Chicken kebabs with Chickpeas salad + Pita bread with Hummus dip Posted by: | May 25, 2010
 

So as promised… here are the recipes to my Middle Eastern dinner this weekend. I’m gonna keep it short as I’m really sleepy after a long day of work and a good dinner at a Sri Lankan crab place. The Egg sauce crab was soo good, I’m still flashbacking about it now.

Kebabs are really easy to make. And the meat matters a lot. Even though the recipes always call for chicken breast meat, I will try using chicken thigh meat to make my kebabs next time. I want it much juicier. Also another point to note is, you should cut the chicken pieces into smaller bitesize pieces so that they cook faster on the stick. The chunky pieces always take the longest to cook, and by the time it’s cooked, the other meat pieces would have burnt by then. And remember to leave some time for the meat to marinate (over at least 2 hours, or even better, overnight).

ANY CHARACTER HERE

Chicken Kebabs

ANY CHARACTER HERE

ANY CHARACTER HERE

INGREDIENTS (serves 4)

ANY CHARACTER HERE
  • 1 cup plain yogurt (or Greek Yogurt for its richness)
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chopped mint leaves
  • salt & pepper
  • About 3 red peppers
  • About 650g boneless, skinless chicken breasts/fillet, cut into 1-inch pieces
ANY CHARACTER HERE

METHOD:

ANY CHARACTER HERE

1. Whisk together the marinade ingredients in a medium bowl. Add the chicken chunks, mixing until well-coated with marinade. Cover and refrigerate or put into a ziploc bag then regrigerate for at least an hour. I actually think the chicken comes in more contact with the marinate inside a ziploc bag, and you get to swing the bag around to distribute the sauce, which is always fun.

ANY CHARACTER HERE

2. Chop the red peppers into 1-inch pieces and toss into the bowl you used to mix your chicken. There should be some remaining marinate in the bowl that could coat over the peppers for extra flavour.

ANY CHARACTER HERE

3. After marinating, thread the chicken and red pepper (in alternate order) into the skewers. Griddle them on a griddle pan until both sides are golden brown, and the meat should not have any resistance or juice when you try to poke it with a cake tester. Don’t overcook it or the meat will turn tough and dry.

ANY CHARACTER HERE

While you wait for the meat to marinate, you could prepare the chickpeas salad, which is a perfect companion to the meat and  the pita breads. I also made sure the chickpeas taste at their best, by using dried chickpeas and having them rinsed overnight with a teaspoon of baking soda. On the following morning, I cooked the chickpeas in a big pot (3 inches of water above the chickpeas) for about an hour under low heat until tender, then drain and chill for a few hours in the fridge. This way, you retain the most flavors of chickpeas. Canned chickpeas are just no comparison. I used this batch of cooked chickpeas for both the chickpeas salad and the hummus later on.

ANY CHARACTER HERE

Mediterranean Chickpeas Salad

ANY CHARACTER HERE

ANY CHARACTER HERE

INGREDIENTS (serves 4 to 6)

ANY CHARACTER HERE

•    1 big handful of cherry tomatoes, halved
•    2 cups of cooked chickpeas or a can of chickpeas
•    1 large cucumber, chopped into small pieces
•    1 red onion, diced
•    1 big bunch of chopped parsley (I used coriander)
•    2 cloves of garlic, minced
•    2 tablespoons of extra virgin olive oil
•    2 tablespoons of apple cider vinegar
•    Sliced Kalamata olives to garnish
•    Salt & Pepper to taste

ANY CHARACTER HERE

METHOD:

ANY CHARACTER HERE

Toss all salad ingredients into a big bowl. Mix well and leave it covered for the flavors to blend.

ANY CHARACTER HERE

Aha. It’s that simple! Now to the not so simple Hummus dip. Even though it’s not much hands-on time, it requires Tahini paste which is so hard to find in this part of the world! I managed to get hold of a small bottle which was organic and cost me 10 bucks! I told myself I will learn to make Tahini paste myself next time (after all its just sesame seed well blended in oil).

ANY CHARACTER HERE

Hummus

ANY CHARACTER HERE

ANY CHARACTER HERE

INGREDIENTS  (serves more than 6 and can be kept in the fridge):

ANY CHARACTER HERE

•    2 cups cooked chickpeas (as described in above paragraph)
•    1/2 cup Tahini (or about 8 tablespoons) and some of its oil
•    Juice of a lemon (or more when you adjust the taste)
•    2 cloves of garlic
•    1/4 cup extra virgin olive oil
•    salt to taste

ANY CHARACTER HERE

METHOD:

ANY CHARACTER HERE

1. Toss all ingredients into the food processor and process at high speed for a long time, pausing in between to taste and ajdust the seasoning (more salt or more lemon juice), and add more water bit by bit to smoothen the mixture. The key is to produce a very smooth Hummus. For an even smoother Hummus, you can strain the mixture again through a sieve. But I didn’t bother to and I’m glad my food processor was totally up to the test. So my Hummus dip turned out pretty sooth as well.

ANY CHARACTER HERE

2. Chill the hummus until serving. Upon serving, garnish with a sprinkle of paprika or cumin powder and a drizzle of Extra virgin olive oil.

ANY CHARACTER HERE

Now we have all except for Pita bread, which completes this meal. Also, it’s a good way to finish your salad leftovers: you can use the extra Pita breads to make chickpeas salad wraps with hummus spread. I made one wrap for breakfast this morning and it still tasted phenomenal! I made the Pita bread myself so it was much fluffier, chewier and more flavorful than the storebought ones. I love making bread, and Pita bread deserves an entry of its own :) And the Plum Upside-Down Cake pretty much deserves its own post too. In other words, I’m lazy to type it out now and would like to crash asap! Come back tomorrow! Night everyone!

ANY CHARACTER HERE

 

Leave a Reply