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Add a photoGreat marinade for meaty fish (tuna, sword, mackeral etc.), lamb and game meats.
Ingredients
- Paprika, ground 1 Tablespoon
- Cayenne, ground ½ teaspoon
- Cumin, ground 2 Tablespoons
- Garlic cloves, minced 4 cloves
- Lemon juice ½ cup
- Olive oil, pure ½ cup
- Salt, sea 1 ½ teaspoons
- FGBP 1 ½ teaspoons
- Parsley, rough chopped ½ cup
- Cilantro, rough chopped ½ cup
Directions
- 1. Toast all dry spice together until aromatic
- 2. Plave toasted spices, garlic, oil and lemon juice together in food processor and puree.
- 3. Add salt and pepper and place in a clean dry container with a lid.
- 4. Mix marinade with freshly chooped parsley and cilantro as needed.
- 5. Place protein in a gallon ziplock bag, add Charmoula and allow to sit refrigerated prior to cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 2 servings | |
| Calories 18 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 88mg | 3% |
| Total Carbs 5.76g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.49g | 1% |
| Protein 0.35g | 1% |
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