© Tina Rupp
Chef Bill Kim likes to use this spicy, citrus-scented marinade on steak, but it's also great on chicken and shrimp. More Thai Recipes
How to Make It
Step
In a mini food processor, pulse the basil, cilantro, garlic, sambal oelek and fish sauce until finely chopped. Add the lemon and lime zests and oil; pulse until the marinade is fairly smooth. Refrigerate for up to 3 days.
