A Spice Paste From The Thrill Of The Grill Recipe

• 2 Tbsp. cumin pwdr
• 2 Tbsp. curry pwdr
• 2 Tbsp. sweet paprika
• 2 Tbsp. coriander seed cracked
• 2 Tbsp. black peppercorns cracked
• 1 Tbsp. grnd cinnamon
• 1 tsp kosher salt
• 1/4 c. extra virgin olive oil
• 2 x garlic cloves chopped
• 2 Tbsp. chopped fresh oregano
• 1/4 c. chopped fresh cilantro

1. Combine the cumin, curry pwdr, paprika, coriander seed, peppercorns, cinnamon, and salt in a small cast-iron skillet.
2. Dry roast over medium-low heat till spices begin to smoke but not burn, about 3 to 5 min.
3. Transfer the roasted spices to a bowl.
4. Add in the extra virgin olive oil, garlic, oregano, and cilantro and mix well.
5. Chill in an airtight container for up to 3 days.
6. This recipe yields 3/4 c..
7. Comments: This paste is great with steaks, chicken or possibly veal chops.
8. Rub meat with paste and chill for 4 to 6 hrs before grilling.
9. For steaks, bring to room temperature and grill over warm coals till medium rare, about 4 min per side.
10. Yield: 3/4 c.

cumin pwdr, curry pwdr, sweet paprika, coriander seed cracked, black peppercorns cracked, cinnamon, kosher salt, extra virgin olive oil, garlic, fresh oregano, fresh cilantro

Taken from cookeatshare.com/recipes/a-spice-paste-from-the-thrill-of-the-grill-62033 (may not work)