Ingredients
1 tablespoon finely grated orange zest plus 1/2 cup juice
1/4 cup olive oil
2 tablespoons toasted coriander seed, coarsely crushed
1 tablespoon toasted fennel seed, coarsely crushed
1 teaspoon salt
1/2 teaspoon pepper
Preparation
In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.
