Chermoula Marinade Recipe From Rain Shadow Meats

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

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.