Monday, September 9, 2013

Moroccan Style Marinade

Ronda Palazzari Moroccan Marinade
This marinade is simple but tasty and perfect for kabobs.  i have metal skewers that i have collected over time but wood skewers work quite well.  Just remember to soak them in water before you use them.  You can use this marinade with beef, seafood, or lamb but i like it with chicken. It has a flavorful, sweet & spicy taste to it with just a touch of heat. 
Moroccan Style Marinade
  • 2 TBS olive oil
  • 1/4 Cup Lemon Juice
  • 3 TBS Honey
  • 1 tsp Turmeric
  • 1/2 tsp Cinnamon
  • 1 tsp Ground Cumin
  • 1/2 tsp Paprika
  • 2 Cloves of Garlic
  • 1/4 Cayenne Pepper (adjustable to taste)
  • salt & pepper to taste
i always rinse and dry with a paper towel my boneless, skinless chicken breasts before placing in a shallow dish or resealable bag.  if you want to make kabobs, cut up the meat into chunks before placing them in a shallow dish.  Whisk together the above ingredients and pour it over chicken.  Let it marinade in the refrigerator for at least an hour up to 24 hours.  i usually marinade my chicken for 5 hours for a rich flavor. 
This recipe is great for grilling or simply baking in the oven. Enjoy!
Ronda Signature 150x100

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