Eosinophilic Esophagitis Friendly Lemon Greek Herb Marinade
Bright, herby, and deeply aromatic, this Mediterranean-inspired marinade is built entirely from whole, recognizable ingredients — no hidden additives, no processed sauces, no mystery fillers. That matters enormously when you're managing eosinophilic esophagitis, where even a simple condiment can hide problematic ingredients behind a long label. Here, everything is straightforward: good olive oil, fresh lemon, garden herbs, and a warm hint of turmeric and ginger that rounds out the citrus beautifully. The garlic, oregano, thyme, and rosemary come together in a way that smells like a Greek seaside kitchen and makes whatever protein you're marinating taste genuinely special. Whisking it up takes about two minutes, and it keeps in the fridge for up to three days, so you can prep ahead and have a reliable, safe flavor base ready to go. The tip about reserving a separate drizzle portion before the protein touches it is a smart move — you get that bright finishing flavor without any food safety concerns. Simple, clean, and seriously good.
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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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