A couple of the recipes I’m using this week are ones I’ve been using for years. They’re both paleo. Enjoy!

Kebab Rub & Marinade (great for chicken or steak)
8 T Paprika
0.5 T Cayenne
3 T White Pepper
3 T Dried or Powdered Onion
6 T Garlic powder
4 T Sea Salt
2.5 T Dry Oregano
2.5 T Dry Thyme

2015/06/img_1267.jpg

Mix 4T of above rub with .5 cup avocado oil and .5 cup balsamic and 1-1.5 lbs of chicken breast or sirloin steak cut into 3/4″ cubes. Marinate overnight or at least 6 hours. I skewer meat by itself or with hard vegetables like onions or pepper. For the vegetables going on skewers I toss them in avocado oil, salt and pepper before skewering.

Israeli Salad
1 C. diced cucumber
1 C. diced tomato (remove seeds)
1 C. diced bell pepper
1 C. diced green onions
2 T. chopped fresh dill weed
3 T. chopped fresh parsley
Juice of 1 lemon
1.5 T. olive oil
Sea salt to taste (not more than 0.5 tsp)

Combine all vegetables in a large bowl. Juice lemon over the
vegetables. Add oil and just a little sea salt. Toss and it’s ready.
This salad will last for 4-5 days and keep crunchy and delicious.

Advertisements