Thursday, July 30, 2015

Triple Mid East Treat-Hot or Cold

Mid East Kebabs, Almond Yogurt Sauce and homemade Arab Bread proved delicious meals-hot and cold. The dinner last night included chicken kebabs and pita breads hot out of the oven.  Today's lunch was served cold as a picnic on our trip along the Lincoln Highway.
The Kebab recipe is from Maria Elia. The chicken thighs were pre-ordered from Working H Farm Store.  The yogurt sauce was inspired by Maria Elia, in her Full of Flavor Cookbook.  I substituted almond butter for the tahini and the result was delicious.

Mid East Chicken Kebabs

(Serves 4)

2 garlic cloves, minced
Juice of 1 lemon
1 tablespoon olive oil
2 1/4 teaspoon cinnamon
1 tablespoon allspice
6 boneless skinless chicken thighs
Mix garlic, lemon juice, cinnamon and allspice in a measuring cup.  Pour over chicken thighs and marinate in the refrigerator.  (Mine marinated for 10 hours).  

When ready to bake, place on skewers.  (I love the 11-thigh skewer presentation in Maria's book)  Bake at 450 for 10 minutes.  Lower heat to 325 and bake for an additional 20-30 minutes, until internal temperature of chicken is 165 F.

Almond Yogurt Sauce

(Serves 6)

2 tablespoon almond butter  
Pinch of cumin
1 tablespoon lemon juice
1/3 cup Greek yogurt
1 garlic clove, minced
 Blend all ingredients together in mini food processor.

Both meals were served with cucumbers, tomatoes and spinach.  The Arab Bread recipe is from Fleischmann's Yeast.  We each enjoyed 1/2 pita at each setting.

Bob said this meal served cold the next day was his favorite picnic meal.  We found the perfect spot along the Lincoln Highway at the Caledonia State Park.
Now for a dinner out in Pennsylvania Dutch Country!




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