Spicy Caribbean Marinade

shish kebabs and chicken legs over a charcoal grill
This content originally appeared on 

tasteforlife.com

Prep Time

10 minutes

Yield

Makes [q:3/4] cup

Ingredients

  • 2⁄3 cup pineapple juice
  • 3 cloves garlic
  • 3 Tbsp oil
  • 2 Tbsp white vinegar
  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • 3⁄4 tsp ground cardamom
  • 1⁄2 tsp ground cayenne pepper
  • 1⁄2 tsp ground cumin

Equipment

  • High-Speed Blender

Directions

  1. Add all ingredients to a food processor fitted with a metal blade or a high speed blender. Process until well blended.
  2. Pour marinade over uncooked fish or chicken in a shallow glass dish. Turn to coat.
  3. Refrigerate for no more than 1 hour if marinating fish, and no more than 12 hours if marinating chicken.