It’s getting hot in hurrrr, so mar-i-nade your meat

Yeah that’s right, I’m a gangsta. Well obviously not really, but I can pretend right?


Basil and garlic chicken

Basil and garlic chicken

Over here in Radelaide the sun is starting to shine and the weather is getting amazing! It’s funny how much the weather determines the foods that I cook. Sometimes I will have a comfort-food type recipe planned for a dinner and then that day turns out to be warm and I just can’t bring myself to cook a hot meal on a hot day. When the weather is warm, we turn to salads.


Marinade madness

Marinade madness

Salads for me though are so much more than just leaves and chopped up tomato plonked on the side of the plate. I LOVE to make a meal out of it, adding in meat or eggs, carbs in some form, seeds, nuts, cheese, whatever takes my fancy on the day actually. There is one thing that really makes  a salad. And that is a good meat marinade.


Lamb greek salad kids version

Lamb greek salad kids version

A good marinade means that every bite you have with the meat in it, is just one of those mouthfuls that you just can’t help but groan out loud. I have two go-to marinades that always come out of the woodwork when the weather warms up: garlic and basil chicken; and greek lamb.


These marinades are the sorts of things that busy girls can do in the morning before work or mum life and then throw together into an amazing salad at the end of the day.


So here they are, do your taste buds a favour and get into these.


Garlic and basil chicken:

This will be enough for 2 chicken breasts or 4 chicken thighs.

Finely dice 2 cloves of garlic (or use 2 tsp minced garlic from a jar) and put into a bowl with a big handful of basil chopped finely, a squeeze of half a lemon, a pinch of sea salt flakes and a good glug of olive oil. Plonk your meat in and get in there with your hands and give the meat a good massage with the marinade. Leave this for at least half an hour but for as long as you have.

When I use this marinade I normally brown the chicken well on all sides then finish it off in a 190 degree oven.


Greek Lamb:

This is enough for about 500g lamb pieces.

Finely dice 2 cloves of garlic (or 2 tsp minced garlic), put in a bowl along with 1 lemon squeezed, a big pinch sea salt flakes, some cracked pepper, and 2 tsp oregano (fresh if you have it). Repeat as with the chicken marinade.

For the lamb pieces I will just fry them in a frypan with some olive oil.


Add to your salad or on a plate with some salad and voila, summer meat madness.

Happy cooking,


The Dietitian Mummy





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