Zesty Tikka-Inspired Marinade For Kebabs

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   ["* Cut meat into roughly 2"" cubes (to thread on skewers later) OR, cut meat into ""tenders"" that are 2"" wide and 4-6"" long. Place in a shallow dish large enough to accommodate a big soupy marinade to be added. Even hearty fish, like monkfish, halibut, haddock or cod could be used.", "Peel garlic cloves and place in bowl of food processor; peel and cut ginger into 1/2"" chunks and add to garlic. Pulse a few times then process into rough chopped mix, and stop to scrape sides of bowl as needed.", "Add cilantro to chopped mixture and process a few more seconds until green stems are small. Add remaining ingredients and pulse few times to incorporate thoroughly.", "Pour over chicken/meat making sure all pieces are coated. Marinate in the refrigerator for a couple of hours or even overnight.

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   WARNING: cover the dish tightly, then wrap in several plastic grocery bags if you want to prevent the refrigerator from smelling strongly of garlic and ginger!", "Before grilling pour off any excess marinade but do not wipe off meat/chicken. Thread chunks onto skewers, alternating with thin chunks of sweet onion and squares of bell pepper or other desired veggies, if making kebabs. When grilling do a test run to determine correct amount of time on grill as it will vary."]

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