Lemon & Olive oil ‘love rub’

Λαδολέμονο

Lath-o-lé-mo-no

 

4 large lemons, juiced
2 tspn dijon mustard
300ml extra virgin olive oil
2 tspn rigani (Greek oregano)
4-5 cloves of garlic
a good splash of retsina or wine
salt and pepper

Place lemon juice, garlic & mustard in a food processor and blend well.

Slowly drizzle in olive oil to create an emulsion.

With mixer still on, splash in retsina or wine and season well with salt & pepper.

Store in a screw top jar or bottle in the fridge.

This can be used as a marinade for meat, chicken, fish & seafood.

Use it also as a baste during cooking.

 

 

 

Marinade for Gyros

Use above recipe.

Can also add grated fresh tomato (inside flesh only) in the mixture.

Rub marinade evenly over every piece and marinate for at least 24hrs in fridge.

1 onion (optional) – slice in thin rings and add amongst meat pieces while marinating for additional flavour (Remove onion slices before skewering & cooking).

Lamb gyros: Use shoulder, leg and back straps

Pork gyros (traditional choice in Greece): Use belly and shoulder

Chicken gyros: Use thigh fillets