Garlic, Herb and Cumin Marinade
The Washington Post, June 20, 2007
- Cuisine: Caribbean
- Course: Condiment
- Features: Fast
Summary:
This marinade lends a Latin American flavor to grilled meats, seafood and vegetables. It should be made fresh for each use, as it does not keep well.
Makes 3/4 cup (enough to marinate 4 pounds)
Ingredients:
- 6 large cloves garlic, minced
- 2 tablespoons finely chopped thyme, marjoram, oregano, rosemary, basil, sage, parsley and/or cilantro leaves (use any or a combination)
- 2 tablespoons red wine or Spanish sherry vinegar
- 1 tablespoon citrus juice
- 2 teaspoons whole cumin seeds, toasted
- 1 teaspoon freshly ground or cracked black pepper
- 1 teaspoon kosher or sea salt
- 1 teaspoon Worcestershire sauce or low-sodium soy sauce
- 3 tablespoons olive oil
Directions:
Combine the ingredients in a container with a tight-fitting lid. Close and shake to mix well, then let sit for 10 to 15 minutes so the flavors develop.
Use to marinate food for at least 30 minutes and up to 2 hours.
Recipe Source:
Adapted from "Fiesta on the Grill," by Daniel Hoyer (Gibbs Smith, 2006).
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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