"This marinade goes great with everything, and I mean everything: poultry, seafood, beef, veal, pork, lamb, and vegetables."

May 25, 2017


Combine the lemon zest, juice, salt, pepper, and red pepper flakes (if using) in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Stir in the garlic and herbs. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 2 hours of making. Stir again just before using.

Makes 1 cup, enough for 1 pound of meat or seafood

About this recipe

"The larger the piece of meat, the longer you should marinate it. If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I can’t think of a single food that doesn’t taste better bathed in it. You can use it as both a marinade and a basting sauce. Before marinating poultry, meat, or seafood, simply set a portion aside for basting." -- Steven Raichlen

Reprinted with permission from Barbecue Sauces Rubs and Marinades by Steven Raichlen, Workman Publishing, 2017.


  • 1/2 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon coarse salt (sea or kosher), or to taste
  • 1/2 teaspoon cracked black peppercorns, or to taste
  • 1/2 teaspoon red pepper flakes (optional)
  • 3 cloves garlic, peeled and crushed with the side of a cleaver or minced
  • 1/2 cup coarsely chopped fresh herbs, such as parsley, basil, oregano, dill, and/or cilantro
  • 1/2 cup extra virgin olive oil
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