Spicy Peanut Dip (Food & Wine)

Servings

Ingredients

2/3 cup Unsweetened Coconut Milk Room temp
1/2 cup Chunky Peanut Butter Room temp
2 Scallions Thinly Sliced
2 cloves garlic Coarsely chopped
2 tbsp Fresh Lime Juice
1 tbsp Soy Sauce
1/2 tsp Hot Chile Oil
1/2 tsp Dark Sesame Oil
1/4 tsp Grated Lemon Zest

Servings

Ingredients

2/3 cup Unsweetened Coconut Milk Room temp
1/2 cup Chunky Peanut Butter Room temp
2 Scallions Thinly Sliced
2 cloves garlic Coarsely chopped
2 tbsp Fresh Lime Juice
1 tbsp Soy Sauce
1/2 tsp Hot Chile Oil
1/2 tsp Dark Sesame Oil
1/4 tsp Grated Lemon Zest

Instructions

In food processor, combine all the ingredients except half the scallions. Process to a smooth paste.
Transfer to a serving bowl and garnish with reserved slices

Recipe Notes

Can sub coconut milk for whole milk

Middle Eastern Chicken Kebabs

Chicken thighs are marinated in a tangy Middle Eastern-style blend of Greek yogurt, lemon, garlic and spices, then grilled on skewers until golden brown. The kebabs are delicious over a bed of golden Basmati Rice Pilaf with Dried Fruits and Almonds (as pictured above) and with my Roasted Carrots with Thyme or on top of a Greek salad. https://www.onceuponachef.com/recipes/middle-eastern-chicken-kebabs.html

Prep Time

20 minutes

Cook Time

15 minutes

Passive Time

8 hours

Servings

people

Ingredients

1 cup Plain Whole Milk Greek Yogurt
2 tbsp olive oil
2 tsp Paprika
1/2 tsp Cumin
1/8 tsp Cinnamon
1 tsp Crushed Red Pepper Flakes (reduce to 1/2 teaspoon if you don't like heat)
1 Lemon Grated Lemon Zest
2 tbsp Fresh Lemon Juice
1 - 3/4 tsp Salt
1/2 tsp Fresh Ground Black Pepper
5 Cloves garlic
2-1/2 lbs Skinless Boneless Chicken Thighs trimmed of any excess fat and cut into large bite-sized pieces
1 Large Red Onion cut into wedges
Vegetable Oil for greasing the grill

Prep Time

20 minutes

Cook Time

15 minutes

Passive Time

8 hours

Servings

people

Ingredients

1 cup Plain Whole Milk Greek Yogurt
2 tbsp olive oil
2 tsp Paprika
1/2 tsp Cumin
1/8 tsp Cinnamon
1 tsp Crushed Red Pepper Flakes (reduce to 1/2 teaspoon if you don't like heat)
1 Lemon Grated Lemon Zest
2 tbsp Fresh Lemon Juice
1 - 3/4 tsp Salt
1/2 tsp Fresh Ground Black Pepper
5 Cloves garlic
2-1/2 lbs Skinless Boneless Chicken Thighs trimmed of any excess fat and cut into large bite-sized pieces
1 Large Red Onion cut into wedges
Vegetable Oil for greasing the grill

Instructions

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Recipe Notes

I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.