Greek Soulvaki
I use this marinade on Chicken, pork or lamb. I occasionally marinate whole chicken breast and stuff with feta cheese.
I use this marinade on Chicken, pork or lamb. I occasionally marinate whole chicken breast and stuff with feta cheese.
- Carbohydrate 11.8246631492026 g
- Cholesterol 0 mg
- Fat 10.2255287542855 g
- Fiber 1.05978125753368 g
- Protein 0.95507187617591 g
- Saturated Fat 1.42549625058897 g
- Serving Size 1 1 Serving (133g)
- Sodium 2328.38025000357 mg
- Sugar 10.7648818916689 g
- Trans Fat 0.295968750111197 g
- Calories 130 calories
Step-by-step
- Marinate for at least 3-4 hours (better overnight).
Acid breaks down surface proteins prematurely if applied for longer than twelve hours, resulting in a mealy texture rather than a tender bite. Balancing the three tablespoons of lemon juice with three tablespoons of olive oil creates an emulsion that protects the exterior of the protein from harsh denaturing while allowing the garlic, black pepper, and oregano to penetrate efficiently. Mince the half cup of onion finely to release maximum aromatics into the oil base before coating the meat. Allow the mixture to penetrate the protein for at least three to four hours in a refrigerator held at 40 degrees Fahrenheit or below, or extend the process overnight for deeper infusion. Substituting dried oregano with fresh requires doubling the volume since dehydrated herbs concentrate essential oils more densely than fresh leaves. Wooden skewers require a thirty-minute water soak before threading to prevent scorching on the grill grate, whereas flat metal skewers conduct heat internally to cook the protein evenly from the center outward.
