Cilantro Recipes

Cucumber Cilantro Salad

Super easy and fast as a side salad or you can easily dress it up as a full meal.

  • large cucumbers, washed, cubed 3/4 cup fresh finely chopped cilantro
  • red bell pepper diced               1 yellow pepper diced

      1/2 tsp sea salt                                                        1/2 tsp black pepper

  • tspred pepper flakes (optional)


 tbsp fresh lime juice                              3 tbsp extra virgin olive oil                       

 1 pinch kosher salt                                  1 pinch cracked black pepper


Mix together the cucumber, bell peppers and cilantro.  Mix in the salt, pepper and red pepper flakes.  In a smaller bowl whisk lime juice, olive oil, salt and pepper.  Mix thoroughly and refrigerate for 15 minutes before serving.  Add grilled chicken or shrimp for a complete meal!


Chimichurri Sauce

The classic sauce for grilled steak.

      2 cups fresh parsley leaves                                       1-1/2 cups fresh cilantro leaves

       1/2 medium red onion, coarsely chopped                 1 to 2 chipotle peppers in adobo sauce

        5 garlic cloves, sliced                                              1/2 cup olive oil

        1/4 cup white wine vinegar                                     1 teaspoon grated lime zest

        1/4 cup lime juice                                                   3 teaspoons dried oregano

        3/4 teaspoons salt                                                  1/4 teaspoon pepper


Put the parsley, cilantro, onion, peppers and garlic in a food processor and process until fine chopped.  Add remaining ingredients and process until it is a fine paste.  Refrigerate for up to 1 week.  Great for steaks (that’s the classic) but great for spreading on hamburgers, eggs, pasta salad, roasted potatoes, hotdogs, tacos, and much more.




Chicken Shawarma

Marinade can be used on beef, lamb, chicken, or veggies like eggplant.

2 tablespoons ground cumin                             2 tablespoons ground coriander

8 garlic cloves, minced                                      2 teaspoons kosher salt

6 tablespoons olive oil                                       1/4 teaspoon cayenne pepper

2 teaspoon turmeric                                          1 teaspoon ground ginger

1 teaspoon ground black pepper                        2 teaspoon allspice

2 lbs chicken thighs, skin removed

Place all ingredients in food processor and pulse until a paste is formed.  Rub paste on the outside of chicken thighs, and refrigerate for at least 1 hr and up to 24 hrs for intense flavor.  Bake uncovered at 375 degrees for 30-40 minutes.  Serve shredded in pita or with rice .