Mediterranean Marinade Recipes

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MEDITERRANEAN CHICKEN MARINADE



Mediterranean Chicken Marinade image

This is a yummy, flavorful marinade that livens up bland chicken dinners. However, this could also be used on pork chops, fish and turkey! I made this with brown rice and used some of the unused marinade as a sauce to pour over the rice. DELICIOUS!!!

Provided by Ginger Paro

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 4

Number Of Ingredients 5

½ cup fresh lemon juice
¼ cup extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon prepared yellow mustard (such as French's®)
2 teaspoons ground dried oregano

Steps:

  • Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 3.8 g, Fat 14.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 44.4 mg, Sugar 0.8 g

MEDITERRANEAN MEAT MARINADE



Mediterranean Meat Marinade image

This is another one of my family's favorites. Everyone has always loved it...and it goes so well with any kind of meat.

Provided by LEANAD

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 12

¾ cup light olive oil
½ cup red wine vinegar
2 lemons, juiced
5 cloves garlic, crushed
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
crushed black pepper to taste

Steps:

  • Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform.

Nutrition Facts : Calories 393 calories, Carbohydrate 11 g, Fat 42.3 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 6.1 g, Sodium 3.2 mg, Sugar 0.2 g

MEDITERRANEAN MARINATED VEGETABLES



Mediterranean marinated vegetables image

Herbs, garlic and olive oil make a great marinade for vegetables

Provided by Curtis Stone

Categories     Dinner, Vegetable

Time 15m

Number Of Ingredients 8

1 head of garlic
2 tbsp fresh thyme leaves
1 tbsp fresh rosemary leaves
8 fresh bay leaves
1 tbsp Maldon salt
2-3 tsp cracked black peppercorns (these can be bought in jars)
150ml/¼ pint olive oil
900g/1.3kg/2-3lb of assorted vegetables (e.g. asparagus, large or baby courgettes, sweet potatoes, aubergines , fennel, red onions, corn cobs, parboiled new potatoes)

Steps:

  • Peel the garlic cloves and tip into a food processor with the thyme, rosemary, bay leaves, salt, peppercorns and oil. Whizz well to release the flavours - alternatively grind dry ingredients using a pestle and mortar then blend in the oil.
  • Prepare 900g-1.3kg/2-3lb of assorted vegetables (e.g asparagus, large or baby courgettes, sweet potatoes, aubergines, fennel, red onions, corn cobs, parboiled new potatoes). Halve asparagus lengthways, cut large courgettes into chunks or halve baby ones lengthways. Cut sweet potatoes and aubergines into thick chunks, cut fennel and red onion lengthways into wedges, corn into chunks and potatoes in half lengthways. Mix the vegetables and marinade together and marinate for a couple of hours before barbecuing. Cooking times will vary according to your choice of vegetables and their thickness - keep turning and prodding them and you'll feel when they're done.

Nutrition Facts : Calories 202 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium

MEDITERRANEAN MARINADE



Mediterranean Marinade image

Bistro flavors meet classic steak house in this simple, satisfying meal. The marinade for the flank steak is made with red-wine vinegar, rosemary, and garlic. Serve with smashed and seasoned cherry tomatoes and a salad of crunchy, cold radishes, red onion, and greens. Use a fresh, crusty baguette to sop up the juices or to make sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 7

4 garlic cloves
4 rosemary sprigs
1 teaspoon salt
Pepper
5 tablespoons extra-virgin olive oil
1/4 cup red-wine vinegar
1 teaspoon sugar

Steps:

  • Smash garlic with the leaves of the rosemary sprigs, salt, and plenty of pepper. Mix in oil, red-wine vinegar, and sugar.
  • Marinate steak in a resealable bag, refrigerated, for 4 to 24 hours. Flip the bag occasionally.

MEDITERRANEAN MARINADE/FILET MARINADE AND SALAD DRESSING



Mediterranean Marinade/Filet Marinade and Salad Dressing image

Provided by Food Network

Categories     condiment

Time 15m

Yield 4 1/2 cups

Number Of Ingredients 14

1 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped red onion or shallots
2 tablespoons kosher salt, or more as needed
1 tablespoon basil
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon black pepper, or more as needed
1 tablespoon crushed red pepper
1 teaspoon cracked fennel
1 teaspoon thyme
6 cloves fresh garlic
Zest and juice of 2 lemons
2 1/2 cups olive oil or blend

Steps:

  • Blend the vinegar, mustard, onion, salt, basil, oregano, parsley, black pepper, crushed red pepper, fennel, thyme, garlic, lemon zest and juice and 1/4 cup cold water in a blender on low speed until smooth. Slowly blend in oil until smooth. Season to taste. Use as a marinade for meat, fish or vegetables. Place item in marinade and refrigerate for 4 hours or up to overnight.

MEDITERRANEAN MARINADE



Mediterranean Marinade image

A Greek inspiration! Tart but not to the point of rudeness, like my teammates on Zaar World Tour VI. Lemon and thyme go together so well, and I could never resist kalamata olives, so there you go!

Provided by Kumquat the Cats fr

Categories     Greek

Time 10m

Yield 3/4 cup, 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1/2 cup lemon juice
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon dried thyme (or 1 tablespoon fresh)
2 garlic cloves, minced
1/4 cup kalamata olive, chopped
1 teaspoon sea salt (to taste)
fresh ground black pepper, to taste

Steps:

  • Whisk together first 5 ingredients. Add the kalamata olives, and mix. Pour over tofu (sliced lengthwise) coating all sides of both pieces. Sprinkle with salt and pepper on all sides.
  • Let marinate for at least 1 hour.

Nutrition Facts : Calories 140.6, Fat 14.5, SaturatedFat 2, Sodium 655.7, Carbohydrate 4, Fiber 0.7, Sugar 0.8, Protein 0.3

RIB-EYE STEAKS WITH MEDITERRANEAN MARINADE



Rib-Eye Steaks With Mediterranean Marinade image

Make and share this Rib-Eye Steaks With Mediterranean Marinade recipe from Food.com.

Provided by Loves2Teach

Categories     Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup dry red wine
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon crushed red pepper flakes
4 (10 -12 ounce) rib eye steaks, about 1 inch thick
1 teaspoon garlic salt

Steps:

  • In large plastic resealable bag set inside a large bowl, combine marinade ingredients. Add steaks to bag. Press air out of the bag and seal tightly. Turn bag several times to distribute marinade, place bag back in bowl, and marinate 30 to 60 minutes.
  • Remove steaks from bag and let excess liquid drip off. Discard marinade. Let steaks stand at room temperature for 20 to 30 minutes before grilling. Just before grilling, season both sides of each steak with 1 teaspoon garlic salt.
  • With lid closed, grill steaks over direct high heat (500 to 550 degrees) until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move steaks temporarily over indirect high heat.).
  • Remove from grill and let rest 2 to 3 minutes. Serve warm.

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