BAKED CHICKEN KABOBS

Ingredients

• 3 lbs boneless skinless chicken breast or chicken thighs (cut into 1-inch pieces)
• 2 large yellow onions (cut into large chunks)
• 3 bell peppers (cut into large 1-inch pieces)
• ½ cup avocado oil (or olive oil)
• 4 tbsp. lemon juice
• 1 tbsp fresh flat leaf parsley (chopped)
• 1 tsp salt
• ½ tsp pepper
• ½ tsp garlic powder
• 12 wooden skewers (soaked in water overnight)

Instructions

1. Soak 12 wooden skewers in water overnight so they don’t burn in the oven.
2. In a medium sized bowl, whisk together avocado oil, lemon juice, parsley, salt, pepper and garlic powder.
3. Place chicken cubes in a large gallon sized Ziploc bag. Pour marinade over the chicken and close the bag. With your hands, squish the chicken around to make sure it gets completely covered in the marinade. Refrigerate for at least 1 hour, but 4-6 hours being best.
4. Preheat oven to 450F.
5. Alternate the vegetables and chicken on the skewer, making about 12 skewers.
6. Place on two baking sheets lined with aluminum foil. 
7. Bake in the oven for 25-30 minutes, flipping the skewers about half way through. Check to make sure the chicken is cooked all the way through. You may need to cook for an additional 5-10 minutes depending on the size of your chicken chunks.

From: https://www.adashofmegnut.com/baked-chicken-kabobs/

Keftedes (Greek Meatballs)

Ingredients

• 1lb ground beef
• 1lb ground pork
• 1 cup panko
• 2 large eggs
• 2 tbsp milk
• 1 C green onions (or finely chopped shallots or 1/2 onion)
• 6 garlic cloves, minced
• 1/4 cup fresh mint
• 1/4 cup fresh parsley
• 1 tsp dried oregano
• 1.5 tsp salt
• 1 /2 tsp pepper
• 1/2 tsp red chili flakes
• 1 tsp cumin
• 1 tsp coriander powder
• 1/2 tsp cinnamon
• 1/4 cup flour
• 1/4 cup olive oil

Instructions

1. In a large bowl, combine all ingredients except flour and oil. You want everything well incorporated, but don’t overwork it. This can make the meatballs tough.
2. Roll the meatballs into equal sized spheres. As they will go in pita bread, these aren’t giant meatballs, around 1¼ inches. This recipe makes around 28-32 meatballs.
3. Spread the flour on a plate, then dredge the meatballs in it so they get a light dusting.
4. Working in batches if necessary, fry the meatballs in a little olive oil till brown on all sides.
5. Serve with pita bread, tzatziki, cucumbers, tomatoes and kalamata olives.

Notes
If you plan ahead, keep the meat mixture in the fridge for at least one hour. This will make it easier to work, and allow the flavors to mix together nicely.

From: https://gypsyplate.com/keftedes/

Hummus

Ingredients

• 1 15.5-oz. can chickpeas
• 1 large lemon, juiced
• 1 garlic clove
• ½ cup tahini, well mixed
• ¾ tsp. (or more) kosher salt
• ¼ tsp. ground cumin
• 3 Tbsp. extra-virgin olive oil, plus more for drizzling

Instructions

1. Drain the chickpeas, retaining the liquid for use later. Rinse the chickpeas
2. Mash the garlic clove with side of knife
3. Combine everything up to and including cumin
4. Use immersion blender to combine
5. Add olive oil, then blend some more
6. Add 1 - 2 Tbsp of chickpea liquid until hummus is at desired consistency
7. Sprinkle with Sumac on top

Based on: https://www.bonappetit.com/recipe/classic-chickpea-hummus