GRILLED CHARMOULA LAMB CHOPS
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Categories Lamb Broil Marinate Wedding Dinner Spice Grill Grill/Barbecue Cinnamon Engagement Party Cilantro Coriander Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield To make 6 servings
Number Of Ingredients 10
Steps:
- Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne.
- Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.
- Prepare grill.
- Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.
- To make 6 servings:
- Follow the directions above using the following ingredient amounts:
- 1 (3-inch) cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 3 whole cloves
- 2 tablespoons paprika (not hot)
- 1/2 teaspoon cayenne
- 3 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
- 4 cups chopped fresh cilantro (4 large bunches)
GRILLED CHARMOULA LAMB CHOPS
Steps:
- Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.
- While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.
CHERMOULA
Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 10m
Yield Makes 1 cup, about
Number Of Ingredients 10
Steps:
- Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
- Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram
CHARMOULA GRILLED CHICKEN SANDWICHES
The chicken gets it's flavor from charmoula, a versatile marinade. You can make extra for a dip. Recipe is from Sunset Magazine. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix oil, lemon juice, 1/2 teaspoons salt, the spices, garlic and cilantro together in a medium bowl. Set aside 1/4 cup of the marinade. Add chicken to bowl, turning to coat evenly. Let chicken marinate, chilled, at least 30 minutes and up to 4 hours.
- Blend mayo, red peppers and remaining 1/2 teaspoons salt in a food processor until smooth, about 1 minute. Chill until ready to use.
- Prepare grill for high heat. Brush bottom halves of each roll with 1 teaspoons of reserved marinade mixture. Cook chicken, turning once, until grill marks appear and meat is cooked through, 7-10 minutes. Grill rolls, cut side down, until warmed and grill marks appear, about 2 minutes. Let both cool.
- To assemble: Set 1 chicken thigh on bottom half of a roll. Spread 2 tablespoons mayo onto cut side of top half. Sprinkle with 1/2 cup arugula and set top of roll on chiclen. Repeat for rest of sandwiches.
Nutrition Facts : Calories 384.5, Fat 33, SaturatedFat 6.6, Cholesterol 82.8, Sodium 736, Carbohydrate 5.5, Fiber 0.6, Sugar 1.4, Protein 16.9
CHARMOULA MAYONNAISE
From Bonnie Stern's Essentials of Home Cooking. This Moroccan flavoured mayonnaise is amazing on a grilled chicken sandwich or almost anything else.
Provided by Lille
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl.
- Enjoy as a condiment on chicken, shrimp, fish, as a dip for vegetables.
CHICKEN, CHERMOULA AND VEGETABLE SANDWICH
A delicious sandwich featuring grated carrots, arugula and roasted red pepper.Chermoula, the spicy Tunisian pesto-like sauce made with copious amounts of cilantro, parsley, garlic, olive oil and spices is a great sandwich condiment. I paired it with pan-cooked chicken breast and built up a delicious sandwich with grated carrots, arugula, and roasted red pepper.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, sandwiches, main course
Time 30m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- To cook the chicken breast, heat a heavy skillet over high heat. Season a boneless, skinless chicken breast with salt and pepper. Add about 2 teaspoons canola oil to the pan and carefully place the chicken breast in the pan, rounded side down. Turn the heat to medium. Cook 4 to 5 minutes per side (depending on the thickness; there should be no hint of pink) and remove from the heat. Allow to cool for at least 5 minutes. Slice across the grain about 1/4 to 1/3 inch thick.
- Spread chermoula on the top and bottom slices of bread or focaccia. Top with a layer of chicken slices. Top the chicken slices with grated carrot, then arugula or spinach, and finally the roasted pepper. Cover with the top slice of bread and press down. Cut in half and wrap or serve.
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CHARMOULA GRILLED CHICKEN SANDWICHES RECIPE -SUNSET …
From sunset.com
4/5 (1)Total Time 50 minsServings 4Calories 691 per serving
- Mix oil, lemon juice, 1/2 tsp. salt, the spices, garlic, and cilantro together in a medium bowl. Set aside 1/4 cup of the marinade. Add chicken to bowl, turning to coat evenly. Let chicken marinate, chilled, at least 30 minutes and up to 4 hours.
- Blend mayonnaise, red peppers, and remaining 1/2 tsp. salt in a food processor until smooth, about 1 minute. Chill until ready to use.
- Prepare grill for high heat (450° to 550°). Brush bottom halves of each roll with 1 tbsp. of reserved marinade mixture. Cook chicken, turning once, until grill marks appear and meat is cooked through, 7 to 10 minutes. Grill rolls cut side down until warmed and grill marks appear, about 2 minutes. Let both cool.
- To assemble: Set 1 chicken thigh onto bottom half of 1 roll. Spread 2 tbsp. mayo onto cut side of top half. Sprinkle with 1/2 cup arugula and set top of roll on chicken.
CHARMOULA GRILLED CHICKEN SANDWICHES RECIPE | MYRECIPES
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- Mix oil, lemon juice, 1/2 tsp. salt, the spices, garlic, and cilantro together in a medium bowl. Set aside 1/4 cup of the marinade. Add chicken to bowl, turning to coat evenly. Let chicken marinate, chilled, at least 30 minutes and up to 4 hours.
- Blend mayonnaise, red peppers, and remaining 1/2 tsp. salt in a food processor until smooth, about 1 minute. Chill until ready to use.
- Prepare grill for high heat (450° to 550°). Brush bottom halves of each roll with 1 tbsp. of reserved marinade mixture. Cook chicken, turning once, until grill marks appear and meat is cooked through, 7 to 10 minutes. Grill rolls cut side down until warmed and grill marks appear, about 2 minutes. Let both cool.
- To assemble: Set 1 chicken thigh onto bottom half of 1 roll. Spread 2 tbsp. mayo onto cut side of top half. Sprinkle with 1/2 cup arugula and set top of roll on chicken.
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