Use 1-2 tsp of Ribs Blend for every 1 lbs of ribs meat
1) Rub meat with Ribs Blend
2) Set aside meat for minimum 1 hour
3) BBQ or bake* meat as desired
* bake at 350 degrees for best results.
Can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat or fish while grilling to make a blackened, seasoned crust.
Recipe for Mecalef - Egyptian Mix- chicken/vegetables
4 chicken thighs, 1 medium onion, diced, 2 tbs olive oil, 1 tsp butter, 1 tsp salt, 1/2 tsp Mecalef mix, 2 bay leaves, 1 medium tomato, finely diced 1/4 cup of water
Directions:
In a medium pot, put 2 tbs of olive oil,1 tsp of butter and salt saute the onion. Then add , 1/2 tsp of Mecalef mix, 2 bay leaves, 1 finely diced tomato and mix all together for a few seconds. Next add the chicken thighs* and water; lower the heat and cook for at least 1 hour.
Serve with rice.
* the chicken can be replaced with fish, beef or vegetables.
1) Rub meat with Ribs Blend
2) Set aside meat for minimum 1 hour
3) BBQ or bake* meat as desired * bake at 350 degrees for best results. Can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat or fish while grilling to make a blackened, seasoned crust.
~~~Chicken Kabobs with Baharat Spice Blend~~~
We make these year round. Great for barbecues or for mid-winter dinners. Yogurt is a great tenderizer for meat. If marinated overnight, the kabobs take minimal time and effort to put together.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup plain yogurt (middle-eastern if available)
- 3 cloves garlic, minced
- 1 tablespoon baharat spice blend
- 2 lemons, juiced
- 2 tablespoons olive oil
- to taste, salt
- 1 each, vegetables of your choice, cut into chunks (onions, zucchini, tomatoes, bell peppers).
Serves / Yields
4-6 servings
Preparation Instructions
Cut chicken into 1 1/2 inch cubes.
Mix the remaining ingredients thoroughly and check salt. Marinate the chicken for 2 hours or overnight in a sealed non-reactive container. Zip lock bags work well.
Oil skewers and thread chicken, alternating with vegetables. Baste vegetables with marinade. Grill, turning and basting occasionally, for 5-6 minutes or until done.
The kabobs can also be cooked under the broiler.
Serve with Basmati rice or couscous with lemon wedges. A salad of romaine lettuce with cucumbers and tomatoes, sprinkled with olive oil, lemon juice and salt will round out the meal.
~~~Recipe for Mecalef - Egyptian Mix- chicken/vegetables~~~
4 chicken thighs, 1 medium onion, diced, 2 tbs olive oil, 1 tsp butter, 1 tsp salt, 1/2 tsp Mecalef mix, 2 bay leaves, 1 medium tomato, finely diced 1/4 cup of water
Directions:
In a medium pot, put 2 tbs of olive oil,1 tsp of butter and salt saute the onion. Then add , 1/2 tsp of Mecalef mix, 2 bay leaves, 1 finely diced tomato and mix all together for a few seconds. Next add the chicken thighs* and water; lower the heat and cook for at least 1 hour.
Serve with rice.
* the chicken can be replaced with fish, beef or vegetables.
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