Kebab Marinates and oven cooking

  Veggie Kebab (for 8 - 10 skewers, marinade up to a few hours)

• 3 - 4 minced garlic cloves
• 1/2 C chopped fresh parsley (can sub with cilantro)
• kosher salt
• 1/2 t dried oregano
• 1/2 t red pepper flakes
• 1/3 C extra virgin olive oil
• juice of 2 lemons

Chicken Kebab (for 2 lbs of chicken breasts; marinade up to 4hrs)

• 2 T olive oil
• 1 large lemon, zested and juiced
• 2 minced garlic cloves
• 1 t dried oregano
• 1/2 t salt
• 1/4 t black pepper

Beef Kebab (for 1.5lbs beef - tri-tip, sirloin steak tips, etc; marinate up to 24hrs)

• 1 t minced garlic
• 1 t onion powder (can sub with garlic powder)
• 2 1/2 T soy sauce
• 2 T Worcestershire sauce
• 2 T balsamic vinegar
• 1 T vegetable oil
• 1/4 t black pepper

Instructions on Oven kebab cooking:

Cooking kabobs at 375F in the oven is most popular because it yields great results, and you’ll avoid burning them. Place them on a sheet pan after the oven preheats, then use this chart for approximate baking times:

Chicken: 20-25 min

Beef: 25-30min

Veggies: 20 in

Cooking kabobs at 400F shortens the baking time while still keeping the meat juicy and tender. After preheating the oven, bake them on a sheet pan and use this chart for approximate cooking times:

Chicken: 15-20 min

Beef: 20-25 min

Veggies: 15 min

Veggie Kebab marinade from: https://www.themediterraneandish.com/vegetable-kabobs/

Chicken kebab marinade from: https://www.laurafuentes.com/lemon-chicken-marinade/

Beef kebab marinade from: https://www.recipetineats.com/marinated-beef-kabobs/

Skillet-Roasted Chicken & Potatoes

Ingredients:

• 4 to 8 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground black pepper 
• 2 1/2 cups buttermilk, shaken 
• Good olive oil 
• 2 tablespoons Dijon mustard (4T for 8 thighs)
• 1 tablespoon dry white wine, such as Chablis (2T for 8 thighs)
• 1 1/2 teaspoons fresh thyme leaves (1T for 8 thighs)
• 1/8 teaspoon sweet Hungarian paprika (1/4t for 8 thighs)
• 1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick 
• 1 tablespoon minced garlic (3 cloves) 
• 2 tablespoons minced fresh parsley 
• 1 tablespoon chopped fresh chives

Directions:

1. At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon (1 1/2t for 8 thighs) salt and 1/2 teaspoon (3/4t for 8 thighs) pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
2. Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt (1 1/2t for 8 thighs), and 1/2 (3/4t for 8 thighs) teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
3. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 - 25 minutes, until they’re tender and starting to brown. Return the chicken to
4. the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

From: https://www.foodnetwork.com/recipes/ina-garten/skillet-roasted-chicken-and-potatoes-11887246#reviewsTop

Reprinted from Modern Comfort Food, Copyright 2020 by Ina Garten, Clarkson Potter/Publisher. 

Garlic Confit

Ingredients

• 10 heads of garlic cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic)
• 8-10 sprigs of fresh thyme or rosemary
• 1 tbsp. black peppercorns
• 2 small bay leaves
• 2 1/2 cups pure olive oil

Instructions

1. To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
2. Use a slotted spoon to transfer
3. the garlic to a large jar and store for up to 3 weeks in the fridge.

From: https://www.foodbymaria.com/garlic-confit/