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Arabic night….

March 25, 2010

So tonight is Arabic night at the Dachshund residence in keeping with the “We spent how much in the last two months eating out – we’ve got to eat at home more!” freak out. We’re having rice pilaf, shwarma-style chicken (no I don’t have a rotating gas broiler), and cucumber tomato salad in a tahini based sauce. I’m still not thrilled with the salad’s dressing, so I won’t post it until it’s perfected. I didn’t have any lemons so I had to substitute sumac tonight – not the best substitute either.

The Shwarma marinade is as follows:

splash of apple cider vinegar
1/2 cup yogurt
sea salt
1/4 t allspice
2 t cinnamon
1/4 t ground cloves
1/4 t nutmeg
1 t ground fenugreek
2 t finely shredded fresh ginger (I never actually measure, just quit when I’m tired grating)
6 cardamom pods (which you will fish out prior to cooking)

Marinate your chunked meat of choice or meat substitute, overnight is best. Discard cardamom pods and marinade after you fish out your meat/meat substitute and place on skewers and grill. You can leave your meat whole and broil it. I cannot recommend making it in a skillet. The marinade that clings to the meat will curdle and it will look ugly.

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