Spicy Mexican BBQ'd Marrow and Onion Kebabs.
This recipe (well the marinade at least) came from the highly recommended "Classic Barbeque and Grill Cookbook" by Marlena Spieler
The occassion was a Cowboy party, which liking to be different, we attended as Mexican Bandits. So you can see that even our food was in keeping with our role for the evening.
The combination of garlic, chilli powder, paprika, cumin, oregano, tequila, lime, olive oil and coriander worked excellently on the duck we took with us, and certainly helped the kebabs, but I guess it going to take a lot to make marrows and onions exciting.
So, good marinade, but the vegetables kebabs were lacking some what in variety.
1 comment:
It's official - barbecued duck is the new rock & roll
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