Tuesday, November 11, 2008

Middle Eastern Kebab Marinade

Tonight was a refrigerator dinner night, that is, one of those evenings when you know you have odds and ends in the fridge that you need to use. Tonight the left over stock, raw pork and chicken were demanding to be cooked, so I thought to create a nice spicy marinade. We are serving it with the Caesar salad. To prepare the marinade, combine the following ingredients
Ingredients for Marinade
1/8 cup stock
1/8 cup apple cider vinegar
1 Tablespoon tomato paste (I actually had some homemade left)
1 clove garlic finely chopped
1 Tablespoon ground cumin
1 /8 teaspoon ground cinnamon
1 Tablespoons Olive oil
A couple grinds of Salt
Several grinds of black pepper

Marinate the meat in it for at least 30 minutes before preparing on skewers.
You may make additional skewers with onions and your choice of kebab veggies but they may want to start them about 15 minutes ahead of the meat. Arrange meat and veggies onto Kebabs.

Bake on a broiler tray at 425 for 30 minutes or more, until done. This could also be done on the grill. Tonight, when cooked, I will be serving it with a side sauce of last nights attempt at homemade ranch dressing. The dill, buttermilk, and sour cream in it could make it a decent tzatziki, but I didn't like it enough to post the recipe - YET!

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