Directions:
- Toast the coriander, cumin, and peppercorns in a small, heavy skillet over moderate heat, stirring until the spices are fragrant and begin to brown, about 2 minutes.
- Transfer spices to a plate to cool.
- Crush into a coarse paste along with the peeled garlic cloves,using a mortar and pestle or a small chopper/blender.
- Mix in the salt, chili powder, oregano, thyme, cinnamon, vinegar and olive oil; blend well.
- Rub the mixture over the meat to be grilled.
- Let the rubbed meat sit at room temperature for an hour before grilling, or cover it and refrigerate it overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.67 Kcal (488 kJ) | ||
| Calories from fat | 83.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 14% | |
|---|---|---|---|
| Cholesterol | 0.53mg | 0% | |
| Sodium | 1892.2mg | 79% | |
| Potassium | 247.35mg | 5% | |
| Total Carbs | 8.47g | 3% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 4.16g | 17% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.2mg | 18% | |
| Calcium | 80.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 194.29 Kcal (813 kJ) | ||
| Calories from fat | 139.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.48g | 14% | |
|---|---|---|---|
| Cholesterol | 0.88mg | 0% | |
| Sodium | 3150.99mg | 79% | |
| Potassium | 411.9mg | 5% | |
| Total Carbs | 14.1g | 3% | |
| Sugars | 1.17g | 3% | |
| Dietary Fiber | 6.92g | 17% | |
| Protein | 3.04g | 4% | |
| Vitamin C | 4.2mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.3mg | 18% | |
| Calcium | 134.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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