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| | Appetizers: Relax in the kitchen this season |
 | | For the kebabs: In a large, non-reactive bowl, whisk together the oil, 1/4 cup lemon juice, pepper, 1/2 teaspoon cumin, cayenne and nutmeg. |
 | | For the mayonnaise: In a medium bowl, combine the garlic, 1/4 cup lemon juice, paprika and 2 teaspoons cumin and whisk in the mayonnaise. |
 | | In a non-reactive bowl, whisk together 1/2 cup of the vegetable oil, sesame oil, rice wine vinegar, soy sauce, orange juice, green onions, ginger, fl pepper and orange zest. |
| www.startribune.com /436/v-print/story/812805.html (853 words) |
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