Helen RandellChilli and parsley marinade
June 10th 2010 07:56
Perfect for lamb or chicken, this marinade packs a punch and it easy to make! By processing all the ingredients, you end up with a heavy paste which can be brushed onto the meat, and which is then infused during the cooking process.
If you are so inclined, substitute the parsley for coriander or basil - delicious!
Chillie and parsley marinade (makes enough to cover approx 800g lean meat)
1 onion, chopped
1 clove garlic, crushed
1 bunch parsley, chopped
juice and rind of 1 lemon
1 tablespoon olive oil
1 teaspoon ground coriander
1 tablespoon garam masala
2 red chillies
1 teaspoon tumeric
Process all ingredients together in a small processor. Brush marinade onto meats and leave to sit in the fridge for at least 1/2 hour. Grill meats on a hot BBQ on pan until cooked through.
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