Not too, too long ago, I posted about Chicken Souvlaki, which made for a fine pita sammich dinner.
Now I’m back, having thought long and hard about the marinade/salad dressing that made the Souvlaki ermmm, Souvlaki; and I believe it deserves its own post.
Also, I needed to make a fresh batch for a chicken ‘za! I was working on and for to marinate a pork tenderloin. I gotta say, for a simple recipe, this stuff gets around…
INGREDIENTS
•1-1/2 tsp dried oregano
•1-1/2 tsp dried thyme
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•Pinch garlic powder
•2-1/2 tsp red wine vinegar
•1 tbsp fresh lemon juice
•4 tbsp olive oil
Place the seasonings, vinegar, and lemon juice in a small bowl and whisk to combine – I used my mini food processor.
Whisk in the olive oil until the dressing has emulsified (while my mini processor was running, I poured the oil into the reservoir on the top of the lid and let it drizzle down into the bowl to emulsify).
That’s it.
Transfer your dressing/marinade/call it what you will to a jar and stash until needed.
I needed mine pretty darned quickly, so spooned a couple of tablespoons over four chopped chicken breast halves and then went on to sauté them in a bit of olive oil.
Tasty.
And it made for a very nice ‘za! topping, but more about that later.
I was gonna use the rest as a salad dressing, but then got to thinking about this pork tenderloin I had sitting in the fridge…
A couple of roughly chopped cloves of garlic added to the remainder of the marinade/dressing/call it what you will in a gallon zipper bag along with the tenderloin has us set up for a very nice weekend dinner, I believe.
Details to come.