Sticky Moroccan-Spiced Marinade

A fragrant, sticky marinade made with warm spices, honey, garlic and olive oil. It creates a beautifully spiced coating that slowly melts into whatever meat or vegetables you are cooking.

Ingredients

• ¼ cup extra-virgin olive oil

• 1 tablespoon crushed garlic

• 2 tablespoons honey or brown sugar

• 1 tablespoon ground cumin

• 2 tablespoons ground coriander

• 1 tablespoon sweet paprika

• 1 teaspoon smoked paprika

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cardamom

• ¼ teaspoon ground turmeric

• 1 teaspoon fine salt

• ½ teaspoon ground white pepper

Method

1. Combine the marinade

Add the olive oil, crushed garlic and honey or brown sugar to a small bowl.

Add the cumin, coriander, sweet paprika, smoked paprika, cinnamon, ginger, nutmeg, cardamom, turmeric, salt and white pepper.

Mix thoroughly until everything forms a thick, sticky and deeply fragrant paste. It should have a gel-like consistency that clings easily.

How I Use This Marinade

With meat and seafood

I use this marinade for my eight-hour slow-roasted lamb shoulder, barbecued chicken, prawns and calamari. It also makes the fragrant, sweet and savoury base for my summery spiced beef stew.

With vegetables

It is equally delicious generously rubbed over a whole cauliflower before slow-roasting, brushed onto oven-roasted eggplant or tossed through carrots for a beautifully caramelised, sweet and spiced finish.

Whatever I use it on, I always serve it with my creamy, fresh cucumber yoghurt to cool and balance the warm spices.