Chermoula Marinade Recipe From Rain Shadow Meats

Name: Chermoula Marinade Recipe From Rain Shadow Meats
Cook time: 5 min
Total time: 5 min
Ingredients: 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

By Tasting Table Staff/June 16, 2010 4:24 pm EST

Recipe adapted from Russell Flint, Rain Shadow Meats

Chermoula Marinade

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Chermoula Marinade, adapted from Russell Flint, Rain Shadow Meats

Prep Time

minutes

Cook Time

minutes

Servings

cup, enough for 14-18 short ribs

Total time: 5 minutes

Ingredients

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

Directions

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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