Zingy lime and garlic marinade

Zingy lime and garlic marinade

By
From
Cabana The Cookbook
Makes
350 ml
Photographer
Martin Poole

This is a milder marinade we use for chicken. It’s a good alternative for anyone who’s not partial to chillies.

Ingredients

Quantity Ingredient
1 large onion, roughly chopped
5 large garlic cloves, roughly chopped
100ml lime juice
4 tablespoons rapeseed or vegetable oil
4 tablespoons mirin
40g flat-leaf parsley, roughly chopped
40g coriander, roughly chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Method

  1. Put all the ingredients in a small food processor or blender and process until the herbs and garlic are finely chopped and you end up with a loose, wet paste. Use immediately or keep refrigerated in a clean sealed jar. It will keep well for a few days, although it may lose its vibrant green colour over time.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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