Lemony Marinated Chicken Skewers

My favorite Mediterranean food blogger, Tori Avey, posted this recipe, and I was game because I could live on that cuisine for the rest of my life and be completely happy!  My mom invited me over for dinner on a spur of the moment, and I provide this lovely recipe which was fabulous and so easy!

 {Lemony Marinated Chicken Skewers}

 {chicken marinating}

 {Chicken getting ready to grill}

 {Yes, we eat this healthy MOST of the time!}

One year ago:  Tikka Masala
Two years ago:  Hummus

Lemony Marinated Chicken Skewers
from Tori Avey

Makes 4 servings

2 lbs. boneless skinless chicken thighs
1/4 cup extra virgin olive oil
1/4 cup lemon juice
3 tbsp fresh minced cilantro
4 garlic cloves, minced
1 tsp paprika
1 tsp salt
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper

1. Cut the chicken into 1 ½ inch strips for skewering. 
2. In a small bowl, whisk together the olive oil, lemon juice, cilantro, garlic, paprika, salt, cumin, turmeric and cayenne pepper. 
3. Place the chicken pieces in a glass dish. 
4. Pour the marinade over the chicken and stir to coat. Cover with plastic wrap. 
5. Place in the refrigerator and let the chicken marinate for 20 minutes. 
6. If using wooden skewers, soak them in water while the chicken is marinating.
7. Generously grease the grill and heat over medium. 
8. Skewer the chicken, evenly divided between 6-8 skewers.
9. Cook for 10-15 minutes or until done.
10. Serve alone or with tzatziki.

Who doesn't like meat on a stick that grills in about 10 minutes?  Exactly!

I'll be taking next week off from the blogging world!  So follow me on Instagram for some specials throughout the week!

I hope that you have a lovely weekend and next week!

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Middle Eastern Tomato Garlic Fish

As soon as I saw this recipe, I just had to make it!  Not only does it come from one of my favorite food bloggers, but it's from my favorite cuisine!  Plus it's made with fish (which I am trying to eat more of) so it was all systems go!

 {Middle Eastern Tomato Garlic Fish}

 {Fish steaming is delicious flavors!}

{Middle Eastern Tomato Garlic Fish side view}

One year ago:  Whipped Cream

Middle Eastern Tomato Garlic Fish
From Tori Avey

2 red peppers, roasted and cut into stripes (learn how to roast peppers here)
1 cup fresh parsley and/or cilantro (I used about 3/4 cup parsley to 1/4 cup cilantro)
12 whole cloves garlic
4 filets of fish (cod, swai, or sea bass)
1/2 teaspoon chili flakes (use less if you don't like it too spicy)
1 1/2 cups hot water
1-6 ox can tomato paste
1/2 teaspoon paprika
1 teaspoon honey
1/4 teaspoon cayenne pepper (use less if you don't like it too spicy)

1. In a large saucepan, spread the peppers, fresh herbs, and garlic on the bottom to make a "bed" for the fish.
2. Place fish on top of the herb bed and sprinkle with salt, pepper, and chili flakes.
3. Mix remaining ingredients until well combined.
4. Pour seasoned tomato mixture over fish.
5. Bring sauce to a simmer, then reduce heat to medium low and cover.
6. Cook for about 15 minutes, or until fish is flaky.
7. Serve.

The flavors were so good and fresh; it took very little time to make (about 20 minutes).  Served with a salad, this is a perfect meal!

How do you get fish into your diet?  I'd love to hear more ideas!Pin It

Crushed Peas with Smoky Sesame Dressing

How many of you have fond memories of peas when you were a kid?  Not many, including my husband.  I was indifferent to be honest.  I haven't really had them any way besides steamed with butter or in a mayo-based pea salad.  However, when I saw this recipe for a healthy variation on a pea salad, I had to give it a try. 

{Crushed Peas with Smoky Sesame Dressing}

While I am at it, I'm knocking out a food challenge for a vegetarian soup or salad with No Croutons Required!!!

