Moroccan Charmoula Marinade
Makes 8 servings
|1/2||cup fresh cilantro|
|1/2||to 1 jalapeño pepper,* stemmed and seeded or 1/8 to 1/4 teaspoon ground red pepper|
|2||tablespoons white wine vinegar or rice vinegar|
|1||tablespoon minced fresh ginger|
|3||cloves garlic, minced|
|2||teaspoons grated fresh lemon peel|
|1||teaspoon cumin seeds|
|1/4||cup fresh lemon juice|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Place cilantro, jalapeño, vinegar, ginger, garlic, lemon peel, cumin and paprika in food processor or blender and process until finely chopped. Add lemon juice* and process until blended.
The natural acids contained in lemon juice and vinegar actually precook protein-containing foods, turning them opaque and firm. Marinate fish fillets, scallops or shrimp in this spicy sauce up to 30 minutes and chicken or pork up to 1 day before grilling.
|Calories from Fat||12 %|
|Total Fat||<1 g|
Check out more recipes for Middle Eastern