Head To The Med

FRESH AND FLAVORFUL DISHES INSPIRED BY THE MEDITERRANEAN

BY JENNIFER BAJSEL

CHICKEN SOUVLAKI WITH LEMON POTATOES

SERVINGS: 6 | PREP: 2 HRS. 10 MIN.

COOK: 1 HR. 30 MIN. | TOTAL: 3 HR. 40 MIN.

INGREDIENTS: Souvlaki: 8 garlic cloves, minced | 2 Tbsp. oregano | 2 tsp. rosemary | 1 Tbsp. paprika | 1 tsp. kosher salt | ½ tsp. black pepper | ¼ cup extra virgin olive oil | 1 lemon, juiced and zested | 2 bay leaves | 2 lbs. chicken breasts | Lemon Potato: ¼ cup extra virgin olive oil | 2 lemons, juiced and zested | 1 cup chicken stock | 4 garlic cloves, minced | 2 tsp. oregano | 1 tsp. paprika | 2 tsp. kosher salt | 1 tsp. black pepper | 2 Tbsp. butter

DIRECTIONS: PREPARE the marinade. COMBINE minced garlic, spices, olive oil, lemon juice and zest, and bay leaves in a glass bowl. TRIM chicken breasts and add to marinade, coating them. COVER and refrigerate for at least 2 hours or overnight. HEAT a grill or grill pan on medium-high heat. COAT the grill lightly with oil. PLACE chicken on the grill and cook for 7-10 minutes on each side until the temperature reaches 165° internally. FOR the potatoes, slice them into 1-inch wedges. COMBINE olive oil, lemon juice, chicken stock, garlic, and spices in a casserole dish. ADD potatoes and toss to coat them in pan sauce. DOT the top with pieces of butter and cover with foil. BAKE at 400° for 1 hour or until fork tender, stirring twice while cooking to keep the potatoes coated in the sauce. REMOVE foil and bake for another 10 minutes until golden on top.

TIPS & TRICKS: Coat the chicken with the marinade in a plastic bag. For crispy potatoes, broil for 2-3 minutes.

KOFTA KABOBS

SERVINGS: 10 SKEWERS | PREP: 35 MIN. COOK: 10 MIN. | TOTAL: 45 MIN.

INGREDIENTS: 2 lbs. ground beef | 1 lbs. ground lamb | ½ yellow onion | 4 garlic cloves | ¼ cup parsley | 1 tsp. allspice | 1 tsp. cinnamon | 1 Tbsp. cumin | 2 tsp. paprika | 1 Tbsp. salt | 1 tsp. black pepper | Pinch nutmeg | 10 wooden skewers

DIRECTIONS: SOAK 10 wooden skewers in water for about 30 minutes. REMOVE from water when you are ready to begin. PREHEAT the grill to medium-high. CHOP the onion, garlic, and parsley in a food processor. ADD the beef, lamb, and spices. RUN the processor until all is well combined, forming a meat mixture. REMOVE the meat mixture from the food processor and place it in a large bowl. DIVIDE the meat into 10 portions. TAKE each portion of the meat mixture and mold it on a wooden skewer. REPEAT the process for all the skewers. LAY the skewered kofta kebabs on a tray lined with parchment paper. OIL the grill lightly. PLACE the kofta kebabs on a lightly oiled grill. GRILL on medium-high heat for 5 minutes on one side; turn over and grill for another 4-5 minutes. SERVE the kofta kebabs immediately.

TIPS & TRICKS: Put the meat mixture in the refrigerator for an hour before forming it around each skewer. The meat should be about 1 inch thick.

FALAFEL BOWL

SERVINGS: 4 | PREP: 20 MIN. | COOK: 10 MIN. | TOTAL TIME: 30 MIN.

INGREDIENTS: 1 bunch kale, color optional | 1 sweet potato, peeled, diced | 1 purple sweet potato, peeled, diced | 2 Roma tomatoes. diced | 1 green bell pepper, diced | ½ red onion, diced | 1 15.5 oz. can chickpeas (garbanzo bean), drained, rinsed | 1 avocado, peeled, diced Chili Lime Yogurt Dressing: 8 oz. Greek yogurt | 3 Tbsp. extra virgin olive oil, divided | 1 lime, juiced | 2 tsp. chili powder | 1 tsp. cumin | ½ tsp. salt | ¼ tsp. pepper | 1 bunch cilantro, chopped (optional) Serve with: Tomato, cucumber, radish, red onion, herbs, hummus, naan, or pita

DIRECTIONS: DRAIN and rinse the chickpeas, then add them to a food processor with garlic, onion, and fresh herbs. BLEND until you have a crumb-like consistency. ADD the lemon zest, spices, flour, and salt. PULSE again until everything is combined. (If the mixture is too sticky, add 1 Tbsp. of additional flour at a time until it is relatively smooth). SHAPE into balls. HEAT the oil in a pan over medium heat. OIL should be about ½ inch high in the pan. CAREFULLY add the falafel to your pan and cook occasionally, turning for 2 minutes. REMOVE once golden brown.

TIPS & TRICKS: If you prefer not to fry it, you can bake the falafel. Generously drizzle the falafel on the baking sheet and bake at 400° for 10-12 minutes.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL