Marinade I

This is such a fabulous marinade. It’s flavorful and goes with just about anything. I use it on chicken all the time. It’s ok for pork too but it gets lost on beef. Baby shower at work today so things are way hectic.

Chermoula:
Makes 2/3 cup
This versatile Middle Eastern sauce is claimed by Moroccan, Greek, Middle Eastern, North African and Spanish cuisines. "Chermoula is not a daily preparation," according to Copeland Marks in "The Great Book of Couscous" (Donald I. Fine, Inc., 1994). "It is, in fact, a ceremonial or festive dish." This version results in a paste that can be rubbed on lamb, fish or chicken before cooking, served alongside after the food comes off the grill or spooned into couscous or rice.
Marinate lamb chops, butterflied leg of lamb, whole chicken, chicken parts or seafood such as whole red snapper or halibut fillets 1 hour before grilling.
From "Grilling: Where There's Smoke There's Flavor," by Eric Treuille and Birgit Erath (DK, 2004):
1 cup flat-leaf parsley leaves, loosely packed
1 cup cilantro leaves, loosely packed
4 cloves garlic, crushed
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice
2 tablespoons olive oil

Place all of the ingredients in a food processor or blender and pulse until a paste forms. May cover and refrigerate for up to 3 days.

Per 1-teaspoon serving: 10 calories, trace protein, trace carbohydrates, 1 gm fat, 0 mg cholesterol, trace saturated fat, 2 mg sodium, trace dietary fiber