Chermoula Marinade & Dipping Sauce

Ingredients

2 garlic cloves, crushed

2 Tbs finely chopped fresh ginger

1 tsp ground ginger

1/4 tsp cayenne pepper

2 tsp ground cumin

2 tsp brown sugar

1 tsp salt

juice and finely grated lemon zest

1 cup of natural yoghurt

1/2 coriander leaves

2 Tbs chopped preserved lemons – optional

Method

Easy peasy! Place all ingredients into a food processor (except the preserved lemons) and process until smooth.

If you are using the preserved lemons add and stir to combine.

Dipping Sauce

Take 1/2 of the Chermoula Marinade and mix it with 1 cup of Greek yoghurt.

YUMMO!

Wait till you use it on Annabel Langbein’s Spicy Chicken Skewers!