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Oregano Marinade Recipe

June 17, 2010 by  
Filed under Greek Food

Total: Under 5 mins

Active: Under 5 mins

Makes: 2 1/2 cups

By Aida Mollenkamp

This marinade, loaded with oregano and thyme, gives a refreshing note to everything it coats. It’s a versatile blend that can go with just about anything—we use it on both our Greek Salad and our Oregano-Marinated Grilled Chicken with Charred Lemons.


1/3 cup freshly squeezed lemon juice (from 2 medium lemons)

1/3 cup dry white wine

1 cup extra-virgin olive oil

1/2 cup packed fresh oregano (leaves and tender stems only)

1/4 cup packed fresh thyme leaves

1 medium yellow onion, peeled and quartered

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper


Combine all ingredients in a blender or food processor and process on high until mixture is smooth and uniform, about 1 minute. Refrigerate until ready to use.

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