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Turkish Onion Marinade

5 September 2008 No Comment

Olive oil, onions and cinnamon are an unusual combination for an American marinade, but they provide a great background flavor without being overpowering. This marinade is inspired by one in Claudia Roden’s The New Book of Middle Eastern Food. These flavors are very good on chicken, but would work equally well with lamb.



2 cups, enough for 3-4 pounds of meat.


  • 1 onion (sweet or Vidalia onions preferred)
  • 4 tbsp. olive oil
  • 1 tsp. ground cinnamon
  • 1 tsp. salt
  • pepper


Chop onion into quarters. Liquefy all ingredients in a food processor. Pour over meat. It is recommended you marinade for no less than one hour, but no more than overnight.

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