The Ultimate Greek Marinade for Chicken, Beef or Lamb (Practically Zero Carb & Keto!)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a fruity note while being more accessible.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable and often cheaper.

Start with 1.5 cups of extra virgin olive oil (120 ml).

Add 2 tablespoons of red wine vinegar (30 ml).

Squeeze the juice of one lemon (about 3 tablespoons or 45 ml) into the mixture.

Add 2 teaspoons of garlic powder.

Add 1 tablespoon of oregano (preferably Greek oregano).

Add 1 teaspoon of thyme.

Add 1/2 teaspoon of paprika.

Season with salt (about a generous three-finger pinch) and black pepper (about 12-15 grinds).

Whisk all ingredients together and taste for seasoning.

Prepare 2 lbs of chicken thighs by trimming excess fat and cutting into bite-sized pieces.

Transfer chicken pieces to a Ziploc bag or storage container.

Pour the marinade over the chicken, ensuring all pieces are coated.

Seal the bag and massage the marinade into the chicken.

Flatten the bag and refrigerate for a minimum of 30 minutes, up to 4 hours.

Dice an onion, shred romaine lettuce, and slice a tomato and an English cucumber.

Cook the marinated chicken in a cast iron skillet over medium-high heat, including all the marinade.

Cook until the chicken is done, stirring occasionally.

Prepare the 'pocket pasas' by filling with chicken, diced onion, cucumber slices, tomato, crumbled feta, and shredded lettuce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens