This exotic marinade combines toasted cumin, orange and apple juice, chili flakes, brown sugar, lime, and Brazilian Cachaça for a sweet, spicy, and aromatic flavor.
Ingredients
- 1 tablespoon cumin
- 150 g orange juice
- 100 g apple juice
- 2 - 3 tablespoons chili flakes
- 40 g brown sugar
- 120 g Cachaça, Brazilian spirit
- 2 - 3 teaspoons salt
- 1 lime
- poultry, lamb, or beef
- optional dry rub
Instructions Link to heading
- Toast the cumin in a pan for about 3 minutes, until fragrant.
- Transfer the toasted cumin to a bowl.
- Add the orange juice, apple juice, chili flakes, brown sugar, Cachaça, and salt.
- Mix everything very well until the sugar and salt are mostly dissolved.
- Wash the meat and pat it dry.
- If desired, lightly season the meat with a small amount of dry rub.
- Place the meat pieces in a large bowl or container.
- Pour the marinade over the meat.
- Slice the lime and add the slices to the marinade.
- Cover and marinate in the refrigerator.
Marinating Time Link to heading
- Poultry: about 4 hours
- Lamb chops or smaller lamb pieces: about 4 - 6 hours
- Larger lamb cuts: about 8 - 12 hours
- Beef: about 6 - 12 hours, depending on the cut and thickness
After marinating, remove the meat from the marinade and pat it dry before cooking.
Grill the meat if possible as this marinade works especially well over fire or charcoal.
Notes Link to heading
This marinade is sweet, spicy, citrusy, and aromatic. The toasted cumin gives it depth, while the Cachaça adds a distinct Brazilian-style kick.
Do not marinate poultry for too long, because the citrus and alcohol can start affecting the texture of the meat.
For beef, tougher or thicker cuts can handle a longer marinating time, while thinner pieces need less time.
Vesela kuharija 😋👌
