Kebabs
 

OK, I love kebab, any kind....and in a Middle Eastern restaurant, they just have a flavor that is hard to beat. This recipe will give you that flavor.

Middle Eastern Kebab Marinade

Works well on chicken, beef and pork for kebabs.

For each pound of meat:

1 tsp salt
½ tsp FRESHLY GROUND black pepper
½ tsp ground allspice
1 tsp ground cumin
¼ - ½ tsp cayenne (or to taste)
2 Tb fresh lemon juice (or substitute red wine vinegar)
2 Tb Extra Virgin Olive Oil
1 medium yellow onion, cut into quarters and separated into "petals".

Mix the dry ingredients together.

Cut the meat into kebab sized pieces and toss in a bowl with the lemon juice (or vinegar) and onion petals. Add the dry ingredients and mix well, lastly add the olive oil.

Allow to marinate at least 1 hour, tossing every 15 minutes. (longer time is better, except for chicken)

Thread the meat on skewers, for shish kebab you can add the onion and vegetables of your choice.

Kebab Tips:
Do not pack the skewers too tightly. Toss vegetables with a bit of lemon juice and olive oil to promote better grilling.

Grill over high heat to get a good “char” on the veggies and meat, finish at a medium temp.

Serve with rice or pita.

Next recipe....kufta kebab.