Spice Paste 2

2 tbsp cumin powder
2 tbsp turmeric powder
2 tbsp sweet paprika
2 tbsp coriander seed cracked
2 tbsp black peppercorns cracked
1 tbsp ground cinnamon
1 tsp kosher salt
1/4c EVO oil
2 cloves garlic cloves minced
2 tbsp minced fresh oregano
1/4c minced fresh cilantro

Combine the cumin, curry powder, paprika, coriander seed, peppercorns, cinnamon, and salt in a small skillet. Dry roast over medium-low heat until spices begin to smoke but not burn, about 3 to 5 minutes. Transfer the roasted spices to a bowl. Add the olive oil, garlic, oregano, and cilantro and mix well. Refrigerate in an airtight container for up to 3 days. This paste is great with steaks, chicken or veal chops. Rub meat with paste and refrigerate for 4 to 6 hours before grilling. For steaks, bring to room temperature and grill over hot coals until medium rare, about 4 minutes per side.