A Spice Paste From The Thrill Of The Grill

This paste is great with steaks, chicken or veal chops. Rub meat with paste and refrigerate for 4 to 6 hours before grilling. For steaks, bring to room temperature and grill over hot coals until medium rare, about 4 minutes per side.

Recipe Ingredients

2 tablespoons		Cumin powder
2 tablespoons		Curry powder
2 tablespoons		Sweet paprika
2 tablespoons		Coriander seed - cracked
2 tablespoons		Black peppercorns - cracked
1 tablespoon		Ground cinnamon
1 teaspoon		Kosher salt
1/4 cup		Olive oil
2		Garlic cloves - minced
2 tablespoons		Minced fresh oregano
1/4 cup		Minced fresh cilantro

Recipe Instructions

Combine the cumin, curry powder, paprika, coriander seed, peppercorns, cinnamon, and salt in a small cast-iron skillet. Dry roast over medium-low heat until spices begin to smoke but not burn, about 3 to 5 minutes.

Transfer the roasted spices to a bowl. Add the olive oil, garlic, oregano, and cilantro and mix well. Refrigerate in an airtight container for up to 3 days.

This recipe yields 3/4 cup.

Source:
The Thrill of the Grill by Chris Schlesinger

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