Spicy marinade recipe

Created by Greg Malouf

2 comments

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Rating:

5/ 5 stars 10 Votes

Cuisine: Syrian
Makes 1⁄3 cup

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

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Ingredients

1 large bunch coriander (cilantro)
2 cloves garlic, finely chopped
Zest and juice of 2 lemons
100 ml (3 1⁄2 fl oz) olive oil
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon ground cardamom
1⁄2 teaspoon ground allspice

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Preparation

Strip the hairy bits from the roots of the coriander and wash the bunch well. Chop roughly and mix with the garlic and the lemon juice and zest. Stir in the spices to make a very wet paste. Use straight away.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.

If you enjoyed this Spicy marinade recipe then browse more Lebanese recipes, Syrian recipes, sauce and dressing recipes and our most popular hainanese chicken rice recipe.

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Comments (2)

08 Mar 2011 11:52 AEST

Greg

Griffith, ACT

Great marinade

I used this recipe to marinade a large whole chicken as a roast. Very tasty and the marinade helped keep the meat nice and moist as well. Most excellent.

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07 Jul 2010 01:19 AEST

Mary

bolwarra

I love the flavours in this marinade

I marinated some chicken pieces with this spicy marinade and then barbequed them. I served them with Toum (Garlic dip). The end result was very tasty chicken and very happy and satisfied husband and kids. So EASY can't go wrong!!!!

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