Head to the Med

Chicken Souvlaki with Lemon Potatoes

Servings: 6 | Prep: 2 hrs. 10 min. | Cook: 1 hr. 30 MIN. | Total: 3 hr. 40 min.

Ingredients:

Souvlaki:

8 garlic cloves, minced | 2 Tbsp. oregano | 2 tsp. rosemary | 1 Tbsp. paprika | 1 tsp. kosher salt | ½ tsp. black pepper | ¼ cup extra virgin olive oil | 1 lemon, juiced and zested | 2 bay leaves | 2 lbs. chicken breasts

Lemon Potato:

¼ cup extra virgin olive oil | 2 lemons, juiced and zested | 1 cup chicken stock | 4 garlic cloves, minced | 2 tsp. oregano | 1 tsp. paprika | 2 tsp. kosher salt | 1 tsp. black pepper | 2 Tbsp. butter

Directions:

Prepare the marinade. Combine minced garlic, spices, olive oil, lemon juice and zest, and bay leaves in a glass bowl. Trim chicken breasts and add to marinade, coating them. Cover and refrigerate for at least 2 hours or overnight. Heat a grill or grill pan on medium-high heat. Coat the grill lightly with oil. Place chicken on the grill and cook for 7-10 minutes on each side until the temperature reaches 165° internally. For the potatoes, slice them into 1-inch wedges. Combine olive oil, lemon juice, chicken stock, garlic, and spices in a casserole dish. Add potatoes and toss to coat them in pan sauce. Dot the top with pieces of butter and cover with foil. Bake at 400° for 1 hour or until fork tender, stirring twice while cooking to keep the potatoes coated in the sauce. Remove foil and bake for another 10 minutes until golden on top.

Tips and Tricks

Coat the chicken with the marinade in a plastic bag. For crispy potatoes, broil for 2-3 minutes.

Kofta Kabobs

Servings: 10 skewers | Prep: 35 min. | Cook: 10 min. | Total: 45 min.

Ingredients:

2 lbs. ground beef | 1 lbs. ground lamb | ½ yellow onion | 4 garlic cloves | ¼ cup parsley | 1 tsp. allspice | 1 tsp. cinnamon | 1 Tbsp. cumin | 2 tsp. paprika | 1 Tbsp. salt | 1 tsp. black pepper | Pinch nutmeg | 10 wooden skewers

Directions:

Soak 10 wooden skewers in water for about 30 minutes. Remove from water when you are ready to begin. Preheat the grill to medium-high. Chop the onion, garlic, and parsley in a food processor. Add the beef, lamb, and spices. Run the processor until all is well combined, forming a meat mixture. Remove the meat mixture from the food processor and place it in a large bowl. Divide the meat into 10 portions. Take each portion of the meat mixture and mold it on a wooden skewer. Repeat the process for all the skewers. Lay the skewered kofta kebabs on a tray lined with parchment paper. Oil the grill lightly. Place the kofta kebabs on a lightly oiled grill. Grill on medium-high heat for 5 minutes on one side; turn over and grill for another 4-5 minutes. Serve the kofta kebabs immediately.

Tips and Tricks

Put the meat mixture in the refrigerator for an hour before forming it around each skewer. The meat should be about 1 inch thick.

Falafel Bowl

Servings: 4 | Prep: 20 min. | Cook: 10 min. | Total Time: 30 min.

Ingredients:

1 bunch kale, color optional | 1 sweet potato, peeled, diced | 1 purple sweet potato, peeled, diced | 2 Roma tomatoes. diced | 1 green bell pepper, diced | ½ red onion, diced | 1 15.5 oz. can chickpeas (garbanzo bean), drained, rinsed | 1 avocado, peeled, diced

Chili Lime Yogurt Dressing:

8 oz. Greek yogurt | 3 Tbsp. extra virgin olive oil, divided | 1 lime, juiced | 2 tsp. chili powder | 1 tsp. cumin | ½ tsp. salt | ¼ tsp. pepper | 1 bunch cilantro, chopped (optional)

Serve with:

Tomato, cucumber, radish, red onion, herbs, hummus, naan, or pita

Directions:

Drain and rinse the chickpeas, then add them to a food processor with garlic, onion, and fresh herbs. Blend until you have a crumb-like consistency. Add the lemon zest, spices, flour, and salt. Pulse again until everything is combined. (If the mixture is too sticky, add 1 Tbsp. of additional flour at a time until it is relatively smooth). Shape into balls. Heat the oil in a pan over medium heat. Oil should be about ½ inch high in the pan. Carefully add the falafel to your pan and cook occasionally, turning for 2 minutes. Remove once golden brown.

Tips and Tricks

If you prefer not to fry it, you can bake the falafel. Generously drizzle the falafel on the baking sheet and bake at 400° for 10-12 minutes.