Marinade Oriental

Oriental marinade.
Raz el hanout, cinnamon, olive, sesame…
For: veal tenders, lamb skewers, magrets, chicken…
Cut the meat, add the dose of marinade and mix. This marinade is made from very fresh spices. It can be used for sprinkling and coating or for steeping so that the flavours better impregnate the meat.
Dry marinade: for 1 kg of meat, dissolve 30 to 50 g of water and 30 g of oil and mix well.
Sold in a 2 kg bucket.