Pomegranate Nectar Marinade for Meat
A tangy marinade made with pomegranate nectar for marinating beef or chicken before baking.
Ingredients
- Pomegranate Nectar SANDORA 500 ml
- Onion 1 pcs
- Garlic 3 cloves
- Vegetable oil 2 tbsp
- Salt 1 tsp
- Black pepper 1 pinch
- Meat (beef or chicken) 800 g
We add only what we sell. The rest is up to you.
Method
- Peel the onion, slice into rings and sauté in oil over medium heat until soft.
- Peel the garlic, mince it and add to the onion, cook for one more minute.
- Pour the pomegranate nectar into the onion and garlic mixture, stir well.
- Add salt and black pepper, let the marinade cool to room temperature.
- Cut the meat into portions, place in a container and pour the warm marinade over it.
- Cover with a lid and marinate at room temperature for one hour.
- Transfer the meat to a baking sheet and bake at 190°C for 30-35 minutes until cooked through.
