Mold Detox Friendly Vegan Shawarma Marinade
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Learn more →Ingredients
4 servings
- ¼ cup olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 4 cloves garlic, finely minced or pressed
- 2 tsp ground cumin
- 2 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/2 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp ground cardamom
- ¼ tsp cayenne pepper (optional)
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
- 1 tsp salt
Instructions
- 1
Combine the olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, black pepper, cardamom, cayenne (if using), and salt in a small bowl.
- 2
Whisk until the spices are fully dissolved into the oil and the marinade is uniform in color with no dry pockets of spice.
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