Allergen-Free Radish Juice Marinade

     The combination of paprika, mint and garlic in a marinade is a Middle Eastern classic, one  I think works particularly well on chicken and lamb.  Usually the base is yogurt, but radish juice brings a lot of flavor, a hint of spiciness and no common allergens to the dish. Obviously radish juice  will tenderize just as well combined with more conventional Western poultry herbs (thyme, sage, rosemary, etc.)

     Radish juice is only mildly acidic, so give the marinade plenty of time to work.

     ½ c. radish juice (Just put a chunk of daikon or a handful of little red 

          radishes through a juicer.)

     ¼ c. olive oil (See Oil in the Glossary)

     2-3 cloves garlic, crushed

     1 tsp. salt (See Salt in the Glossary)

     ½ tsp. black pepper (See Spices in the Glossary)

     1/2 Tb. paprika (See Spices in the Glossary)

     1 tsp. dried mint (See Spices in the Glossary)

     Mix all the ingredients together.  Makes enough to marinade 3-4 lb. of chicken pieces.

     Variation: To spice things up, replace some or all of the paprika with red pepper.