Lemon, Garlic and Herb Marinade for Grilling

What you need

• 120 ml (1/2 cup) extra-virgin olive oil
• 60 ml (1/4 cup) fresh lemon juice
• 2 tsp lemon zest, finely grated
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 2 tbsp flat-leaf parsley, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Whisk the lemon juice, zest, garlic, oregano, thyme, salt and black pepper in a bowl.

2. 2

   Pour in the olive oil in a steady stream, whisking, until thick.

3. 3

   Stir in the parsley.

4. 4

   Pour over about 1 kg (2 lb) of food in a dish or zip bag and turn to coat. Chill for 30 min to 2 hours, or up to 12 hours for thick, dense cuts. Delicate pieces turn mushy in lemon juice, so keep those to 20-30 min.

5. 5

   Lift the food out and let the extra drip off before cooking. Throw away the used marinade, since raw juices have been in it.

6. 6

   Poultry must reach 74 °C (165 °F) inside and minced meat 71 °C (160 °F).

Imported from apriljharris.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.