Moroccan spiced lemon marinade

Yield: 1 Servings

Measure Ingredient
½ cup Lemon juice
3 tablespoons Olive oil
4 \N Garlic cloves; minced
1 tablespoon Grated lemon peel
2 teaspoons Black pepper
2 teaspoons Dried thyme
2 teaspoons Dried oregano
2 teaspoons Dried rosemary
1 teaspoon Ground cardamom
1 teaspoon Ground cumin
½ teaspoon Salt

Use this complex but gentle marinade on game hens, chicken, swordfish, tuna or jumbo shrimp (with or without the shells). For extra taste, loosen the poultry skin with your fingers and rub the marinade under the skin.

In a small bowl, whisk together all the ingredients. Place poultry or seafood in a glass or ceramic dish and add marinade. Turn to coat. Cover and refrigerate, turning occasionally, 30 minutes for seafood and up to 1 hour for poultry. Makes about ¾ cup.

Posted to bbq-digest by RockMc@... on May 29, 1998

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