{Mixing dressing}

{Crushing peas}

Crushed Peas with Smoky Sesame Dressing
from smitten kitchen

Prep time: 15 minutes
Cook time: 3-5 minutes
Total time: 20 minutes

Makes 4 servings (main dish) or 8 (side dish)

1 pound peas, fresh or frozen then thawed
1/4 cup plain Greek yogurt
2 tablespoons tahini (sesame seed paste found in the Mediterranean section of most grocery stores)
1 tablespoon lemon juice
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon paprika
2 green onions, chopped

1. Steam peas until tender, about 3 minutes or longer if you want a softer texture.
2. Meanwhile, mix yogurt, tahini, lemon juice, water, cumin, and paprika together in a small bowl.  Add salt and pepper to taste.
3. Once peas have reached your desired texture, drain  and rinse in cool water until peas are cool.
4. Let peas set for about 10 minutes, shaking to drain excess water.
5. Place peas in a bowl and add dressing.
6. Stir to coat peas.
7. Chill in the fridge at least 4 hours up to overnight.
8. Serve topped with green onions and crackers, bread, or toasted pita.

This salad is not at all spicy due to the paprika; instead, the combination of paprika and cumin gave it a smoky flavor without the work!  This can be a main dish or side dish to another grilled or Mediterranean dish.  This salad was so easy to make too!

Have you ever given an ingredient a second or third chance to make it into your diet?  I have to be honest, I'm a bit excited to incorporate more peas into mine!

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Mediterranean Succotash

I've never really had succotash before, but this Mediterranean version sounded really good.  No surprise that it was!  I have a regular succotash recipe to try in the summer with fresh vegetables.  This is great as a main dish especially for a Meatless Monday.  I'm trying to be Meatless on Mondays, but the hubby doesn't think it's a meal unless there is meat... *sigh*  I bake him some chicken to go with it usually.  I'm excited because I have a ratatouille recipe to try!

 {Mediterranean Succotash}

 {Getting the succotash ready}

 {Cooked succotash}

 {Topped with feta and extra parsley for presentation}

Mediterranean Succotash
from my recipes

Makes 8 servings

1 cup zucchini, chopped
1 red pepper, chopped
1/2 cup kalamata olives, halved
3 cloves garlic, minced
2-15 oz cans cannelloni beans, rinsed and drained (aka white kidney beans but use Great Northern if you can't find any)
1-14.5 oz can diced tomatoes
1/2 teaspoon
1/4 cup fresh parsley, chopped
2 tablespoons lemon juice
1 cup feta cheese, optional for serving

1. Place first seven ingredients (through black pepper) in a crock-pot for 6 hours on low.
2. Add in parsley and lemon juice and cook another 30 minutes.
3. Season with salt and pepper.
4. Serve with feta cheese sprinkled on top.

Do you try to go meatless on a regular basis?  Did you know beans are a good source to get that "full" feeling?  I'm not too adventurous to try tofu--yet!  I might sneak it in when the hubby is not looking....

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Chickpea, Feta, and Parsley Salad

With the weather being as nice as it was last week, I was dreaming of beach getaways....  Not possible for the hubby and I at the moment, but maybe some day.  Instead, I make foreign foods and pretend that I am eating my meal on a verandah overlooking the ocean with a breeze blowing my hair (when it's actually the balcony overlooking the parking lot--the breeze was real though!).

{Chickpea, Feta, and Parsley Salad}

{Salad ingredients}

{Chopped parsley}

{View from the top}

Chickpea, Feta, and Parsley Salad

Makes 4 servings

2-15 oz cans of chickpeas (garbanzo beans), drained and rinsed
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup green onions, chopped
1 cup fresh parsley, chopped
5 oz feta cheese, crumbled
1/4 teaspoon ground black pepper
Pinch of chili flakes
Dash of salt

1. Mix all ingredients together.
2. Season to taste with salt--the feta is already fairly salty.
3. For best flavors, allow to sit overnight, but it can be served immediately.

A light and healthy salad that is also filling.  I can't ask for much else, except for the hubby to not eat it all....

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Tzatziki (Garlic Sauce)

Taking a much beloved family recipe and reworking it to make it healthier is always fantastic!  My family's tzatziki (Middle Eastern/Mediterranean garlic sauce) has always been made with cream cheese which is not the best for the waistline especially since we literally suck it right up!  So I've been on this "replace everything with yogurt" kick, and let me tell you, I've been amazed by the results!

