Moroccan Marinade

Author: Canadian Living

Marinades usually contain an acidic ingredient, such as vinegar, that helps tenderize as it flavours.

  • Portion size 75 servings
  • Credits : Canadian Living Magazine: June 2001

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons ground cumin
  • 2 tablespoons paprika
  • 2 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cinnamon

Method

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.

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Moroccan Marinade

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