4 | teaspoons olive oil |
1 | tablespoon finely chopped fresh mint |
2 | teaspoons paprika |
2 | teaspoons fresh lemon juice |
3 | garlic cloves, minced |
1/2 | teaspoon ground cumin |
Pinch cayenne | |
1/2 | teaspoon salt |
Freshly ground pepper, to taste | |
1 | (2-2¼ pound) half bone in leg of lamb (preferably sirloin half) trimmed of all visible fat |
Author: Alec Naman
Jamaican Jerked Grilled Swordfish
1 | onion, finely chopped |
1 | jalapeño pepper, seeded, deveined, and minced (wear gloves to prevent irritation) |
1 | teaspoon hot red pepper sauce |
1 | teaspoon salt |
1 | teaspoon finely chopped fresh thyme, or 1/2 teaspoon dried |
1/2 | teaspoon ground allspice |
1/2 | teaspoon freshly ground pepper |
1/4 | teaspoon cinnamon |
1/8 | teaspoon ground nutmeg |
1¼ | pounds swordfish steaks, cut into 4 pieces |
Hummus
1 | (15 ounce) can chickpeas, rinsed and drained |
1/2 | cup plain fat free yogurt |
2 | tablespoons fresh lemon juice |
3 | garlic cloves, crushed |
2 | teaspoons olive oil |
1 | tablespoon water |
1/2 | teaspoon salt |
1/2 | teaspoon ground cumin |
1/8 | teaspoon freshly ground pepper |
Grilled Teriyaki Shrimp
1¼ | pounds large shrimp, peeled (tails left on) and deveined |
1/4 | cup + 2 tablespoons Teriyaki Sauce/Marinade |
1/2 | medium fresh pineapple, peeled, cored, and cut into 1 inch cubes |
2 | red bell peppers, seeded and cut into 1×1 inch square slices |
4 | cups cooked white rice |
4 | scallions, sliced on the diagonal
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