Last Night’s Dinner
This is a family favourite.
Ready for the oven.
Usually I do not add the onion and green pepper to the skewers.
But, I had a craving for both.
And I love charred onions and peppers
Served with rice, Greek Salad, chickpea flat bread and a
Lebanese Garlic and Lemon Sauce.
This sauce is very much like a mayonnaise but
made with an egg white rather than egg yolks.
Fresh minced garlic
Cut chicken breasts into 1 inch cubes
Place on wooden Skewers that have been soaked in water (prevents
sticks from burning.. or on metal skewers.
Rub with fresh minced garlic
and dried oregano
Squeeze fresh lemons over chicken
and some olive oil
Salt and pepper
Marinate for up to 1 hour. If marinating longer do not add lemon juice
until the last hour. Lemon juice “cooks” the flesh and changes the
Place on hot grill and turn often until done. Serve with Greek salad
NOTE: This recipe works well with Pork (I use Pork Tenderloin) and
Lebanese Garlic Sauce (Toum)
Source: Chicho’s Kitchen.
5 cloves of garlic
1 egg white
1 cup of neutral oil (sunflower is fine)
Juice of 1 lemon
a good pinch of salt
1 cup of iced water of which you will use around 2 tbsp
Put the garlic cloves along with salt
and 1/4 of the lemon juice in the blender.
Blend on medium and scrape the sides
down when the garlic goes flying everywhere.
Add the egg white and blend on medium.
Add half the oil in bit by bit.
A thin stream is not necessary, but don’t go crazy.
A reasonable, fine, steady pour is good.
At this stage, the emulsification should have taken place. If it hasn’t and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine.
Switch to a slow blend, and add the rest of the lemon juice in slowly too.
Add the rest of the oil in the same fashion.
Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light.
Source: Souvlaki for the Soul
1 cup of all-purpose flour
1 cup of whole wheat flour
1/2 of a 540mL/18oz can of chickpeas (garbanzos) along with some of the liquid from the can
1/2 – 3/4 a cup of warm water
1/4 cup of olive oil
1 teaspoon of cumin
1 teaspoon of turmeric
1 teaspoon of cayenne pepper
1/2 a teaspoon of salt
Note: This recipe can be cut in half, by leaving out the Whole wheat flour and using just one cup of all-purpose flour, and reducing other ingredients by half.
Place the flour and spices in the bowl of a food processor.
Add the chickpeas and some of their juice from the can, the olive oil along with some of the warm water.
Process until the dough comes together and a ball forms.
The dough should be soft. Add more water if necessary. Process for approximately 60 seconds.
Wrap dough in plastic wrap and set a side to rest for at least 30 minutes.
Divide dough into balls about the size of a golf ball.
Roll each ball into a circle approximately 6 to 8 inches.
Cook the on a cast iron griddle or skillet. When the bread starts to get little brown spots and puff up ( 15 to 20 seconds), turn over and cook on the other side. Wrap in a towel or a tortilla warmer to keep warm while remaining flatbreads are baked.