MOROCCAN MARINADE

MOROCCAN MARINADE
Difficulty: Easy
Yield
6-8
piecesPrep
13
minutesRest
6-24
hoursA two-part marinade that first infuses garlic, mint, warm spices and lemon zest, then adds a tangy-sriracha yogurt coating. The spice paste builds a deep flavor base, while the yogurt layer tenderizes and provides rich tang and heat. Perfect for lamb, beef and chicken.
Ingredients
- Rub
1 1/2 tbsp ground turmeric
1 tbsp whole coriander seeds
1 tbsp ground cumin
6 large garlic cloves, minced
1/3 cup fresh mint, julienned
1 tbsp grated lemon zest, about 2 lemons
2 1/2 tsp kosher salt
5 tbsp olive oil
- Marinade
1 1/2 cup plain whole-milk greek yogurt
1 1/2 tsp Sriracha
3 tbsp lemon juice, fresh squeezed
Method
- Toast the turmeric, coriander seed and cumin in med high pan until fragrant, approx 30-60 seconds. Add to food processor with remaining rub ingredients. Pulse until finely ground.
- Spread rub mixture on protein.
- Whisk yogurt, Sriracha and lemon juice until combined. Add on top of spice-rubbed protein.
- Cover and refrigerate for at least 6 hours, preferably 24.
- When ready to cook, marinade can remain coated on protein if grilling a thicker cut, as it will create a nice crust. If using thin cuts, wipe marinade away so protein doesn’t overcook while waiting for crust to form.