Thursday, November 08, 2012

Lazy Kebabs & Bread Salad

One night in October, I made a Middle East-accented dinner of lemony chicken kebabs, North African-spiced bread salad, and Near East brand almond rice pilaf. It was a splendid combination! The kebab recipe was originally for lamb and called for it to be on skewers. Well, I forgot to soak the skewers, so it became "deconstructed" kebabs for supper! Oh, well. The chicken was delicious and very juicy.

Lazy, Lemony Chicken Kebabs
1 tbsp. oil
1 tsp. grated lemon zest
2 tbsp. brown sugar
3/4 tsp. cumin
Salt & pepper
1 & 1/2 lb. chicken
1 lemon, cut in 8 wedges
1 green pepper, cut in 8 wedges

Preheat broiler to high. Line baking sheet with foil. Mix all but chicken, lemon, green pepper. Toss with chicken. Place on baking sheet & broil 10 minutes, or until cooked through. Serves 4.

North African Bread Salad
2 minced cloves garlic
1/4 c. dry white wine
Zest of 1 lemon
Chopped pulp of 1/2 lemon
1/2 tsp. sugar
2 tsp. fennel seed, ground
1 tsp. paprika
1 tsp. allspice
4 tbsp. olive oil
3 c. 1" chunks of stale, chewy bread
1 lb. steamed green beans, cut into 2" lengths
1 yellow pepper, cut in 1" dice
3 tomatoes, cut in 1" chunks
1/2 c. roasted, salted almonds
Salt & pepper

Mix the garlic, wine, lemon, & sugar. Heat spices with oil until fragrant. Add to garlic mixture. Add everything else and gently toss to coat. Serves 4-8. This is my adaptation from "The Splendid Table: How to Eat Weekends."

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