Chermoula Marinade

Recipe adapted from Russell Flint, Rain Shadow Meats

Chermoula Marinade
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Chermoula Marinade, adapted from Russell Flint, Rain Shadow Meats
cup, enough for 14-18 short ribs
  • 3 tablespoons cumin seeds, toasted
  • 2 tablespoons coriander seeds, toasted
  • 2 tablespoons Spanish smoked paprika
  • 1 teaspoon red chile flakes (or more to taste)
  • 3 garlic cloves
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon sherry vinegar
  • ¾ cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  1. Grind the cumin and coriander using a spice grinder or mortar and pestle. Place the spice mixture, paprika, chile flakes, garlic, lime juice, sherry vinegar and olive oil in a food processor and puree for 1 minute. Season with salt and pepper. Refrigerate if not using right away.
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