves, finely chopped
- 1 tbsp fresh thyme leaves, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
Instructions
- 1
Combine the olive oil, lemon juice, and lemon zest in a small bowl and whisk until the mixture looks slightly emulsified and uniform.
- 2
Add the garlic, oregano, thyme, rosemary, turmeric, ginger, and salt. Whisk again until everything is evenly distributed.
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