This spicy, zesty, herby marinade is not only delicious on grilled meat or fish, but it is a great way to use an abundance of herbs from the garden (or those you bought from the farmers market which are threatening to go limp in your fridge!)

CHERMOULA MARINADE

MAKES

enough to cover 1kg of meat or fish

INGREDIENTS

• 1/2 cup macadamia or olive oil
• 2 tsp roast onion infused olive oil
• 2 tsp garlic infused olive oil
• 1 cup of chopped coriander leaves
• 1 cup of flat leaf parsley leaves
• 1 tbsp ground cumin seed
• 1 tbsp ground coriander seed
• 1 tsp sweet or smokey paprika
• 1 tsp fine salt
• 1 to 2 fresh hot chillies (or 1 dried chilli)
• 1 small root of fresh turmeric, equals about 1 tbsp once finely grated (or use 1 tbsp. turmeric powder)
• Juice and zest of 1 lemon

OPTIONAL

• 2 tbsp fresh mint leaves (see second row of photos below)
• 2 tbsp dried citrus zest/ powder (if you don’t have any fresh zest)

METHOD

1. Finely grate the turmeric using a 2mm kitchen rasp
2. Blend all ingredients in a food processor (or finely chop the herbs, chillies and blend in a large bowl or jug with other ingredients)
3. Spread marinade on chicken, beef, lamb or fish (skewers or fillets) and leave for a couple of hours (or overnight) if you have the time. BBQ or grill until cooked
4. Serve with salad and tzatziki

NOTES

• If you are new to Low FODMAP way of eating, read this.
• If you do not require a low FODMAP recipe, you can use 2 to 4 cloves of garlic, and 1 small to medium onion, processing in the food processor with other ingredients.
• I prefer to pre-grate the turmeric before processing it, to ensure it will blend in to the marinade (nothing worse then biting into a small chunk of turmeric!)