Moroccan Style Marinade

This marinade is full of color and flavor! I have only used it for chicken, but I think any type of meat would suffice.

Marinate the meat for at least 1 hour and up at the very max 12 hours. Any longer than that and the acidity begins to cook the meat. I find that 4-5 hours is perfect.

INGREDIENTS:

(THIS MAKES ENOUGH MARINADE FOR ABOUT 2 LBS OF MEAT!)

1/2 C. Lemon Juice
2 Tbsp. Oil (any type I used olive)
1 Tbsp. Honey
2 Cloves Garlic, crushed
2 tsp. Ground Cumin
2 tsp. Salt
1/4 tsp. Ground Cinnamon
1/2 tsp. Cayenne Pepper
1 tsp. Ground Turmeric
INSTRUCTIONS:

Combine all ingredients and mix well.
Place in a covered dish or a Zip-loc bag and refrigerate until desired time.

HEALTHY BENEFITS:

Cumin: Phospholipids; Antioxidants.
Honey: Antiseptic Action; Digestive Aid.
Garlic: Natural Antifungal Agent.

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Credit: Dr. Alan Broering / Dr. Cass Ingram’s ‘Super-Market Remedies’