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Spice Rubs/ Marinades
Lamb Kebab Rub I
4 6 oz lamb kebobs (use leg meat
Store bought zatar, or:
1 cup Thyme
1 cup Sumac
1 cup Sesame Seeds
1 cup Salt
Grind together in robot coupe. Mix 1 T of spice with 1 clove garlic chopped. Rub on lamb kebobs or ribs.
Lamb Kebob Rub II
3 oz Pure Olive Oil
1 T Dijon
1 T Chopped Garlic
1 T Chopped Oregano
2 T Salt
1 T Cracked Black Pepper
Rub onto lamb 1 hour before cooking
Beef Kebab Marinade:
1# beef kebob meat
½ tsp Cinnamon
½ tsp Black Pepper
½ tsp Cumin
¼ tsp Paprika
¼ tsp Cardamom
1 T Lemon Juice
1 T Cider Vinegar
3 T EVO
¼ tsp Salt
¼ tsp Orange Zest
combine all and marinate 2-3 hours. Skewer and grill to desired temperature.
Chicken Marinade:
4 airline chicken breast (skin on with 1 wing bone attached)
½ cup Roasted Garlic
½ cup Lemon Preserve
1 T Black Pepper
2 T Kosher Salt
½ bunch Parsley
¼ cup Thyme
Olive Oil
Mix together and rub on meat side. Grill chicken off direct heat slowly to crisp skin.
Seafood Rub:
2 cup Salt
¼ cup Black Pepper
¼ cup Coriander
¼ cup Sumac
¼ cup Cumin
1 T chopped parsley
2 T olive oil
Mix salt and spices. Season seafood with spice blend just before grilling. Mix parsley and oil. Dip fish in mixture and grill to desired temperature.
Citrus, Soy & Wasabi
¼ cup Orange Juice
1 T Lime Juice
1 T Rice Wine Vinegar
1/4 cup Light Soy Sauce
1 T Wasabi Powder
¼ cup Peanut Oil
1 T Fresh Ginger, Grated
Combine all ingredients except oil in a blender. While spinning slowly add oil. Remove and mix with some orange segments, mango, papaya or pineapple. Spoon on fish
