| 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 RockMc@aol.com on May 29, 1998
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