Name: Moroccan Spiced Lemon Marinade
Ingredients: 1/2 c Lemon juice; 3 tb Olive oil; 4 Garlic cloves; minced; 1 tb Grated lemon peel; 2 ts Black pepper; 2 ts Dried thyme; 2 ts Dried oregano; 2 ts Dried rosemary; 1 ts Ground cardamom; 1 ts Ground cumin; 1/2 ts Salt

Moreover, the topic of election is nearly always introduced for a practical purpose, in order to foster assurance (not presumption), holiness (not moral apathy). humility (not pride) and witness (not lazy selfishness)... Similarly in 1 Thessalonians 1:4 Paul unites the love of God and the election of God. That is, He chose us because He loves us, and He love us because He loves us. He does not love us because we are lovable, but only because He is love. And with that mystery we must be content.

John Stott

CATEGORY	CUISINE	TAG	YIELD
	Moroccan		1	Servings

INGREDIENTS

1/2	c	Lemon juice
3	tb	Olive oil
4		Garlic cloves; minced
1	tb	Grated lemon peel
2	ts	Black pepper
2	ts	Dried thyme
2	ts	Dried oregano
2	ts	Dried rosemary
1	ts	Ground cardamom
1	ts	Ground cumin
1/2	ts	Salt

INSTRUCTIONS

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 3/4 cup.
Posted to bbq-digest by [email protected] on May 29, 1998

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