moroccan spice

Came across this recipe for a moroccan-style marinade.  It was so good -- I decided to use it twice!

Recipe --

3/4 cup olive oil

3/4 cup red wine vinegar

2 tbl fresh ginger, minced

1 tbl garlic, minced

1 1/2 tsp salt

1 tsp ground cinnamon

1 tsp coriander

1 tsp paprika

1 tsp sugar

1/2 tsp ground cumin

1/2 tsp ground black pepper

1/4 tsp cayenne

To prepare, whisk all ingredients together.  

I used half to marinate cubed lamb (2 hours or so) -- which I skewered.  This would be great on flank steak as well!  The other half I brushed on assorted vegetables (reserve any left-over marinade): eggplant, bell peppers, zucchini and onion.  Using a cast iron grill pan, I grilled each of the vegetables, until tender.  Once cool enough to handle -- I diced into 1 inch pieces and tossed with reserved marinade, toasted pine nuts, mint and salt & pepper.

While the vegetables were cooling, I grilled the lamb skewers until caramelized on the outside, but still pink in the center (med to med-rare).  I served the lamb skewers over quinoa that I seasoned with lemon juice, lemon zest, olive oil, cumin, fresh mint (minced) and salt & pepper -- and garnished the dish with a sprig of mint.

I really enjoyed both of these dishes -- and the combination of the two together.  Give it a try and let me know what you think!

Recipe: Sunset