| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts, skinned and boned |
| 3 |
|
Garlic cloves, skinned |
|
|
Sea salt |
| 8 |
|
Cardamom pods, husks removed (up to 10) |
| 1 |
ts |
Turmeric |
|
|
Freshly ground allspice |
|
|
Freshly ground white pepper |
| 3 |
|
Limes or 1-1 1/2 lemons, juice of |
| 6 |
tb |
Olive oil (up to 8) |
INSTRUCTIONS
The following marinades are from The Complete Meze Table by Rosamond Man.
Prepare the chicken breasts as before. Crush the garlic well with some
salt. Grind the cardamom seeds in a spice grinder, then mix with the
turmeric, allspice and a good grinding of white pepper and whisk into the
lemon juice. Add the garlic and oil and pour over the chicken. Leave for
2-4 hours, turning occasionally.
Thread onto small, soaked skewers and grill as before.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young
<griffi@zoo.co.uk> on Mar 5, 97.
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