This recipe is for an African themed marinade, Chermoula. This recipe makes about a cup and a half of marinade and will marinate up to about 4 lbs of meat. Thanks to Troy Heller for sharing this recipe with me. I have had this with chicken but it would also be good with beef or seafood.
Chermoula Marinade
8 Peeled Garlic Cloves
1/2 cup Chopped Fresh Parsley
1/3 cup Chopped fresh Cilantro (could also substitute Basil or Oregano)
Zest of 2 Lemons
4 teaspoons Paprika
2 teaspoons Chili Powder
2 teaspoons Chili Powder
2 teaspoons Ground Cumin
1 cup Extra Virgin Olive Oil
Salt
Combine the garlic, parsley, cilantro, lemon zest, paprika, chili powder and cumin in a blender. Blend on slow speed to a coarse puree; don’t process to smooth. While blending on slow speed add the olive oil to make a thick paste. Add Salt to taste.
The longer this marinade sits the stronger the flavors are. Let meat marinate for at least 1 hour or up to 2 days.
