Put the 1 tsp salt, 1 tsp cumin, 2 tsp oregano &, 1/2 cup olive oil in a gallon ziplock. Add the other ingredients as we prep each of them.
Crush the garlic to break apart.
Rough chop on 4-6 cloves. TIP: crush each clove with your palm to make it easier to peel the skin off.
Dice onion. TIP: to see a video demo of an easy way to dice onions view my "Make Fresh & Simple Chipotle Salsa" guide
Chop non-leafy portion of stem off..
Then rough chop..
Citrusy goodness ready to be juiced!! TIP: zest the oranges and lines before cutting them to give the marinade more flavor (I forgot to zest this time).
Rolling citrus fruit with some pressure helps burst the interior cells & can yield more juice.
Approx 1/2 cup lime juice with 1 - 1.5 cups orange juice. Combine everything in ziplock. TIP: you can sub OJ & bottled lime juice but I prefer fresh. Plus, I enjoy the prep process of cooking. :-)
Add meat to bag & get ready for some great food!! TIP: using citrus in marinades starts the cooking process - 1-3 hours is plenty. A few more hours is fine but I would avoid overnight.