Equipment
Ingredients
Coronation-style Marinade
- 6 g curry powder
- 30 ml lime juice, juice and finely grated zest of 0.5 lime
- 45 g natural yogurt
- 15 ml mango chutney
- 15 ml vegetable oil
- 3 g fresh cilantro, finely chopped
Moroccan-style Marinade
- 2 garlic, peeled
- 15 g harissa, rose harissa preferred
- 2 g ground cumin
- 2 g ground coriander
- 15 ml lemon juice
- 45 ml olive oil
- 7 g honey, runny
- 1 g salt
- 1 g black pepper, coarsely ground
Satay-style Marinade
- 27 g peanut butter, crunchy
- 30 ml soy sauce
- 15 ml vegetable oil
- 15 ml lime juice, freshly squeezed
- 2 g ginger, finely grated fresh root
- 2 g dried chili flakes
- 6 g brown sugar, soft light
Nutrition (per serving)
Method
In a bowl, whisk together the curry powder, lime zest, lime juice, yogurt, mango chutney, vegetable oil, and chopped cilantro for the Coronation marinade.
Place the peeled garlic cloves in a large bowl and flatten them using a rolling pin or the side of a knife.
Add the harissa, cumin, ground coriander, lemon juice, olive oil, honey, salt, and pepper to the garlic and stir until thoroughly combined.
In a separate bowl, whisk the peanut butter, soy sauce, oil, lime juice, grated ginger, chili flakes, and brown sugar until the mixture is smooth.
Place your chosen protein into the desired marinade and turn until every surface is evenly coated.
Cover the bowl and refrigerate for 2 to 3 hours, or overnight for deeper flavor penetration.
Cook the marinated protein on a grill or griddle pan until it reaches a safe internal temperature of 74°C (165°F) for poultry or your preferred doneness for other meats.
Chef's Notes
- For the Coronation-style marinade, ensure the yogurt is full-fat for a richer texture and to prevent it from splitting when exposed to heat.
- When using the Moroccan-style marinade, taste and adjust the salt and pepper before marinating. Harissa can vary significantly in saltiness and heat.
- For the Satay-style marinade, whisking vigorously until the peanut butter is fully incorporated will create a smoother, more emulsified marinade that clings better to the protein.
- Don't overcrowd the grill or griddle pan when cooking the marinated protein. This ensures proper searing and caramelization rather than steaming.
- Consider marinating vegetables like bell peppers, onions, or zucchini alongside your protein for a complete grilled meal. They will absorb the flavors beautifully.
Storage
Refrigerator: 3 days — Keep in airtight containers; yogurt-based marinade has the shortest shelf life.
Freezer: 1 month — Best frozen without the protein.
