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Shell Marr

Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
Mediterranean Marinade
      04/22/04 11:57 AM

I just got this from my Sister (she did not know where it originally came from), she has made it before and plans to use it this weekend on chicken as well for a BBQ - Poker Party that her and her man are going to. Please let me know if anyone tries it.

I just might have to try it on Sunday om the BBQ....it is supposed to be really nice here!



Mediterranean Marinade

1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano or a mix of all four
1/2 cup extra virgin olive oil
Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a non-reactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley, and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness; use it within 1 to 2 hours of making. Stir again before using.
Makes 1 cup.

You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting.

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