Mediterranean Marinade


by: Laura

The rules to building a marinade are: there aren’t any rules, and you can add whatever you want. But before you start dumping ingredients into a bowl with all the restraint of a sailor on leave, let me give you some advice. Start with the basics. That means a little acid, a little oil, and a whole bunch of good flavors.


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serves: 1

7 tablespoons extra virgin olive oil

2 teaspoons paprika

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon granulated garlic

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Mediterranean Marinade

Servings Per Recipe: 1

Amount per Serving

Calories: 873

  • Total Fat: 95.9 g
  •     Saturated Fat: 13.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 2387.6 mg
  • Total Carbs: 7 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 0.6 g
  • Protein: 1.8 g

how is this calculated?

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1.  In a small bowl, mix the ingredients.

Cooks' note:
Actually, there is one rule about marinades. When they include an acid, be sure to use non-reactive containers. These are dishes and bowls made of glass, plastic, or ceramic. Containers made of aluminum or other metals react with acids and add a metallic flavor to food. My favorite container is a resealable plastic bag. I set the bag in a bowl so the liquid comes up the sides of the food and covers it evenly. If there is not enough liquid, I turn the bag over every hour or so.

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