Serves: 5
Total Calories: 304

1 onion, medium, finely chopped
4 cloves garlic, finely chopped
2 tablespoons ginger, chopped fresh
3 tablespoons paprika, mild
3 tablespoons paprika, hot
1 tablespoon coriander, ground
2 teaspoons black pepper, freshly ground
1/2 teaspoon cardamon, ground
1 teaspoon red pepper flake, hot, or to taste
1/2 teaspoon ground fenugreek (optional)
1/2 teaspoon cinnamon, ground
1/4 teaspoon allspice, ground
1/8 teaspoon cloves, ground
4 teaspoons salt, or to taste
1 teaspoon honey or sugar
3/4 cup olive oil
1/4 cup lemon juice, fresh

Place the onion, garlic, ginger, both paprikas, coriander, pepper, cardamom, 1 teaspoon hot pepper flakes, fenugreek (if using), cinnamon, allspice, cloves, and 4 teaspoons salt in a food processor and process to a coarse paste. Work in the honey, oil, and lemon juice. Alternatively, combine all the ingredients at once in a blender and purée to a smooth paste. Taste for seasoning, adding pepper flakes and salt as necessary. This marinade will keep, covered in the refrigerator, for 1 week.

Makes about 1 1/2 cups enough to marinate 2 to 3 pounds seafood, poultry, or meat

Nutritional Facts:

Serves: 5
Total Calories: 304
Calories from Fat: 288

More Recipes from the The Barbecue Bible Cookbook:
Anchovy Butter
Basil Marinade
Berber Marinade
Bourbon Butter Basting Sauce
Brazilian Lamb Marinade
Cajun Rub
Colombo Powder
Creole Rub Seasoning
Curry Butter
Escargot Butter
Greek Rub
Herbes De Provence
Indian Roasted Spice Powder / Garam Masala
Israeli Rub / Haway
Jamaican Jerk Marinade
Japanese Garlic Butter
Ketjap Butter
Korean Sesame Salt
Maitre d'Hotel Butter
Marchand de Vin Butter
Marrakesh Rub
Memphis Rub
Mexican Fish Baste
Mexican Smoked Chile Marinade / Adobo
Miami Spice
Nicoise Rub For Lamb And Steaks
Provencal Grilling Mixture For Fish
Puerto Rican Seasoning Sat / Sazon
Quick Garam Masala
Quick Hawaij
Rouquefort Butter
Sichuan Seasoned Salt
Teriyaki Marinade
Tunisian Rub / Tabil
Vinegar-Based Mop Sauce
White Wine Marinade For Seafood