For 6 steaks or chicken breasts you need
250ml good quality full fat yoghurt
5ml ground cumin
5ml cayenne pepper
5ml ras el hanout*
15ml coriander seeds, crushed
3 cloves garlic, crushed
10ml lemon zest
25ml lemon juice
1 large plastic bag
To prepare
Place all marinade ingredients in a plastic bag and shake it to blend the ingredients. I find it easy if I support the bag in a mixing bowl.
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- Support the plastic bag in a bowl for easy handling
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- Tie the bag and lightly ‘massage; to coat the meat
Add the meat, knot or tie the bag (zip locks work well, but pricey!) and lightly ‘massage the meat. Refrigerate until 30 minutes before cooking. It’s best to cook meat from room temperature.
Either grill the meat on a barbeque (braai), under an oven grill or in a grill pan.
Serve hot.
*Ras el Hanout is a ‘houseblend’ of Moroccan spices. When you visit the spice shops in Moroccan Souks (markets) every stall owner tries to convince you that his is ‘the finest’! The common ingredients may be cumin, turmeric, nutmeg, clove, all spice, chilli, ginger, paprika, cardamom. Luckily we are able to buy a spice mix from local supermarkets! If you do not have any, you can omit it.
