Take a trip to the Mediterranean with this refreshing herb, lemon marinade. It's flavor profile is versatile enough for Greensbury's organic poultry, pork, or seafood!

By Chef Thomas Kaylor.

This marinade is great on chicken, pork, fish, and shellfish. It's quick and easy and it's a crowd pleaser. I recommend using it for grilling, oven roasting, or pan searing proteins.  This recipe makes 1 cup of marinade, which covers 2lbs of protein. 

Preparation time: 10 minutes


  • 2 Lemons
  • 1/4 cup oregano leaves
  • 1/4 cup parsley leaves
  • 4 garlic cloves, peeled
  • 2 Tablespoons Dijon mustard
  • 1 teaspoon chili flake
  • 3/4 cup olive oil
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper


  1. Peel 6 strips of lemon zest from one of the lemons using a vegetable peeler. Cut both lemons in half and squeeze the juice. Remove the seeds from the lemon juice using a spoon or small strainer.
  2. Place all ingredients except for the lemon zest into a blender and blend on the highest setting until smooth.
  3. Scrape the Mediterranean marinade over your protein with a rubber spatula and add the lemon zest. 
  4. Place your protein into a plastic Ziploc and pour marinade over it. Add the lemon zest to the bag. Mix the protein and marinade together, close the bag and refrigerate for at least 2 hours and up to 12 hours before cooking. 

Recommended proteins: