Best 12 Mint Marinade Recipes

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Mint marinade is a versatile marinade that can be used to enhance the flavor of a variety of dishes. Made with fresh mint leaves, this marinade is packed with bright and refreshing flavor that will add a touch of elegance to any meal. Whether you are grilling, roasting, or pan-frying, a mint marinade will help to keep your food moist and succulent while infusing it with a delightful minty taste. From classic lamb chops to grilled vegetables, the possibilities are endless when it comes to using mint marinade. So, if you are looking for a way to add a burst of flavor to your next meal, look no further than a mint marinade.

Let's cook with our recipes!

LAMB CHOPS WITH MINT-YOGURT MARINADE



Lamb Chops with Mint-Yogurt Marinade image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Whisk 1 cup plain whole-milk yogurt in a bowl. Add 1 1/2 teaspoons crumbled dried mint and 2 tablespoons grated onion. Mash 1 garlic clove into a paste with 1/2 teaspoon kosher salt; add to the yogurt along with 1/2 teaspoon pepper, 1 teaspoon lemon juice and a pinch of cayenne pepper. Season 8 frenched lamb rib chops with salt and pepper; marinate in the yogurt sauce for 1 to 4 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Lightly oil the grate. Grill the chops over direct heat until marked, 3 to 4 minutes per side. Move to the cooler side of the grill; cover and cook until the meat reaches 120 for medium-rare, 15 minutes. Let rest 10 minutes.

YOGURT, MINT AND LIME MARINADE



Yogurt, Mint and Lime Marinade image

Provided by Jamie Oliver

Categories     main-dish

Time 13m

Yield 2 1/2 cups

Number Of Ingredients 6

1 pint natural organic yogurt
2 good handfuls of fresh mint, chopped
2 limes, zested and juiced
1 tablespoon coriander seeds, crushed
Salt and freshly ground black pepper
A couple of lugs (2 tablespoons) olive oil

Steps:

  • Mix together the ingredients and smear over your chosen meat before leaving it to marinate.;

GREEK LEMON CHICKEN KABOBS WITH MINT MARINADE



Greek Lemon Chicken Kabobs With Mint Marinade image

Make and share this Greek Lemon Chicken Kabobs With Mint Marinade recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 39m

Yield 4 Breast halves, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1 (8 ounce) package small whole mushrooms
1/4 cup fresh lemon juice
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon finely chopped of fresh mint or 1 teaspoon dried mint
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 red onion, cut into wedges
hot cooked rice

Steps:

  • Cut chicken breast into 1 inch pieces.
  • Place chicken and mushrooms in zip-top plastic bag.
  • In a bowl, combine lemon juice, oregano, mint, salt, oil and garlic; mix well.
  • Add to bag with chicken and mushrooms; toss to coat.
  • Marinate for 10 minutes, turing once.
  • Thread chicken, mushrooms and onions evenly onto 8 metal skewers.
  • Place kabobs on grill over medium-high heat.
  • Cook uncovered for 10-14 minutes or until chicken is done; turning once.
  • Serve over hot cooked rice.

CHICKEN BREASTS IN GARLIC-MINT MARINADE



Chicken Breasts in Garlic-Mint Marinade image

This is one of my signature recipes, made up one summer when I had an abundance of mint, including English Mint, Orange Mint, Ginger Mint, etc. Its at its best on the Barbeque. I'm often asked for the marinade recipe, and people are always amazed that the main herb is MINT! In my opinion, it is most underused in North America in main dishes.... Any way.... here it is

Provided by Merlebleu

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1/4 cup fresh Italian parsley (if using dried herbs, then use 4 tbsp of mint and 2 of parsley. I've only used the herbs I've dried )
3/4 cup of fresh mint, packed (I prefer English, orange or ginger Mint or any combination)
3 -4 cloves fresh garlic
1/4 teaspoon hot chili peppers, fresh (just a bit, you don't want it to overtake the other flavors) or 1/2 teaspoon dried chili pepper flakes
2 tablespoons olive oil
3/4 cup white wine, you can add more to make a thinner marinade if required (or for non-alcoholic, substitute 1/2 cup apple juice with 2 tbsp rice wine vinegar)
2 tablespoons lemon juice

Steps:

  • Put the mint, garlic, parsley and pepper in a food processor and coarsly chop.
  • Add the olive oil and wine (or apple juice)
  • Blend again. If you are using dried hot red pepper flakes, add it now, no need to chop it further.
  • Place chicken breasts and marinade into a zippered plastic bag, shake it about, and allow to marinate at least 3 hours up to overnight.
  • About 1/2 an hour prior to cooking, add 2 tbsp lemon juice. (Adding the lemon juice sooner, will add too much lemon flavor, and it will tend to "cook" portions of the chicken).
  • Start cooking on medium on the BBQ, and reduce to low. You absolutely don't want it to dry out. Times will vary depending on your BBQ and the thickness of the breast. I use one of those BBQ saute pans with the holes in it, and it works better than directly on the grill. Feel free to pour the extra marinade over the breasts as they cook.
  • I most often serve this with a wild rice and orzo pilaf, and fresh vegetables (such as asparagus or snow peas or sauteed yellow zucchini with red peppers, red onions and grape tomatoes, with a bit of that mint added at the end).

