Harissa Marinade

Serves:
makes 3 cups
Chef:
Irv Miller
Ingredients:
1 cup Spanish onion, chopped
½ cup Olive oil
½ cup Seasoned rice wine vinegar
6 tablespoons Lemon juice
3 tablespoons Harissa paste
2 tablespoons Dark brown sugar
2 tablespoons Fresh ginger
2 tablespoons Garlic, chopped
1 teaspoon Kosher salt
1 each Gallon zip-lock bag

 

Instructions:
Pierce the meat (that's to be marinated) all over. Combine all ingredients in a bowl, pour into zip-lock bag and add meat. Seal bag and massage meat until completely coated. Squeeze and turn meat occasionally. Let marinate a minimum of 2 hours, but preferably overnight.