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Cuban inspired Mojo marinade recipe

The sun has got its hat back on, so it's time to fire up the BBQ once again, and what better flavours to coat your chicken, sweetcorn, or veggie steaks in than this citrusy, fresh, zingy Cuban inspired marinade? We made this at our recent Cuban supper night in the woods and it went down a treat.

Tickets are now on sale for our next supper night - a Moroccan inspired 3 course meal with welcome cocktail and cooking demonstration at Branching Out, Elmer's End.


Juice and zest of 2 oranges

Juice and zest of 1 lime

Juice of 1 lemon

1 clove garlic (minced)

4 tablespoons sunflower or vegetable oil

1 teaspoon cumin powder

1 teaspoon dried oregano

1 tablespoon fresh mint

2 tablespoons fresh coriander

1 teaspoon sea salt


1. Place all of the ingredients in to a food processor and blitz for 1 minute.

2. Pour over whatever you choose to marinade (If using chicken then we'd recommend chicken thigh as it's way more tender and juicy than breast)

3. Massage in the marinade then cover and leave in the fridge for at least 4 hours before cooking (overnight is best if you have the time)

4. Cook your chosen marinade vehicle and enjoy!

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