Tony’s North African-Inspired Marinade

Ingredients

• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 4 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (or more, if you want a little slap!)
• 1 tsp Salted Perfection South Beach Select Blend
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh cilantro (optional, but c’mon—herbs = flavor)
• Zest of 1 lemon

Instructions

1. Grab a medium mixing bowl—no tiny bowls here, we’re not making salad dressing.
2. Pour in the olive oil, red wine vinegar, lemon juice, and honey. Whisk it like you mean it.
3. Add the garlic, smoked paprika, cumin, coriander, cinnamon, cayenne, Salted Perfection South Beach Select Blend, black pepper, cilantro, and lemon zest. Stir until it looks like liquid sunshine.
4. Taste and adjust: want more heat? Cayenne. More tang? Lemon. More Jersey? Extra garlic, trust me.
5. Pour marinade over 1.5–2 lbs of protein or veggies in a zip-top bag or glass container. Seal and toss to coat.
6. Marinate in the fridge: 2 hours min, 8 hours max. Flip halfway if you remember. Confidence is the best ingredient.
7. Remove from fridge 30 minutes before cooking. Pat protein dry before grilling, roasting, or pan-searing for max caramelization—crispy, not soggy, you got me?
8. Discard used marinade. Cook as desired.
9. DUNZO!
10. Visit www.saltedperfection.com and leave a Five Star review of the product.