Tangy Garlic Marinade

A punchy, herby marinade built on Sarbu raw Apple Cider Vinegar — great for chicken, paneer, or tofu, and easy to prep ahead.

INGREDIENTS

• 3 tablespoons Sarbu Apple Cider Vinegar
• 4 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoons dried oregano
• 1 teaspoons dried thyme (or mixed herbs)
• 0.5 teaspoons red chili flakes (optional)
• 1 teaspoons salt
• 1 pinch black pepper, freshly ground
• 500 grams chicken, paneer, or tofu, cut into pieces

STEPS

1. Combine ACV and oil: Shake the Sarbu ACV bottle to mix in the mother, then whisk together 3 tablespoons Sarbu Apple Cider Vinegar and 4 tablespoons olive oil in a bowl.

2. Add garlic and herbs: Add 4 garlic cloves, minced, 1 teaspoons dried oregano, 1 teaspoons dried thyme (or mixed herbs), and 0.5 teaspoons red chili flakes (optional) if using. Whisk to combine into a smooth marinade.

3. Season the marinade: Season with 1 teaspoons salt and 1 pinch black pepper, freshly ground, then whisk once more.

4. Coat your protein: Add 500 grams chicken, paneer, or tofu, cut into pieces to the marinade, tossing well to coat every piece evenly.

5. Marinate: Cover and refrigerate — about 1 hour for chicken, or 20–30 minutes for paneer or tofu.

6. Cook and serve: Remove from the marinade and cook by grilling, pan-searing, or roasting until done. Discard any leftover marinade that touched raw meat.

NOTES

Marinate chicken for at least 1 hour (up to overnight in the fridge for deeper flavor). Paneer and tofu need far less time — 20 to 30 minutes is enough, since longer marinating can make them break down or turn mushy. Always marinate in the refrigerator, never at room temperature, and discard any leftover marinade that has touched raw chicken.