Marinades,  Recipes

Oregano Marinade

Oregano is one of my favorite herbs…super versatile and it’s flavor compliments so many types of proteins. With a jar of this marinade in your fridge, you could make two delicious meals this week…perhaps Roasted Oregano Chicken on a Sunday evening and then a few days later Grilled Oregano Shrimp. An investment in your dinner bank and super kid-friendly as well, this marinade is a keeper!

Roasted Shrimp with Oregano Marinade
Grilled Oregano Chicken with Chipotle-Honey Vinaigrette
Oregano Marinade
Author: Kate Wagner
Serves: 1 1/4 – 1/2 cup
I’m not a gadget girl, give me a chef’s knife and I can get dinner on the table. That said, I LOVE my food processor. It’s a particular type of magic to toss in a few ingredients, hit the pulse button, and in 30 seconds you have a perfectly emulsified dressing. Of course, a mason jar works fine, but if you don’t have a food processor, consider adding it to your wish list…it will quickly your favorite thing in the kitchen! Happy cooking!
  • 3-4 Oregano, large sprigs, leaves removed from the stems
  • 1 shallot, peeled and halved
  • 1 tsp Kosher salt
  • 1/4 White wine vinegar
  • 3/4 Olive oil
  1. Place oregano and shallot in the food processor and pulse until combined.
  2. Add the Kosher salt, white wine vinegar and olive oil and pulse until emulsified.
  3. Use right away or store in the fridge for up to 5 days.


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