Total Time
13mins
Prep 10 mins
Cook 3 mins

Perfect as part of an anti-pasto or for when the sun sinks behind the yard arm! Dead easy to make and extremey good. Cooking time does not include marinating time.

Directions

  1. Place the cumin seeds in a small frying pan over low heat and toast for 2 minutes, until fragrant and slightly golden.
  2. Place all the ingredients in a bowl or jar and marinate covered, for 3 hours or overnight if possible.

Reviews

(1)
Most Helpful

These were the hit of a 4th of July picnic. The blend of flavors was excellent; not too spicy-hot and the lemon/cumin flavors were delicious. I'm glad I made a slightly larger batch so I could experiment with marinating time. They were excellent after 24 hours, but the cupful I saved were even better the next day. I think this is a recipe you could keep in the fridge for days, and it would just keep getting better. I'm going to make these a lot, not changing a thing. Thanks!!

Vina July 05, 2004

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