|Meat||7 Ounce (Either Beef, Pork Or Lamb, But Poultry Would Work Also)|
|Garlic||1 Clove (5 gm)|
|Olive oil||4 Tablespoon|
|Rice||3 1⁄2 Ounce|
Wash the meat, dry it and cut it in bulk strips (around 1 finger length) and mix it with cut onion. Rub the lemon and mix it with fine minced garlic, rosemary, hut and salvia leaves (chopped very well before). Let this mix for few minutes in order to combine very well the flavors. After that take the mix and put it on the mead. Add the pepper and paprika, pour 2 oil tablespoons and stir them very well.
Cover the meat with a foil and let it like that for 30 minutes.
Meanwhile wash the rice and boil it. Add in a pan 1 tablespoon of olive oil, add the meat strips and temper them around 3 minutes. Pour around 5-6 water tablespoons, low the fire and let it stifling.
Separately, mix the rice with the chopped tomato and serve the meat with garnish rice, lemon slices and parsley.
Tips: If you have a barbecue put the strips on the barbecue, in order to eliminate the fat. At home fry them in a pan.