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Add a photoServings: 1
Ingredients
- 2 Tbsp. cumin pwdr
- 2 Tbsp. curry pwdr
- 2 Tbsp. sweet paprika
- 2 Tbsp. coriander seed cracked
- 2 Tbsp. black peppercorns cracked
- 1 Tbsp. grnd cinnamon
- 1 tsp kosher salt
- 1/4 c. extra virgin olive oil
- 2 x garlic cloves chopped
- 2 Tbsp. chopped fresh oregano
- 1/4 c. chopped fresh cilantro
Directions
- Combine the cumin, curry pwdr, paprika, coriander seed, peppercorns, cinnamon, and salt in a small cast-iron skillet. Dry roast over medium-low heat till spices begin to smoke but not burn, about 3 to 5 min.
- Transfer the roasted spices to a bowl. Add in the extra virgin olive oil, garlic, oregano, and cilantro and mix well. Chill in an airtight container for up to 3 days.
- This recipe yields 3/4 c..
- Comments: This paste is great with steaks, chicken or possibly veal chops. Rub meat with paste and chill for 4 to 6 hrs before grilling. For steaks, bring to room temperature and grill over warm coals till medium rare, about 4 min per side.
- Yield: 3/4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 143g | |
| Calories 712 | |
| Calories from Fat 554 | 78% |
| Total Fat 63.15g | 79% |
| Saturated Fat 8.63g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2371mg | 99% |
| Potassium 1194mg | 34% |
| Total Carbs 46.12g | 12% |
| Dietary Fiber 25.1g | 84% |
| Sugars 2.62g | 2% |
| Protein 9.78g | 16% |
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