Middle Eastern Delights

Chicken Kebabs - Serves 4

1  1/2 pounds boneless chicken (I used a mixture of breast and thigh meat) cut into two inch cubes.

Marinade:
1/2 Sweet Onion, like Peruvian or Vidalia
1/2 cup plain yogurt
2 cloves garlic
2 Tbsp Olive oil
1/2 Teaspoon Cumin
1/2 Teaspoon ground Coriander
1/4 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper
1/2 Teaspoon Dried Mint or 2 Teaspoons fresh Mint chopped
1/2 Teaspoon Parsley
1 Tablespoon Iranian Spice 
1/2 lemon Juiced
1 Teaspoon salt
1/2 Teaspoon fresh ground Pepper

Puree onion and garlic in a food processor. Add remaining ingredients and process until well mixed. Taste to check to see if it need more salt, pepper or heat (cayenne).
Marinate chicken cubes all day or overnight if possible. Thread on skewers. Grill over a medium flame or broil about 3-4 minutes per side. (Check for doneness)
Serve with Tzatziki if desired. (Plain yogurt mixed with fresh garlic, shredded cucumber, lemon juice and a touch of olive oil.) See my post for an exact Tzatziki recipe.

Moroccan Couscous

1 cup Couscous
1/2 Red Onion, chopped
1/2 Red Bell Pepper
Grated zest of 1/2 lemon
1/2 Teaspoon Cumin
1/2 Teaspoon Ginger
3-4 Green Cardamon seeds
1/2 Teaspoon Ground Coriander
1/4 Teaspoon All Spice
Handful of Raisins
Handful of dried Cranberries
Hanful of Almonds, chopped coarsely
1 3/4 cups hot chicken or vegetable broth
1/4 cups chopped Cilantro
2 Tablespoons Olive oil
Salt and pepper to taste

Roast chopped nuts in a dry pan for about 2-3 minutes. Remove from heat and set aside. Saute onion and red bell pepper in olive oil. Add remaining ingredients (including nuts) except broth, salt and pepper. Stir and let flavors blend about 1-2 minutes. Remove from heat and add broth.  Check seasonings. Add salt if needed and a little ground pepper. Stir to mix, cover and let sit for about 5 minutes. Fluff with fork and serve with Kebabs.
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