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Marinade, Greek (P)
Source: Chef Jeff Gabriel
Serves: 6

1 cup olive oil
1/4 cup freshly squeezed lemon juice
3 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons dried oregano
1 tablespoon chopped fresh thyme leaves or 1 tsp. dried thyme
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

In a small bowl, mix together all the marinade ingredients.

Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.

Marinade makes about 1-1/2 cups, enough to marinate about 1-1/2 pounds of boneless, skinless chicken breasts.

Posted by Sheryl Donner

Nutritional Info Per Serving: 331 Calories (kcal); 36g Total Fat; (96% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 64mg Sodium
Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7-1/2 Fat; 0 Other Carbohydrates