Follow these steps for perfect results
seafood or lean meat
cut into small cubes
garlic cloves
finely chopped
salt
mild curry powder
coriander seeds
paprika
dried thyme
freshly ground black pepper
olive oil
lemon juice
Crush the garlic with the salt in a mortar or on a board to form a paste.
Incorporate the curry powder, coriander seeds, paprika, thyme, and black pepper into the garlic and salt mixture.
Gradually add the olive oil and lemon juice to create a smooth marinade.
Place the cubed meat or seafood in a shallow dish.
Pour the marinade over the meat or seafood, ensuring it is evenly coated.
Cover the dish tightly with plastic wrap or a lid.
Refrigerate the marinated meat or seafood for at least 2 hours, or preferably overnight, to allow the flavors to meld.
If using skewers, soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
Thread the marinated meat or seafood onto the prepared skewers.
Preheat your grill to medium-high heat.
Grill the skewers for about 8-12 minutes, turning occasionally, until the meat or seafood is cooked through and slightly charred.
Alternatively, grill filets, steaks, or chops whole, adjusting grilling time based on thickness and desired doneness.
Expert advice for the best results
For best results, marinate the meat or seafood overnight.
Soak wooden skewers in water before grilling to prevent burning.
Adjust the amount of curry powder to your preference.
Everything you need to know before you start
10 minutes
Marinade can be made ahead of time.
Serve grilled skewers on a bed of couscous with a lemon wedge.
Serve with couscous or rice.
Garnish with fresh cilantro or parsley.
Serve with grilled vegetables.
Complements the savory and citrus flavors.
Discover the story behind this recipe
Reflects the historical Moorish influence in the Iberian Peninsula and North Africa.
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