{Tzatziki with a kebab}

 

{Close up of tzatziki (yogurt garlic sauce)}

{Mixing it together couldn't be easier!}

{The hard part?  Trying not to eat it all in one sitting!}

So I replaced the all of cream cheese (16 oz if you want to make it with cream cheese) with a mix of plain yogurt and sour cream.  Let me tell you--I don't even miss the cream cheese!  It's been approved by my mother and brother (in fact, when I brought a container over, I was told I wasn't leaving with it--as I closed the door to leave, my mother and brother were circling each other to keep the rest.....)

One year ago:  Black Bean Ragout

Tzatziki

Makes 8 servings

2 cups plain yogurt
1/2 cup sour cream
2 tablespoons lemon juice
8 cloves garlic, minced
2 teaspoons Kosher salt
1/2 teaspoon ground black pepper

1. Mix all ingredients together until well combined.
2. For best flavors, allow to sit overnight, but it can be served immediately.

A few recipes to try this delicious garlic sauce with:  Pork Souvlaki Kebabs, Middle Eastern Garlic Chicken, Mediterranean Turkey Burgers, Chicken Shawarma, Chana Masala (vegetarian), and Shakshuka (vegetarian). However, we eat this will all kinds of grilled meats and on sandwiches (sometimes by itself!).

Do you have a favorite spread or dipping sauce that you love to eat?

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About the Town: Oasis Mediterranean Restaurant

**I know that I said that I don't go out to eat often, but this year has been an exception.  I have eaten at so many fantastic places (and been back more than once!) that I felt I needed to share with my fellow Lexingtonians!  So any time I go out to eat, and the food/service is great, I'll review it on here.  I am not paid for this, and all opinions are my own!**

As I shared on my birthday, I love Mediterranean/Middle Eastern cuisine.  Oasis was recommended to me by a friend from culinary school years ago (approximately 7 years ago).  Let's just say that I go there often enough that one of the waiters knows my order perfectly.  What can I say?  Great food and service!

 

{Oasis}

{Tabbouli (left), hummus (middle), and pita (right)}

 

{Mint iced tea}

{Chicken shwarma with garlic sauce on fattoush salad--my absolute favorite!!!!}

I've had several different meals from this restaurant.  My suggestion?  Get the Oasis Platter (it's a sampler) which will literally feed 4 people.  They also have a buffet lunch, which I also suggest, especially if you are new to Mediterranean cuisine.  It's got all the essentials: hummus, tabbouli, baba ghannouj, plus rotating main dishes, vegetable sides and soup.

Please visit their website for hours, the address, and full menu.  

PS--They do take-out!

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Garlic Chickpea Salad

Ahhh night-before-the-grocery-store, how I love thee....  Why?  Because I have all kinds of odds and ends, but nothing to really make a meal.  I typically plan for two weeks of meals, and sometimes I stick to those plans and sometimes I don't.  If I don't, I'll have odds and ends.  Not everyone is perfect, right?  This is an original night-before-the-grocery-store, and oh boy, was it delicious!!!

{Garlic Chickpea Salad}

{Mixing the beans, cheese, onions, peppers, and parsley together}

{Mixing the dressing}

{Although you can't tell--this is the salad with the dressing!}

{I served this salad with Middle Eastern Garlic Chicken that was grilled (leave out the oil) and grilled corn!}

Garlic Chickpea Salad

Serves 6

2-15 oz cans of chickpeas, drained and rinsed
2 red peppers, chopped
1 cup fresh parsley, chopped
1/2 medium red onion, finely chopped
5 oz feta cheese, crumbled
2 tablespoons lemon juice
1 1/2 tablespoons olive oil
4 cloves garlic, minced
1/8 teaspoon red pepper flakes
1/4 teaspoon black pepper

1. Mix chickpeas, peppers, parsley, red onion and feta together until combined.
2. Whisk remaining ingredients in a separate bowl until combined.
3. Pour dressing over the chickpea mixture and stir to combine.
4. Serve immediately or refrigerate overnight for best flavor.

