A Spice Paste From The Thrill Of The Grill

By kiwill

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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

Details

Servings 1

Preparation

Step 1

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.

Comments: 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.