Moruno Marinade
yield
5kg (this will cover 25# prepped lamb skewers)
servings
expiration date
3 days
ADDITIONAL PREP RECIPE
No items found.
ingredients
- 300g / 1 julienned spanish onion
- 21g / 3 T black cumin seed
- 11g / 1.5 T coriander seed
- 12g / 1.5 T whole black peppercorns
- 28g / 3 T fennel seed
- 126g / 4.5 oz HOT SMOKED pimenton
- 21g / 3 T maldon salt
- 760g / 1 quart salsa verde
- 488g / 1/2 quart fresh lemon juice
- 3.5kg / 1 gallon blended oil
sourcing
PROCEDURE
Making the Marinade
- Toast all spices on a sautée pan until aromatic.
- Mix with Maldon salt and grind until fine.
- Combine the onion, oil, salsa verde, & lemon in an 8-12 qt cambro.
- Add the toasted spice mixture.
- Combine very well to avoid clumps of the spices.
Prep for Moruno Skewers
- Remove fat and veins from the Lamb
- Dice into small cubes
- Put 4 cubes on a skewer (each skewer should weigh about 1.5 oz)
- Place in Marinade and leave for at least 2 days
CRITICAL CONTROL POINT
Note: Marinade can be used twice, so it will cover 50# of lamb skewers in total.
VIDEO