Lamb, Chicken & Munk Fish Kabob Served w/Veggie Kabob
½ cup Olive Oil
½ cup Extra Virgin Oil
½ cup White Wine
½ cup Balsamic Vinegar
½ cup Chicken Stock
1 cupCilantro
1 small bunch flat leaf-parsley; chopped (should equal about ½ cup)
½ cup Roasted Garlic
1 cup Tomato peeled, seeded finely chopped
3 wholeLemons (pureed & seeded)
1 tbspdried oregano
1 tbsppaprika
1 tspbay leaf (laurel); very small flakes
1 tbspkosher or sea salt
1 tspground black pepper Hot Chili flakes to taste Sautee onions in oil then combine with remaining ingredients. Boil to a simmer (20minutes), add fresh cilantro, let cool and brush on corn starch slurry.
