This easy marinade is salty, sweet, sour and spicy and is perfect for marinating lamb, halloumi cheese and vegetables.

RECIPE:

Ingredients

1 Tbsp (15ml) lemon zest, thickly grated
3 Tbsp (30ml) fresh lemon juice
2 Tbsp (30ml) honey or brown sugar
¼ cup (60ml) olive oil
4 tsp (20ml) MAGGI Original Chilli Sauce
1 Tbsp (15ml) MAGGI Lazenby Original Worcestershire Sauce
2 Tbsp (30ml) fresh rosemary, roughly chopped
2 garlic cloves, finely crushed
1 tsp (5ml) ground cumin
½ tsp (2.5ml) milled black pepper

Serving Suggestion >>

Halloumi & Vegetable Kebabs

Thread ingredients onto skewers:
100g halloumi cheese, cubed
1 red onion, cut into 3cm blocks
½ red & yellow peppers, cut into 3cm blocks
1 large baby marrow, cut into ribbons & blanched in boiling water
8 soft-dried apricots
6 – 8 bamboo skewers, soaked in warm water

Method:

1. Whisk the ingredients for the marinade in a small non-metallic bowl.
2. Place the halloumi vegetable skewers (or 6-8 lamb chops or steaks) into a large plastic bag or non-metallic bowl and add the marinade.
3. Mix the ingredients into the marinade. Seal or cover with plastic wrap and place in the fridge to marinate for at 30 minutes, or up to 24 hours, to marinate.
4. Allow the ingredients to come to room temperature before braaing or grilling, basting with any remaining marinade, during cooking.

Tips: Pour the marinade over baby potatoes or sweet potatoes, and roast in the oven at 180°C, for 35 – 45 minutes, turning frequently, until tender.