I literally ate this salad every day for three days; the hubby said it was too 'beany' (yes--it's a bean salad--I don't get it either).  That was okay thought because there was more for me!

I hope that you guys have a lovely holiday weekend!  I won't be back until Tuesday so have a safe weekend!

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Israeli Salad

The peak of summer has arrived.  My family's gardens are starting to put out tomatoes, cucumbers, squashes, etc.  Not that I'm complaining, but it took a while to get hot enough.  Maybe that's why the garden took so long to produce, and why I'm wondering where the summer went!  It's mid-August people!  In about 6 weeks will be the first official day of fall!  I've still got so much left to do, like see the covered bridges and go star gazing at a local park, before fall gets here!

That being said, this salad really highlights home-grown produce, mainly tomatoes and cucumbers.  So simple and healthy; just the colors make me happy!

{Israeli Salad}

{Such beautiful colors!}

{Making the dressing}

{Mixing the dressing and salad together}

Israeli Salad
from smitten kitchen

Makes 8 servings

2 tomatoes, cubed
1 cucumber, cubed
1/2 medium red onion, diced
3 tablespoons fresh parsley, minced
1 tablespoon lemon juice
3 tablespoons olive oil
1 tablespoon ground sumac

1. Mix tomatoes, cucumbers, onion and parsley until well combined.
2. Whisk remaining ingredients in a separate bowl until combined.
3. Add dressing to tomato mixture and stir until coated.
4. Refrigerate overnight for best flavor.

This recipe is very versatile because you can add feta, diced peppers, chickpeas, and/or olives to this salad.  I had it just plain, and it was delicious especially since everything came from the in-law's garden! 

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Roasted Chicken with Chickpeas

I've been hearing good reviews regarding roasted chickpeas.  They are healthy for you (scores major points with me!) and can be roasted with sweet or savory ingredients.  The hubby needs gradual change so I made a recipe from 50 Shades of Chicken that incorporated roasted chickpeas, and he loved it! 

{Sorry for the blurriness--we were hungry!  The delicious smell was all over the house!}

{Mixing chickpeas, hot sauce, and onions}

{Place chickpeas in the bottom of a roasting pan}

{Spice rub for chicken}

{Spice rubbed chicken ready for the oven!}

Roasted Chicken with Chickpeas

Serves 4

1-15 oz can of chickpeas, drained and rinsed
1 large onion, cut into 1/2 inch chunks
6 cloves garlic, chopped
5 tablespoons olive oil, divided
2 teaspoons hot sauce, divided
1 lemon, zested
2 teaspoons Kosher salt
1/2 heaping teaspoon black pepper
1 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 whole chicken (4-5 pounds), rinsed and dried

1. In a bowl, mix chickpeas, onions, garlic, 3 tablespoons olive oil, and 1 teaspoon hot sauce until chickpeas and onions are well-coated.  Place in the bottow of a roasting pan.
2. In another bowl, mix together remaining ingredients, except chicken.
3. Rub spice mixture all over chicken and place chicken on top of chickpeas.
4. Allow chicken to marinate overnight.
5. Place chicken on the countertop about 1 hour before cooking to allow chicken to warm up to room temperature.
6. Preheat oven to 375.
7. Roast chicken for 45-50 minutes or until chicken juices run clear or temperature reads 165 degrees.
8. Pull chicken out of the oven and allow to cool for 10-15 minutes before serving.

I've got a few savory/spicy and sweet roasted chickpea recipes to try out for snacks and such.  I'll probably even try it with his favorite chip flavor spice mixture; maybe he will be so addicted to the chickpeas, he will stop eating chips!  Wishful thinking, I know, but I can dream right?

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Chickpea and Roasted Pepper Salad

In the summer, there is nothing better than a salad that cools and refreshes you with flavor while filling you up, hunger-wise, AND meeting some of your daily nutritional needs for vegetables.  I found this recipe on my favorite blogger's website while I was looking around for salad ideas for this summer.  I love this blogger because I rarely, if ever, have to modify the recipe, and that's how I like it.

