This marinade is excellent for thin-sliced beef, beef short ribs or chicken, all of which should be cooked on a grill.
Please remember these are suggestions and ideas, not etched-in-stone recipes. Making homemade marinades is a good way to begin trusting your own taste, so sample as you put them together and vary measurements and ingredients as you like. They’re a snap to pull together, have none of the dubious ingredients in commercial versions, and can be inexpensive to do at home once you have gathered the ingredients.
To use, sprinkle ribs, brisket, or chicken as if you were putting on heavy salt and pepper.
Serve them with Arab flat breads and accompany them with a salad and a choice of mezze.
This is the basic recipe for a dish that allows great variation.
Cara De Silva, food historian and ethnic food authority, shared this very different way of eating corn on the cob. Hot chile, cool tart lime, and hot sweet corn -- a wonderful combination on a hot summer night. Have the corn hot and pass a bowl of this mixture for spooning over it. Some folks then salt the corn. Use organic ingredients, if at all possible.