Anti Inflammatory Za'atar-Tahini Rosemary Marinade
This marinade is the kind of thing you whisk together in five minutes and then find yourself putting on absolutely everything. Creamy tahini and good extra virgin olive oil form a rich, emulsified base, while fresh lemon juice and a splash of balsamic vinegar cut right through with brightness and a subtle tang. Za'atar and finely chopped rosemary layer in herby, earthy depth, and then ground turmeric, cumin, and black pepper bring the kind of warm spice that makes this marinade genuinely exciting rather than just functional. Every single one of those spices also happens to be celebrated for its role in a low-inflammation approach to eating, so the flavor and the intention are working in perfect harmony here. It coats the back of a spoon beautifully and clings to whatever you're marinating — chicken, fish, roasted vegetables, or even a grain bowl drizzle all work wonderfully. Make a batch and keep it in the fridge for up to five days, and you'll have a weeknight shortcut that never feels like a shortcut.
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Learn more →Ingredients
4 servings
- 3 tbsp tahini
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tbsp balsamic vinegar
- 2 tbsp za'atar
- 1 tbsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ½ tsp salt
- 1–2 tbsp water, as needed to thin
Instructions
- 1
Combine the tahini, olive oil, lemon juice, and balsamic vinegar in a small bowl and whisk until smooth and fully emulsified.
- 2
Add the za'atar, rosemary, garlic, cumin, turmeric, black pepper, and salt, then whisk again until evenly incorporated.
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