Tuesday, June 1, 2010

Um,YUM.

Made these Lemon Chicken kebabs with Moroccan herb sauce, and spicy Tunisian sunset dip for dinner this weekend (check the recipe here). When a meal turns out as good as this one, I really feel like I need to apply to be on Top Chef Masters, what can I say? The lemony chicken was juuuuust right, and the balance of orange and lemon juice, as well as the basil, cilantro and parsley in the Moroccan herb sauce was sooooo fresh and delish. The spicy Tunisian dip was a blend of carrots, ginger, garlic, cumin, coriander, and heaven. Ate it with seeded honey wheat crackers.


We had leftover herb sauce, so I used it the next day as a marinade for some srimps we grilled on the barbie. Homina homina....
Merci!
Shan
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Shan,
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I think you need to bring that to my mouf!
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merci,
Ames

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