• Susie Csorsz Brown

Green Shawarma Marinade

Green is my favorite color. Green is a fun color to aim for when making foods, especially for foods that would not normally be green! :) This marinade is amazing on chicken and salmon. I would imagine it would be good on pork, too. I am going to try it on tofu, too, and see how amazing that is.

Green Shawarma Marinade

Makes enough to marinade 1 kg of chicken or fish

1 cup chopped fresh cilantro

7 tablespoons olive oil

1/4 cup red wine vinegar

2 garlic cloves chopped

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

Kosher salt and freshly ground black pepper


You can either leave this chunkier, and just mix it in a ziploc or you can make it more smooth and purée it. At any rate, combine the first 8 ingredients. If using a blender, run until smooth. Season marinade to taste with salt and pepper. Can be made 1 day ahead. Cover and chill.

Whatever you are marinading, add to the ziploc bag with the marinade, and squeeze around to coat all pieces evenly. Try to get as much air as you can out, and zip the top of the bag closed. Cover; chill at least 1 hour and up to 3 hours.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill your meat, fish or tofu until just cooked through. Fish and tofu will be about 4 minutes per side. Chicken, depending on the cut and whether or not it is bone-in will take a bit longer on each side.


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