MOROCCAN MARINADE

Category

Acid, Spicy, Umami

Form

Paste, Crust

Function

Flavor Enhancer, Tenderizer

MOROCCAN MARINADE

MOROCCAN MARINADE

Difficulty: Easy
Yield

6-8

pieces
Prep

13

minutes
Rest

6-24

hours

A 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.