Garlic Marinade

Name: Garlic Marinade
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (70 ml)
Cuisine: Middle Eastern
Ingredients: 8 large garlic cloves, minced to paste Garlic; 2 Tbsp (30 mL) EVOO Olive Oil; juice of 1 lemon (or to taste) Lemon Juice; ¼ tsp ground cinnamon (1.25 ml) Cinnamon; ½ tsp ground allspice (2.5 ml) Allspice; ¼ tsp seven-spice (1.25 ml) Seven Spice; ¼ tsp black pepper (1.25 ml) Pepper; ½ tsp Aleppo pepper (2.5 ml) Aleppo Pepper; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Anissa Helou recipe. Not affiliated with, sponsored by, or endorsed by Anissa Helou.

MARINADE · CHICKEN WINGS

In the published recipe, this is the marinade for Lebanese chicken wings (jawaneh). The same recipe pairs it with Lemon and Garlic Dressing, the lemon-garlic dressing.

Helou's garlic marinade for Lebanese chicken wings.

On the jar

GARLIC

Method: shake
Yield: about ¼ cup
Ingredients: 9
Jar batch: 2.85× recipe

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Ratio

OLIVE OIL 30 mlLEMON JUICE 30 ml

Ingredients

Garlic8 large garlic cloves, minced to paste
Olive Oil2 Tbsp (30 mL) EVOO
Lemon Juicejuice of 1 lemon (or to taste)
Cinnamon¼ tsp ground cinnamon (1.25 ml)
Allspice½ tsp ground allspice (2.5 ml)
Seven Spice¼ tsp seven-spice (1.25 ml)
Pepper¼ tsp black pepper (1.25 ml)
Aleppo Pepper½ tsp Aleppo pepper (2.5 ml)
Saltabout ¼ tsp (2 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
Shake-to-line (dashed marks): add GARLIC. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: CINNAMON (about ¾ tsp), ALLSPICE (about 1 tsp), SEVEN SPICE (about ½ tsp), PEPPER (about ¾ tsp), ALEPPO PEPPER (about 1½ tsp), SALT (to taste).
Cap the jar and shake until emulsified.

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One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

2 kitchens · 1 star · 1 national award

Garlic MarinadeNATIONAL AWARD WINNEROn the jar: GARLIC
Fattoush DressingNATIONAL AWARD WINNEROn the jar: FATTOUSH
Tahini-Sesame Oil Marinade★ STARRED KITCHENOn the jar: TAHINI
Lemon and Garlic DressingNATIONAL AWARD WINNEROn the jar: LEMON AND

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Provenance

Anissa Helou — published sauce recipes in the PantryFlex catalog. James Beard Book Award: International 2019.

Originally published as Garlic Marinade (Jawaneh).

Adapted from a Anissa Helou recipe (Anissa Helou / National Post (Lebanon)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Anissa Helou / National Post (Lebanon) (published as “Garlic Marinade (Jawaneh)”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

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