Lebanese Special – Marinade

Thought I had already blogged this recipe – so decided to use my handy new kitchen gadget to find it…..and it isnt here yet. This marinade was originally applied to beef strips which were served in pita bread pockets with coleslaw and a fruit chutney at Harlows restaurant at the Criterion Hotel, Napier about 1985.  I have used this marinade often on pork, chicken and lamb with good results – tonight it will be applied to chicken breast strips and wrapped in a tortilla with coleslaw, aioli, avocado and perhaps a bit of cheese.  The chese isnt really neccessary – but I like cheese.

Lebanese Special - Marinade
Lebanese Special Marinade
  • 1kg Meat strips (Beef, Lamb, Pork or Chicken)
  • 1 Tablespoon Soy Sauce (light or dark)
  • 1 teaspoon Curry Powder
  • 1 teaspoon ground ginger
  • 1 teaspoon baking Soda
  • 1 teaspoon Sugar
  • 1Tablespoon Sherry (whatever you have in the cupboard – dry, sweet…)
  • 1 Tablespoon Oil
  1. Mix together and leave overnight or at least for a couple of hours.
  2. Grill on a very hot BBQ plate or in a dry non stick pan.

Serve in Pita pockets or wraps with salad ingredients of your choice.

Hint – when marinating meat – place all marinade ingredients in a zip lock plastic bag –  then add meat, seal the gently roll around so marinade coats the meat. Place bag in fridge till required.  can be tipped straigt on to the BBQ – bag in bin and TA DA…no dishes.

Note – marinating meat doesn’t look that pretty in a photo.

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