How to Make Marinde

Marinde is a simple, flavour-packed marinade used to tenderise meat, poultry, seafood, or vegetables before cooking. It combines savoury, tangy, and aromatic ingredients to create depth of flavour while keeping food moist and juicy. This easy homemade version takes just minutes to prepare and can be adapted to suit many dishes. Total time is 10 minutes to mix, plus marinating time.

Ingredients

For the Marinde

• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 2 garlic cloves, crushed
• 1 teaspoon honey
• 1 teaspoon dried mixed herbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make Marinde

• Prepare the bowl: Use a medium mixing bowl or large jug so there is enough room to whisk the ingredients together properly.
• Add the liquids: Pour in the olive oil, lemon juice, and soy sauce. These form the base of the marinde and help carry flavour into the food.
• Mix in flavourings: Add the crushed garlic, honey, herbs, salt, and black pepper.
• Whisk well: Whisk briskly for 1 minute until the mixture looks smooth and lightly blended.
• Use or chill: Pour over chicken, fish, vegetables, or meat. Cover and refrigerate while marinating.
• Cook and serve: Remove the food from the marinade and cook by grilling, roasting, frying, or baking until done.

Tips

How long should I marinate chicken?

For the best flavour, marinate chicken for 2 to 8 hours in the refrigerator.

Can I use fresh herbs instead?

Yes, use 1 tablespoon finely chopped fresh herbs in place of dried herbs.

Why is my marinde separating?

Oil and acid naturally separate. Simply whisk again before using.

How do I make it spicier?

Add chilli flakes, cayenne pepper, or a little hot sauce.

Serving Suggestions

• Use with grilled chicken breasts
• Toss with vegetables before roasting
• Brush over salmon before baking
• Coat lamb chops before grilling
• Use as a quick flavour boost for tofu

Storage

Room Temperature

Keep only while preparing. Do not leave out for more than 1 hour.

Refrigerator

Store unused marinde in a sealed jar for up to 5 days. Shake well before using.

Freezing

Freeze in portions for up to 2 months. Thaw overnight in the fridge before use.

Nutrition

• Calories: 75 kcal
• Carbohydrates: 2g
• Protein: 1g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 320mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

How to Make Marinde

Recipe by Milli RoseCourse: CondimentCuisine: InternationalDifficulty: Easy

Servings

6

portions

Prep time

10

minutes

Cooking timeminutes

Total time

10

minutes

Calories

75

kcal

A quick and versatile homemade marinde made with oil, lemon, garlic, and herbs. Perfect for chicken, fish, vegetables, or grilled meats.

Ingredients

• 4 tbsp olive oil

• 2 tbsp lemon juice

• 1 tbsp soy sauce

• 2 garlic cloves, crushed

• 1 tsp honey

• 1 tsp dried mixed herbs

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions

• Add olive oil, lemon juice, and soy sauce to a bowl or jug.
• Stir in garlic, honey, herbs, salt, and pepper.
• Whisk until fully blended and slightly thickened.
• Pour over meat, fish, or vegetables and coat well.
• Cover and chill before cooking as desired.

Notes

• Chicken benefits from 2 to 8 hours marinating.
• Vegetables need only 30 minutes.
• Always discard used marinade that touched raw meat.