Today is our Secret Recipe Club Reveal day. When I received my assignment I knew I was going to be happy. My match was Swansan, Chef in Disguise. Swansan has an absolutely beautiful blog. As I did more searching on her blog for this reveal, I realized that she makes a lot of sourdough and has several tutorials including one for string cheese. Swansan totally impresses me and inspires me to actually try doing so myself - her instructions are excellent. I've bookmarked these pages because I have to make sourdough in order to make some of her other delicious recipes on her blog!
When I made these, I decided to go ahead and buy some fresh oregano to use so I could try these Yeasted Oregano Cheese Muffins also. They will make it on our table in the next. When I put this marinade together I not only used fresh oregano but also added some red pepper flakes. I'm so addicted to heat that I could not resist!
I really enjoyed reading Swansan's blog and was glad to finally get to reciprocate with her for SRC as she had my blog already. Not only did she inspire me to want to make cheese and sourdough, she shares beautiful photos of her country. The views are peaceful and make you want to visit and view the beauty in person!
- 3 onions, cut into wedges
- 1 lb venison, cubed
- 1 lb chicken, cubed
- ⅓ cup honey
- ⅓ cup fresh squeezed lemon juice
- ½ teaspoon fresh grated ginger root
- 1-½ tablespoons fresh oregano, chopped fine
- ¼ cup tomato paste
- ½ teaspoon dried red pepper flakes
- Mix all ingredients together in measuring cup (I used a 2 cup glass measure)
- place cubed venison and chicken in Ziploc quart bags (I placed venison in one and chicken in another) and pour ½ the marinade over each bag. Marinate at least 3 hours.
- Soak the wooden skewers in water at least 30 minutes prior to assembling the skewers.
- When ready to cook, alternate meat on skewers with onion. Cook on the grill, marinating each skewer a few more times making sure to coat the onion well. Cook meat to your desired level of doneness for venison and chicken until no longer pink.
- Note, time does not include time of meat marinating.
Sawsan@chef indisguise
I know I am terribly late in replying to you but I wanted to do it none the less
I moved from Jordan to the UAE in June and moving a family with two kids was not easy so please excuse my delay
Thank you for the sweet things you said about me and my blog and I am really glad you enjoyed the recipe
Sarah
what a delicious recipe! i agree about sawsan's blog too 🙂
Elizabeth
Perfect summer kebobs!
chitchatchomp@yahoo.com.au
Great recipe pick, and I agree, Swansan has a lovely blog!
Debi at Life Currents
Oh this is a great idea! Perfect for those summer parties. Thanks for sharing this recipe. I think I'll share it with a friend of mine! Yippie!
Lisa
That looks like the ideal summer recipe.