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