LEMON-MINT HERB MARINADE



Lemon-Mint Herb Marinade image

Use on chicken, lamb, or firm fish like salmon or halibut. (do not marinate fish for more than 30 minutes, or it will start to "cook" and turn out tough.)

Provided by Outta Here

Categories     Low Protein

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 8

2 teaspoons lemon peel, grated
2/3 cup fresh lemon juice
1/4 cup of fresh mint, chopped
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped
1/4 cup white vinegar
1 1/2 tablespoons olive oil
2 garlic cloves, minced

Steps:

  • Combine all ingredients and stir well.
  • Put meat into a zipper plastic bag and pour marinade over. Seal and place in refrigerator for desired marinating time.
  • I usually pour marinade from meat into a small saucepan and bring to a boil. Use as a sauce for meat after it has been grilled.

MANGO AND MINT MARINADE



Mango and Mint Marinade image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 2 1/2 cups

Number Of Ingredients 12

3 mangoes, peeled and chopped (about 2 cups)
2-inch piece fresh ginger, peeled
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon cumin seed, toasted and crushed
1/4 cup cider vinegar
1 shallot, roasted
1 garlic clove, roasted
1/3 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1 pound medium shrimp, peeled and deveined

Steps:

  • In a blender, pulse together all ingredients. Puree mixture for 30 seconds. Pour into a plastic zip-lock bag, add shrimp and marinate for 1 hour in the refrigerator.

GRILLED BUTTERFLIED LEG OF LAMB WITH TAHINI-MINT MARINADE



Grilled Butterflied Leg of Lamb with Tahini-Mint Marinade image

You can also use this marinade on rib or loin chops.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 12

1/2 cup tahini (sesame paste)
2 cloves garlic, peeled and crushed
1/2 cup fresh lemon juice (3 to 4 lemons)
1 cup loosely packed mint leaves
1/2 cup olive oil
1 1/2 teaspoons coarsely ground black pepper
3/4 teaspoon sherry vinegar
1/4 teaspoon cayenne
Salt, to taste
3 1/4 pounds shank, half of a butterflied leg of lamb
3 lemons, thinly sliced
Fresh mint, for garnish

Steps:

  • For the marinade, combine first 9 ingredients and 4 tablespoons water in a blender; process until smooth.
  • Place lamb in a nonreactive dish; add marinade. Turn to coat. Let stand at room temperature for 1 hour or refrigerate up to overnight. If refrigerated, let lamb return to room temperature before grilling.
  • Brush a grill with oil; heat to medium hot. Remove excess marinade from lamb. Grill until well browned, 12 to 16 minutes; turn and cook 12 to 16 minutes more, or until an instant-read thermometer registers 140 degrees in thickest part (for medium rare). Grill lemon slices for garnish. Transfer lamb to a cutting board; let stand 15 minutes. Cut into 1/4-inch-thick slices. Serve with grilled lemon and fresh mint.

GRILLED EGGPLANT WITH MINT MARINADE



Grilled Eggplant With Mint Marinade image

Provided by Molly O'Neill

Categories     lunch, weekday, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 4

2 medium eggplants, cut across into 1/2-inch slices
2 1/2 teaspoons kosher salt
1 1/2 cups mint marinade (see recipe)
2 tablespoons chopped fresh mint

Steps:

  • Lay the eggplant slices out on paper towels and sprinkle with the salt. Let drain for 30 minutes. Rinse and pat dry. Place the eggplant in a bowl. Reserve 1/3 cup of the marinade and pour the rest over the eggplant, turning to coat it well. Set aside no longer than 30 minutes.
  • Preheat a grill or broiler. Grill or broil the eggplant until browned and tender, about 5 minutes per side. Divide among 4 plates, drizzle with the reserved marinade and sprinkle with mint. Serve

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 723 milligrams, Sugar 10 grams

MINT MARINADE



Mint Marinade image

Make and share this Mint Marinade recipe from Food.com.

Provided by Millereg

Categories     Grains

Time 15m

Yield 3/4 pint approximately, 2 serving(s)

Number Of Ingredients 8

2 tablespoons finely chopped of fresh mint
10 fluid ounces dry white wine
4 tablespoons olive oil
1 clove garlic, crushed
salt and black pepper, to taste
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1 teaspoon sugar

Steps:

  • Place all the ingredients in a bowl and mix well.
  • Use to marinate lamb or chicken.

