Oh sweet mama! This Greek feta marinade is something else, and it can be used for a bunch of different dishes. Such as Greek chicken, pork chops, or souvlaki made with any type of meat to load on Greek pita bread or to make a Greek souvlaki platter. The best part is whatever Greek meat dish you are making, Greek salad will almost always pair well, allowing you to use the feta cheese for the salad and the feta brine along with ladolemono for this recipe to marinate the meat. In fact, just the feta brine & ladolemono established the base flavor for the meat. Depending on where the Greek feta marinade will be used. Increase the garlic and/or add mustard to the ladolemono itself along with any additional herbs and spices.
Greek Feta Marinade Ingredients
Feta Cheese Brine & Ladolemono.
Feta Cheese
Use a good-quality feta cheese; there are a lot out there that are just not good. Like a hard crumble instead of a creamy one and too salty. One of the best ones I have come across is the Doric Macedonian-style feta cheese. This is not too heavy in salt, and the cheese is nice and creamy while still being crumbly.
Another brand that is common and easy to get is the Saputo feta cheese. This feta cheese brine is a bit saltier, and the cheese is not as creamy. In fact, with this brand you want to soak the feta cheese in water for about 15-30 minutes to remove some of the salt and improve texture. The feta brine, however, can be used as is with ladolemono to create the Greek Feta Marinade. Although limit to about 1/4 cup of feta brine per 1 lb of meat as a general guideline. Any leftover feta cheese brine can be frozen to use at a later time.
Topping up Feta Cheese Brine
If you find yourself in a situation where you don’t have quite enough feta cheese brine, you can substitute it with the below. The below mixture should be added to however much feta cheese brine you have to make up the difference for the amount needed. Use the below as a guideline and adjust how you see fit.
- 1/4 cup of Water
- 3/4 tsp Sea Salt (on the low end at about 6.5% to 1 tsp of sea salt at the high end, about 8.5%)
- 1 tsp distilled white vinegar or 2 tsp of Whey
Ladolemono
Greek ladolemono is used in quite a few dishes, and in this recipe it is combined with feta cheese brine to create an astounding marinade. This combination of ladolemono and feta cheese brine can be used just by itself as a marinade or with additional ingredients added. Which, more often than not, you will want to add based on the type of meat you are marinating.
Greek Feta Marinade Seasoning
While the Greek Feta Marinade establishes that unique flavor base. There are so many ways you can add certain herbs and spices to shape the overall flavors. One such seasoning is the standard Halifax Donair spice that can be used for gyros and souvlaki. This is perhaps one area where you can experiment quite a bit.
Choice of Seasoning: You can go with what your heart desires. Such as Greek seasoning without any salt since the feta brine will already contain enough or poultry seasoning if using it for chicken or pork. Include a heat source such as black or white pepper, peppercorns, bukovo or red chili flakes, Cubeb peppers (or black pepper & allspice can be substituted), cayenne pepper, or chili flakes (Aleppo, Isot, or Ufra). Some common herbs and spices to use depending on the meat are listed below:
- Beef, Lamb, or Mutton Seasoning: Allspice, Bay Leaf, Cinnamon, Coriander, Cumin, Garlic Powder, Nutmeg, Onion Powder, Oregano, Paprika, Parsley, Rosemary, Sumac, and Thyme.
- Chicken Seasoning: Bay Leaf, Chicken Powder, Dijon Mustard, Dill, Garlic Powder, Onion Powder, Oregano, Paprika, Parsley, Poultry Seasoning, Sage, Savory, and Thyme.
- Pork Seasoning: Borrows from either one, but typically Dijon mustard is always included.
- Sometimes tomatoes, peppers, and onions are included and pureed with the marinade.
Souvlaki: If using as a souvlaki marinade, then wine can be added, which is quite common. If using tougher meats like beef, mutton, or lamb, add yogurt or milk to assist in tenderizing.
How much Greek Feta Brine for Meat
The Greek feta brine is made up of equal amounts of Ladolemono & feta cheese brine. 1/4 cup of each is used to marinate 1 lb of meat and is scalable.
Guideline: Use 1/4 cup of Ladolemono and 1/4 cup of feta cheese brine for every 1 lb of meat. A little bit more meat is fine.
Pork Marinating in Greek Feta Marinade with added crushed black pepper, oregano, and thyme.
How long to marinate
Marinate any meats added to the Greek feta marinade for a few hours, or even better, overnight, to allow the flavors to fully develop. For tougher meats like beef, lamb, mutton, and even pork, optionally include milk or yogurt. Which will help tenderize the meat.
Greek Pork Chops
Greek Pork Chops uses Greek feta marinade with the addition of the following:
- 1/2 tsp Smoked Paprika & Yellow Mustard or more
- 1/4 tsp Thyme, Black Pepper, and Aleppo or more
These get seared, baked, or reverse seared and served on tzatziki sauce with red Greek sauce ladled over the top and crumbled feta cheese. Optionally served with a side of Greek salad. These are also great for the BBQ or grill.
Greek Chicken
With crushed black pepper and Aleppo, oven-baked at 375°F for 45 minutes. Rested in the oven with the heat shut off for 15-20 minutes. Chicken breast can also be marinated in the Greek feta brine with additional herbs and spices and cooked for Greek chicken gyros. Add poultry seasoning or sage & savory, which are also nice herbs that work wonderfully with chicken.
Hali Souvlaki
Hali Souvlaki uses the standard Halifax donair spice without the salt to season the Greek feta marinade. These are really good with a nice kick of heat.
Pork Souvlaki
Pork souvlaki is diced pork marinated in just the Greek feta marinade for about 4 hours or longer. These can be skewered and then cooked in the rotisserie unit or oven. They can also be slow-cooked with the marinade so they come out soft and tender. But typically you see souvlaki on skewers and grilled. These ones below were cooked at 250°F in a rotisserie unit for 55 minutes, then at 400°F for 8-12 minutes or until nice color formation. Garnished with Parsley & Aleppo. A lemon wedge on the side is nice too to squeeze over the meat. These too are great for the BBQ or grill.
Greek feta marinade with the Dijon mustard included in the ladolemono. Then added 1 tsp crushed black peppercorns, 1 tsp oregano, and 1/2 tsp thyme. Garnished with Parsley & Aleppo.
Ingredients
- 2 lb Choice Meat - or slightly over is fine (Chicken, Pork, Mutton, Beef, or Lamb)
- 1/2 C Ladolemono - Include 1/2 Tbl Dijon Mustard if marinating pork
- 1/2 C Feta Cheese Brine
- Choice of Seasoning & Heat - see notes
Instructions
- Prepare the Greek Ladolemono and empty 1/2 cup into a marinating bowl along with 1/2 cup of feta cheese brine. Add choice meat and seasoning. Mix well and cover to refrigerate a few hours or up to an overnight marinade.
Notes
- Beef, Lamb, or Mutton Seasoning: Allspice, Bay Leaf, Cinnamon, Coriander, Cumin, Garlic Powder, Nutmeg, Onion Powder, Oregano, Paprika, Parsley, Rosemary, Sumac, and Thyme.
- Chicken Seasoning: Bay Leaf, Chicken Powder, Dijon Mustard, Dill, Garlic Powder, Onion Powder, Oregano, Paprika, Parsley, Poultry Seasoning, Sage, Savory, and Thyme.
- Pork Seasoning: Borrows from either one, but typically Dijon mustard is always included.
- Sometimes tomatoes, peppers, and onions are included and pureed with the marinade.
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