Mojo is a Spanish Caribbean marinade made with citrus juices and spiced up with garlic, fresh herbs and cumin. Cuban mojos are particularly stronger with more usage of sour oranges. You can use mojo with red meats like lamb and steak and also with the dark meat from poultry. Mojos can also be used as a dressing for roasted potatoes or as a pick-me-up sauce on grilled meat kebabs. It’s a fresh, exciting way to prepare your meats and seafood, and because all the ingredients are fresh they give that freshness to the finished product. Go ahead, get adventurous.
Grilled Chicken With Orange, Red Onion And Parsley Mojo
• 1 4 1/2 lb chicken, cut into quarters, washed and cleaned
• 3/4 cup orange juice
• 1/4 cup lime juice
• 1 tsp salt
• 1 red onion, finely chopped
• 2 cloves garlic, chopped
• 1/4 cup chopped parsley
• 1/2 cup olive oil
• 1/2 tsp cumin
Place all the ingredients into a blender, process until incorporated. Reserve about 1/4 cup mojo
Cover chicken in remaining mojo and marinate for four hours or overnight.
Preheat grill to medium heat, grill chicken turning frequently so as not to burn, grill until cooked through, about 20 to 30 minutes.
Brush on the additional mojo and serve.
Grilled Shrimp With Lime Garlic Mojo
• 24 large shrimp, peeled and deveined
For the mojo
• 1/4 cup fresh lime juice
• 1/3 cup olive oil
• 1/4 cup finely-chopped fresh parsley
• 4 cloves garlic minced
• 2 tsp grated lime zest
• Salt and ground black pepper
In a mixing bowl combine lime juice, oil, parsley, garlic and pepper, place shrimp in marinade and toss. Cover and refrigerate for 30 minutes.
Thread shrimp onto a metal skewer or a wooden skewer that has been soaked in water for 30 minutes.
Cook shrimp on greased grill over medium hot coals or grill, brushing with marinade often. Cook for 2 minutes per side or until firm to the touch.
GRILLED LAMB WITH LIME GARLIC AND OREGANO MOJO
• 2 lbs lamb shoulder chops
For the Mojo
• 1 cup olive oil
• 1 1/2 cups fresh lime juice
• 4 tbs ground garlic
• 1 tsp cumin
• 1 tsp salt or more to taste
• 1/2 cup chopped fresh Portuguese thyme or fresh oregano
Whisk all the ingredients together to make a thick emulsion, pour onto lamb and marinate for four hours. (You may use a blender here).
Drain and preheat grill.
Grill lamb for about eight minutes per side, depending on thickness and level of doneness you prefer.