MINT MARINADE



Mint Marinade image

Provided by Molly O'Neill

Categories     condiments

Time 2m

Yield Three-quarters of a cup

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup dry white wine
2 teaspoons chopped fresh mint
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

  • Combine the olive oil, red-wine vinegar, white wine, mint, basil, oregano and salt and pepper in a bowl and whisk.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 14 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 0 grams

GRILLED LEG OF LAMB WITH ZINFANDEL MARINADE AND MINT PESTO



Grilled Leg of Lamb With Zinfandel Marinade and Mint Pesto image

This is my absolute favorite way to cook lamb. Adapted from "The Sutter Home Napa Valley Cookbook", the lamb is marinated in a combination of herbs, olive oil, brown sugar, dijon mustard, soy sauce and olive oil for 48 hours and then grilled. TO DIE FOR! And so easy. Great for company because you do this way ahead and then have time for your guests...but still have an impressive, restaurant-quality meal.

Provided by Epi Curious

Categories     Lamb/Sheep

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 17

5 lbs leg of lamb, boned and butterflied
5 garlic cloves, sliced into thin slivers
1 1/4 cups zinfandel (NOT WHITE ZINFANDEL!!!)
1/3 cup Dijon mustard
1/4 cup soy sauce
2 tablespoons shallots, chopped
1 tablespoon rosemary (fresh, minced)
1 tablespoon black pepper (freshly ground)
1 cup olive oil
vegetable oil, for brushing grill rack
1 cup mint (fresh, finely chopped)
1/4 cup dry roasted peanuts (unsalted, finely chopped)
1/4 cup sesame oil
2 tablespoons soy sauce
1 tablespoon sugar
1 1/2 teaspoons garlic (fresh, minced fine)
salt & freshly ground black pepper

Steps:

  • Quickly rinse the lamb under cold running water and pat dry with paper towels. Trim off any excess fat. With a small, sharp knife, make 1/2 inch deep slits every 2 inches around the entire surface of the meat and insert a garlic sliver into each slit. Transfer to a nonreactive container.
  • For the marinade: In a bowl, combine the wine, sugar, mustard, soy sauce, shallots, rosemary and black pepper. Whisk in the olive oil. Pour the mixture over the lamb. Cover and refrigerate for 48 hours, turning the meat at least 3 times.
  • About two hours before grilling, remove the lamb from the refrigerator.
  • Prepare a covered grill for moderate indirect-heat cooking. Position a drip pan in the center of the fuel grate.
  • Remove the lamb from the marinade and set aside. Pour the marinade into a saucepan; place over medium-high heat and bring to a boil, then set alongside the grill.
  • When the fire is ready, lightly brush the grill rack with vegetable oil. Place the lamb in the center of the rack, cover the grill and cook, turning and brushing with the marinade every 10 minutes, until done to preference when cut into with a small, sharp knife (35 to 40 minutes for medium-rare).
  • For the mint pesto: In a medium bowl, combine the mint, peanuts, sesame oil, soy sauce, rice vinegar, sugar and garlic. Add salt and pepper to taste. Transfer to a serving bowl and set aside. (Pesto can also be prepared in a food processor or blender, which is what I prefer to do).
  • Remove the lamb to a cutting surface, cover loosely with aluminum foil and let stand for about 10 minutes before serving.
  • To serve, thinly slice the lamb on the diagonal across the grain. Arrange the slices on a warmed serving platter and place the mint pesto alongside.

LEMON & FRESH MINT MARINADE



Lemon & Fresh Mint Marinade image

Made this this past weekend for some grilled veggies (zucchini, summer squash and orange peppers). Delicious, fresh, a true taste of Summer!Measurements are slightly approximate...use you own judgement, I was kinda winging it!

Provided by Kozmic Blues

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1/3 cup extra virgin olive oil
1 lemon, zest of
1 1/2 lemons, juice of
2 teaspoons dried oregano
1/3 cup of fresh mint
2 garlic cloves
1/2-1 teaspoon crushed red pepper flakes
salt and pepper, to taste

Steps:

  • Blend all ingredients in blender until cloves of garlic are small. Flecks of green mint leaves are perfect.
  • Pour over your favortie veggies and let set for up to 3 hours.
  • Grill!

Tips:

  • Choose the right cut of meat: For best results, use a tender cut of meat that will marinate well. Some good options include flank steak, skirt steak, hanger steak, and chicken breasts.
  • Use a flavorful marinade: The marinade is what gives the meat its flavor, so be sure to use a recipe that you enjoy. There are many different marinade recipes available, so you can find one that suits your taste buds.
  • Marinate the meat for at least 30 minutes: The longer you marinate the meat, the more flavor it will absorb. However, you don't want to marinate the meat for too long, as this can make it tough. 30 minutes is usually a good amount of time.
  • Cook the meat over medium-high heat: This will help to sear the meat and lock in the juices. Be sure to cook the meat to the desired doneness.

Conclusion:

Mint marinade is a versatile and flavorful way to add moisture and flavor to your favorite meats. Whether you're grilling, roasting, or pan-frying, a mint marinade will help you create a delicious and memorable meal. So next time you're looking for a new way to cook your meat, give mint marinade a try.

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