Moroccan Marinade
Marinades usually contain an acidic ingredient, such as vinegar, that helps tenderize as it flavours.
Servings: 1/3 cup (75 mL)
Ingredients:
-
3 tbsp (50 mL) olive oil
2 tbsp (25 mL) each ground cumin and paprika
2 tbsp (25 mL) each granulated sugar and lemon juice
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) cinnamon
Preparation:
In small bowl, stir together ingredients.
For every 4 servings (1 lb/500 g boneless or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish), marinate with 1/3 cup (75 mL) marinade.
Cover and refrigerate to marinate meat or poultry for at least 4 hours or for up to 12 hours; marinate fish for no more than 30 minutes.
Additional Information
Source
Canadian Living Magazine: June 2001
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