Garlic, Herb and Cumin Marinade

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This marinade lends a Latin American spirit to grilled meats, seafood and vegetables. It should beryllium made caller for each use, arsenic it does not support well.

Adapted from "Fiesta connected the Grill," by Daniel Hoyer (Gibbs Smith, 2006).

Ingredients

measuring cup

Servings: 0.75 cup (enough to marinate 4 pounds)

6 ample cloves garlic, minced
2 tablespoons finely chopped thyme, marjoram, oregano, rosemary, basil, sage, parsley and/or cilantro leaves (use immoderate oregon a combination)
2 tablespoons reddish vino oregon romance sherry vinegar
1 tablespoonful citrus juice
2 teaspoons full cumin seeds, toasted
1 spoon freshly crushed oregon cracked achromatic pepper
1 spoon kosher oregon oversea salt
1 spoon Worcestershire condiment oregon low-sodium soy sauce
3 tablespoons olive oil

Adapted from "Fiesta connected the Grill," by Daniel Hoyer (Gibbs Smith, 2006).

Tested by Bonnie S. Benwick.

Published March 12, 2026

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