Recipe - Moroccan Spiced Lemon Marinade

One half cup Lemon juice
3 tablespoon Olive oil
4 Garlic cloves; minced
1 tablespoon Grated lemon peel
2 teaspoon Black pepper
2 teaspoon Dried thyme
2 teaspoon Dried oregano
2 teaspoon Dried rosemary
1 teaspoon Ground cardamom
1 teaspoon Ground cumin
One half teaspoon Salt

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 Three fourths cup.
Posted to bbqdigest by RockMc@aol.com on May 29, 1998