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Mediterranean Marinades
Chef Hamid

Greek Lemon-Herb Marinade (Classic Mediterranean)

The foundational Mediterranean marinade combining fresh lemon, extra virgin olive oil, garlic, and oregano. Perfect for chicken, pork, lamb, and vegetables. Creates beautiful char and delivers bright, herbaceous flavor.
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Prep Time 10 minutes
2-6 hours 6 hours
Total Time 6 hours 10 minutes
Servings: 5
Course: Condiment, Marinade
Cuisine: Greek, Mediterranean
Calories: 128
Ingredients Equipment Method Notes

Ingredients
  

Main
  • ½ cup 120ml extra virgin olive oil
  • ¼ cup 60ml fresh lemon juice
  • 6 garlic cloves minced
  • 3 tablespoons 10g fresh oregano, finely chopped (or 1 tbsp dried)
  • 1 tablespoon 6g lemon zest
  • 1 teaspoon 5g Dijon mustard
  • 1½ teaspoons 9g kosher salt
  • 1 teaspoon 2g black pepper, freshly ground
  • ½ teaspoon 1g red pepper flakes (optional)

Equipment

  • 1 Medium mixing bowl
  • 1 Whisk
  • 1 Zip-top bag or shallow dish
  • 1 Paper towels

Method
 

Step 1: Combine Ingredients
  1. In a medium mixing bowl, combine extra virgin olive oil, fresh lemon juice, minced garlic, chopped fresh oregano, lemon zest, Dijon mustard, kosher salt, freshly ground black pepper, and red pepper flakes if using.
Step 2: Emulsify
  1. Whisk all ingredients vigorously for 30-45 seconds until the marinade is well combined and slightly emulsified. The Dijon mustard helps keep the oil and acid combined longer.
Step 3: Marinate Protein
  1. Place your chosen protein (chicken, pork, lamb, or vegetables) in a zip-top plastic bag or shallow glass/ceramic dish. Pour marinade over protein, turning to coat all surfaces evenly. Seal bag or cover dish.
Step 4: Refrigerate
  1. Refrigerate for recommended time: 2-4 hours for chicken breasts, 4-6 hours for chicken thighs and pork, 4-8 hours for lamb. Turn protein halfway through marination time.
Step 5: Prepare for Grilling
  1. Remove protein from refrigerator 20 minutes before grilling to bring to room temperature. Remove from marinade and pat surface dry with paper towels to promote browning.
Step 6: Grill
  1. Grill over direct medium-high heat (400-450°F / 204-232°C) until protein reaches safe internal temperature: 165°F (74°C) for chicken, 145°F (63°C) for pork and lamb.

Notes

Fresh vs. Dried Oregano:
Fresh oregano contains more volatile oils and provides brighter flavor. If using dried, reduce amount to 1 tablespoon total.
Make-Ahead:
Marinade can be prepared up to 5 days in advance and stored in an airtight container in refrigerator. Bring to room temperature and whisk before using.
Reserved Marinade Technique:
Reserve ¼ cup of fresh marinade before adding raw protein. Use this clean portion to brush on during the last 2 minutes of grilling for intense fresh herb flavor.
Best Proteins:
Chicken thighs and legs, pork tenderloin, lamb chops, halloumi cheese, portobello mushrooms, zucchini.