Description
This Berebere spice rub is not spicy hot, but it is full of spice. I love the lemony components from the coriander and the lemon juice!
Ingredients
1 medium onion, chopped
4 cloves garlic, finely chopped
2 t freshly ground black pepper
2 T chopped fresh ginger (I used the kind in a tube)
3 T mild paprika
1 T smoked paprika
1 T ground coriander
1/2 t Urfa chilies
1/2 t Aleppo chilies
1/2 t ground cinnamon
1/4 t ground allspice
1/8 t ground cloves
3 t coarse salt
1 t honey
1/2 c olive oil
1/4 c fresh lemon juice or 1 lemon squeezed
Instructions
Combine all ingredients in a blender and puree to a smooth paste. Taste for salt and pepper.
Store in fridge. The flavors have a chance to meld together after a few days.
This should be enough to rub or marinate about 2 1/2 to 3 lbs of seafood, poultry or meat.
(I am planning in making shrimp, pineapple and pepper kebabs tonight and this will be on them!)
Notes
Adapted from Stephen Raichlen (The Barbecue Bible)