Charmoula Marinade

Enough to marinade 2kg of meat

Ingredients:

2 cloves garlic (15g)

30g fresh coriander with stems

30g fresh parsley with stems

3g fresh thyme leaves picked from stems

1 tsp. preserved lemon paste or 1 tsp. preserved lemon skin, rinsed and chopped

1/2 tsp. ground cumin

1 tsp. smoked paprika

2.5 tbls. olive oil

2 tsp. red wine vinegar

Method:

Place all ingredients into a food processor or alternatively finely mince everything and mix it all together. Slather it onto lamb or chicken for at least 2 hours and as much as 24 hours. If you are cooking a large cut like a leg of lamb or a lamb shoulder or even a whole chicken, season the meat with salt when you add the marinade. If this is for kebabs or smaller fillet pieces, season no more than an hour before cooking. This marinade is also excellent on fish, but if using on fish, omit the vinegar.