North African Chermoula Marinade Recipes

NORTH AFRICAN CHERMOULA MARINADE

NORTH AFRICAN CHERMOULA MARINADE image

Categories Lemon

Yield 1 cup

Number Of Ingredients 10

Ingredients

1/4 cup minced parsley
1/4 cup minced cilantro
1 Tbsp paprika
1/2 tsp ground cumin
1/2 tsp ground black pepper
pinch (or more) cayenne pepper
1-1/2 tsp salt
1 clove (or more) garlic, minced
1/4 cup lemon juice or roughly the juice of 1 lemon
3/4 cup olive oil

Steps:

With spatula, mix all ingredients, except olive oil. Mix in olive oil. Marinade will store in a jar or container for up to 1 week, but its flavor is best during the first day.

NORTH AFRICAN MARINADE

North African Marinade image

This marinade is quite versitalie. It can be used on seafood, poultry, beef or pork. This makes enough marinade for 1 1/2 to 2 lbs of meat.

Provided by Stacey Sweet

Categories African

Time 27m

Yield 1 Cup

Number Of Ingredients 16

Ingredients

1 cup diced onion
1 tablespoon minced garlic
2 tablespoons minced fresh ginger
1/2 cup paprika
1 tablespoon coriander seed
2 teaspoons craked black peppercorns
2 teaspoons cardamom pods
1 teaspoon hot red pepper flakes
1 teaspoon fenugreek seeds
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1 tablespoon salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons chicken stock or 2 tablespoons water

Steps:

Place onion, garlic, ginger, spices and salt in a skillet. Cook over medium heat for 2 minutes or until spices are fragrant and lightly roasted. Remove from heat.
In a blender combine the spice mixture, lemon juice, and puree to a smooth paste.
Spread paste over seafood, poultry, beef or pork and marinate for 2-3 hours or overnight for best results.

Nutrition Facts : Calories 791.9, Fat 63.2, SaturatedFat 9, Cholesterol 0.9, Sodium 7055.2, Carbohydrate 66.5, Fiber 28.4, Sugar 15.2, Protein 13.1

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