This distinctive and tangy marinade is great on pork, beef, or chicken.
- Yield: Makes about 3/4 cup
Source: Everyday Food, July/August July/August 2013
- 1 tablespoon finely grated orange zest plus 1/2 cup juice
- 1/4 cup olive oil
- 2 tablespoons toasted coriander seed, coarsely crushed
- 1 tablespoon toasted fennel seed, coarsely crushed
- 1 teaspoon salt
- 1/2 teaspoon pepper
In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.