{Chickpea and Roasted Pepper Salad}

{Roasted peppers--learn how here }

  

{Chickpeas, garlic scapes and capers}

{Cutting roasted peppers}

{Mint and parsley chopped}

{Favorite dressing EVER--lemon juice, olive oil, salt and pepper}

{Adding dressing}

{I served mine with Buttermilk Rosemary Chicken (which will be coming soon!)}

Chickpea and Roasted Pepper Salad

Makes 6 servings

2-15 oz cans chickpeas, drained and rinsed

3 peppers, roasted and diced

1/4 cup parsley, minced

2 tablespoons mint, minced

3 tablespoons capers (chopped olives is a good alternative}

2 cloves garlic, minced

2 tablespoons lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

4 tablespoons olive oil

1. Mix chickpeas, peppers, parsley, mint, capers, and garlic together until well combined.
2. In another small bowl, whisk together the remaining ingredients.
3. Add dressing to chickpea mixture.
4. Allow to sit overnight for best flavor.
5. Can serve with feta and toasted pita wedges as a main dish.

As we reach the heart of summer, I am getting more and more salad crazy... Seriously--I have two right now in my fridge, and another three planned for this week! The hubby's thoughts? "That looks weird, but I'll try it because I have learned with you that just because it looks gross doesn't mean it tastes gross." I'm still trying to figure out if that's a compliment or not...

Do you have any summertime salads that you can't wait to make?

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Pork Souvlaki Kebabs

The hubby is so very happy right now.  Mainly because he gets to grill several nights a week, and I am happy to have him do that because it takes the pressure off me to cook.  Don't get me wrong--I love it and cannot imagine it any other way, but it's nice that he wants to help out with cooking.  He did make it clear that he won't be grilling when it's cold outside.  Hmmmm we might need to make a compromise on this because I'm getting used to this!

Anyway--kebabs are one of those easy to make and prep items.  Kebabs can be done so many different ways from different meats to different vegetables to different marinades and sauces--just ENDLESS!!!  I found this recipe for Pork Souvlaki which spoke to my stomach because it is Mediterranean/Middle Eastern inspired which is my favorite cuisine.  A few simple modifications made this easy and convenient deliciousness!

{Pork Souvlaki with yogurt-sesame dipping sauce}

{Marinade for the pork}

{Marinate pork overnight}

{Mixing the yogurt sauce}

{Mmmmm.... yogurt, sesame, garlicky goodness!}

{If you are using wooden skewers, make sure to soak them in water about 1 hour before assembling and cooking your kebabs}

{Assemble the kebabs.  I used peppers, onions, and mushrooms}

One year ago: Triple Berry Buttermilk Cake (okay so maybe this wasn’t exactly a year ago, but this cake is so delicious that I couldn’t let it just slip by!)

Pork Souvlaki Kebabs

Makes 4 servings

3 tablespoons olive oil

1/4 cup lemon juice

4 cloves garlic, minced

1 tablespoon dried oregano

1 pound pork, cut into 3/4 inch cubes

8 oz plain Greek yogurt (I used Fage non-fat)

4 cloves garlic, minced

1 1/2 tablespoon sesame seed oil

1 tablespoon lemon juice

Salt and pepper

1 pint mushrooms, cut in half

3 peppers, cut into 3/4 inch slices

1 large onion, cut into 6 wedges

1.      Mix oil, 1.4 cup lemon juice, 4 cloves garlic, and oregano together until combined; add salt and pepper and taste making sure the marinade tastes balanced (not too salty, etc).

2.      Add pork and marinate overnight.

3.      Mix yogurt, 4 clvoes garlic, sesame seed oil, 1 tablespoon lemon juice, salt and pepper together until combined.  Taste and adjust accordingly.

4.      Soak wooden skewers about 1 hour before you are ready to assemble the kebabs.

5.      Assemble the kebabs, alternating meat and vegetables making sure to begin and end with meat (prevents anything from falling off).

6.      Grill about 10 minutes or until pork is done, turning occassionally.

7.      Serve kebabs with yogurt sauce.

I absolutely LOVED the yogurt sauce!!!  I took the leftover to work the next day and had it with some grilled chicken--so delicious!

What do you like to do with your kebabs?

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