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	<title>leannes.cooking &#187; barbecue dishes</title>
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		<title>Lemongrass Pork Kebabs with Corn</title>
		<link>/?p=2516</link>
		<comments>/?p=2516#comments</comments>
		<pubDate>Thu, 17 Aug 2017 05:57:03 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[barbecue dishes]]></category>
		<category><![CDATA[kebabs]]></category>
		<category><![CDATA[lemongrass]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[Thai marinade]]></category>

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		<description><![CDATA[This is a great summer barbecue recipe using fresh lemongrass that I have growing in the garden all year round. If you don&#8217;t have any lemongrass, just add some lemongrass paste to the marinade and use wooden or metal skewers. The pork can be marinated overnight or at least for a couple of hours, then &#8230; <a href="/?p=2516" class="more-link">Continue reading <span class="screen-reader-text">Lemongrass Pork Kebabs with Corn</span></a>]]></description>
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		<title>Shawarma Style Chicken</title>
		<link>/?p=1119</link>
		<comments>/?p=1119#comments</comments>
		<pubDate>Thu, 13 Aug 2015 05:34:07 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[barbecue dishes]]></category>
		<category><![CDATA[BBQ chicken]]></category>
		<category><![CDATA[Middle Eastern marinades]]></category>
		<category><![CDATA[shawarma marinade]]></category>
		<category><![CDATA[spicy recipes]]></category>

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		<description><![CDATA[I&#8217;ve  called this Shawarma &#8220;Style&#8221; Chicken because shawarma, which actually means turning, refers to stacks of thin slices of meat, spice-marinated, on a vertical spit. The spices used in this recipe closely resemble the wonderful flavour of authentic Middle Eastern shawarma and could also be used to marinate lamb or beef. I halved the amount of &#8230; <a href="/?p=1119" class="more-link">Continue reading <span class="screen-reader-text">Shawarma Style Chicken</span></a>]]></description>
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