Sunday, June 18, 2017

Dads' Delish Dish: Mid East Chicken Kebabs

The menu for our Fathers Day picnic included Bob's favorite Chicken Kebabs and Homemade Pitas.  Since we were gone most of the day before, I ground the wheat berries and made the bread dough on Friday and placed the dough in the refrigerator for 24 hours.  When I arrived home, I pulled the dough from the refrigerator, divided it into 6 dough balls and let them rest for 30 minutes prior to shaping.  These rise perfectly!

Arab Bread

(6 pitas-12 Servings)

Mix 2 cups flour, sugar and yeast in mixing bowl with dough hook in place.
2 cups whole wheat  flour (ground from hard red spring wheat)
1 tablespoon sugar
1 tablespoon dry yeast

Add warm water to bowl.  Beat on medium speed 2 minutes, scraping sides of bowl.
2 cup very warm water (125 degrees)

Add remaining whole wheat flour.  Beat on medium speed 2 minutes.
1/2 cup whole wheat flour

Slowly add all purpose flour, beating on low speed and occasionally scraping down sides of bowl.  Knead for about 10 minutes, until dough leaves sides of bowl.
2 1/2 cups all purpose flour

Place dough in large greased bowl.  Turn to coat with olive oil spray.  Cover and place in the refrigerator (or if baking within a few hours:  let rise at room temperature).

When ready to bake, divide dough into 6 balls and let rest on floured surface for 30 minutes.

Flatten each dough ball into a 6 inch round.  Place on a preheated stone in a 425F oven and bake for 10 minutes.  

The chicken kebabs are delicious hot or cold.

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.

When ready to bake, place on skewers.  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 plain yogurt
1 garlic clove, minced

1/2 cucumber, peeled and seeded.
 Blend all ingredients together in mini food processor.

Our picnic today was close to home, in the Rock City section of Coopers Rock (WV) State Park.



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