Oregano Marinade Recipe
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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