Green Seasoning

Almost every culture has a green marinade they use as seasoning. I love playing with marinades, mixing different ingredients and creating different flavors; especially for grilling. This can also be used for makings soups or stews, or any meal to be honest. Try it and let me know what you think.


  • 1/2 green bell pepper
  • 1/2 yellow bell pepper
  • 2 scallions
  • 1/2 regular onion (white, yellow or sweet)
  • 10 garlic cloves
  • 2 tablespoons assorted peppercorns (black, white, and red)
  • 1 tablespoon smoked paprika flakes
  • 1 tablespoon cumin powder
  • 1 tablespoon fennel seeds
  • 1 teaspoon grain of Selim
  • 1 tablespoon thyme
  • 1 tablespoon dried rosemary
  • A few mint leaves
  • A bunch of parsley
  • 1/2 cup of canola oil or EVOO or as needed


  • Blender
  • Wooden spoon or spatula
  • Airtight jars


  • Wash the onion, bell peppers, scallions, mint leaves, and parsley thoroughly in water
  • Peel the garlic cloves and rinse in water
  • Roughly chop larger ingredients into smaller pieces
  • Combine all ingredients into a blender and blend into a paste
  • Use as needed
  • For storage, transfer to an airtight container or jar; then place in the fridge for up to two weeks




  • If you’re missing one or two ingredients (e.g.: grain of Selim and/or fennel seeds), you can still use the remaining ingredients to make a delicious green marinade
  • This marinade can be used for grilled chicken, grilled lamb, and steak. It can also be used to season any meal


Share this recipe !


Make sure to tag me @theblvckgourmet on Instagram if you try this recipe and use hashtag #bgrecipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Latest recipes

April 10, 2022
I’ve been thinking a lot of about a street food in Benin typically called “pain viande hachee,” which…
November 3, 2021
This Baobab juice recipe is from one my grandmothers who is originally from Senegal. It is easy to…
September 13, 2021
Ginger is one of my favorite ingredient to use in the kitchen, and it only makes sense that…