Ras el Hanout Marinade Recipe

Recipe created by Scott Anderson

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Chef Scott Anderson of Elements in Princeton, N.J., uses this Moroccan spice for recipes with lamb and goat, but you could also use it on chicken and pork.

Makes 1 1/2 cups

Ingredients

12 ounces Greek yogurt
2 Tbsp. minced garlic
1/3 cup Ras el Hanout
Salt to taste
Juice of 1 lemon

Directions

Stir all ingredients together.

This recipe is part of an article on new, easy ways to spice up your dinner.

Published on February 06, 2012

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