Pecan Free Lemon Greek Herb Marinade
Bright, herby, and deeply aromatic, this Mediterranean-inspired marinade is built on a base of extra-virgin olive oil and fresh lemon juice, with a trio of garden herbs — oregano, thyme, and rosemary — doing the heavy lifting on flavor. A pinch of turmeric and ground ginger add a subtle warmth that makes the whole thing feel a little more complex than your average weeknight marinade. Everything comes together in one bowl with just a whisk, which means you can have it ready in minutes and dinner marinating before you even think about preheating the grill. Tree nut allergies can make store-bought marinades and spice blends a real gamble, but every single ingredient here is straightforwardly nut-free — no hidden fillers, no blended seasoning packets to second-guess. The recipe also gives you a smart tip for reserving a separate portion before the protein goes in, so you have a clean finishing drizzle ready to go. It keeps in the fridge for up to three days, making it easy to prep ahead for the week. Chicken, lamb, shrimp, or even hearty vegetables all soak it up beautifully.
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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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