This salad is so delicious and fresh and works so well with grilled chicken, fish or really any protein.
I just love it for lunch or dinner and it’s so easy that anyone can do it. Add in feta cheese, olives, or canned chick peas to add to this wonderful deliciousness.
Whatever and whenever you decide to serve this it will be most wonderful.
Just a word about making ahead… I chopped and diced all the vegetables and put in a bowl and put in the fridge. I juiced my lemon and had it set aside. Right before serving I added olive oil and lemon juice stirred it up well and tasted for salt and pepper.
If you add oil and lemon juice too soon it will be very soggy and I don’t like it that way at all. So just have it all ready to serve and add dressing right before.
Ingredients;
this is what I used feel free to substitute or add in whatever you’d like. ( Canned Chick Peas are also delicious in this) Olives, Scallions, Feta Cheese, whatever you feel like.
1 Large Seedless Cucumber or remove the seeds from a seeded one or just keep the seeds if you don’t care
1 box grape tomatoes halved
1 yellow pepper, diced or an orange one. I used orange and yellow about 1/2 and 1/2
1/2 cup diced red onion
2 Tbsp. Fresh Parsley , chopped
3 Tablespoons Lemon Juice
2-3 Tablespoons Olive Oil– I used 3 but you can start with 2 add the salt and pepper and add for more flavor after
Kosher Salt and Freshly Ground Black Pepper
Directions:
In a large bowl, toss together all the vegetables. Add the lemon juice, olive oil and chopped parsley and mix thoroughly to coat.
Season with Salt and Pepper to your liking. Serve cold or at room temperature. I like it cold but it’s delicious either way.
I first came upon this recipe from Melissa Benishay on Instagram . It is simple , delicious and nutritious. I make it my way which means I pretty much follow her recipe but add chicken, chopped bacon (sometimes), feta, scallions and cucumbers. I also will add chopped up jalapeños for a spicy kick and avocado would be perfect as well. You can make this completely vegan of course but I just like to zuzh it up a bit. Add whatever you like and make it your way. Enjoy!
The ingredients are interesting and you may need to buy a few of these items. For the dressing
Lemons — which give it the fresh taste and the acid it requires
Olive Oil– for the good Fat
Rice Vinegar– a bit of sweet flavor and tang
Shallot– for the sweeter onion flavor
Garlic– because it’s garlic– need I say more
Basil–for that pesto like consistency and flavor
Spinach– for extra nutrients and a lot of green color and don’t tell my hub
Nutritional Yeast– I know I know why???? Because it adds cheesy like consistency and B12 vitamins –it’s kind of like powdered cheese and full of flavor but vegan and has now become a shelf staple in my house for vegan cheese sauces, vegan dips, soups, scrambles, stews and you get the drill.It’s super nutritious and full of protein, B Vitamins, and anti-oxidents.
Walnuts– a nutty base
Salt– to pull it all together and highlight all the layers of flavors and way to bland with no salt
*you’ll need a blender for this one
You can make the dressing ahead like I do in the morning or the day before and it will keep in the fridge for 2-3 maybe 4 days.
Salad Dressing Ingredients:
juice of 2 lemons
1/4 cup olive oil
2 Tbsp. Rice Vinegar
2 largish cloves of garlic
1 smallish shallot
1/3 cup chives
1/4 cup walnuts, cashews, or nut of your choice — I always have chopped walnuts so that’s my nut of choice
1 cup fresh torn Basil Leaves
1/3 cup Nutritional Yeast– I got mine at Trader Joes but you can get this in almost any supermarket
1 Teaspoon Kosher Salt
For the Salad:
I like 1 head ofIceberg Lettuce chopped up and finely diced or you can use a head of green cabbage
3-4 mini cucumbers finely diced–optional see above paragraph on ingredients
1/4 cup chives, finely diced — also optional I used green onions/scallions tonight — use what you have even red onion diced is fine
1 bundle green onions / scallions
Directions:
Place all salad ingredients in a large bowl once they’re chopped up
Add all liquid dressing ingredients to a blender give it a whirl, and then add dry dressing ingredients and blend until smooth.
Yummmmmmmm and Thank You to Melissa Benishay or Baked by Melissa as most of you know
If you ask me, kugels are the best part of Passover. Put together in a casserole dish these sweet and savory dishes are my absolute favorite dish on the Seder table. It was always about the kugel with me from the time I was a kid. This is an awesome recipe from a family friend which came to me via Karyn, so thanks Judy and thanks again Karyn. I used to make this recipe all the time and over the years I replaced it with something else and completely forgot about till another friend asked me for the recipe. Karyn came to the rescue. This is a delicious sweet addition to the table and if I remember correctly everyone loved it. It is easy and not too many ingredients and hardly any steps at all. Enjoy!
Plan ahead:
Kugels can be made a day or two ahead. On the day of the serving, allow the dish to come to room temperature. Then heat it, covered in a preheated 350 degree oven until warm, 30 – 40 minutes. My experience has always been that the kugels hold together better when they are pre-made.
Ingredients:
12 sheets matzoh
9 eggs beaten, use eggs at room temperature
1 1/2 tsp. salt
1 1/2 cups sugar
6 large apples, peeled and sliced (any kind will do)
3/4 cup vegetable oil
3 Tsp. cinnamon
1 1/2 cups white raisins
Directions:
Preheat oven to 350 degrees.
Break matzoh into colander and run warm water over it, just to soften, then drain and put in a large bowl. Add beaten eggs, add salt , sugar , apples, oil, cinnamon and raisins and pour into a pre-greased ( or cooking sprayed) baking dish . Bake at 350 degrees for 50 minutes.
Bake at 350 degrees for about 50 minutes. Enjoy!
*first time baking it keep it uncovered, when you re-heat you will cover it so it doesn’t dry out.
I love stuffed cabbage and my Grandmother made the most amazing stuffed cabbage ever . I love stuffed cabbage but do not feel like dealing with the actual stuffing of the cabbage, it is way too labor intensive for me. I have made several variations of this and found this one to my liking the best. You can play with the ingredients which is what I did . Original recipe is from Kosher by Design and it is perfect for Passover by just leaving out the rice and substituting matzoh meal in its place. Most perfect for Rosh Hashana and use rice. Basically this is meatballs in a sweet and sour sauce with cabbage . I doubt very much that Joel would ever eat real “stuffed cabbage” but he liked this. The cabbage cooks down so much that you don’t even realize you’re eating cabbage. I also used 1/2 chicken ground meat and 1/2 beef ground meat , this is entirely up to you. I wouldn’t do all chicken because it might be a bit dry, you can definitely make this with turkey but use dark meat turkey or the balls will also be very dry. You can also make this ahead for the holidays which is always a very good thing and feel free to freeze it. This is the original recipe adjust amounts for how much you’re making – this recipe is for 3 lbs. if you’re making for less people and only use 2 lbs. of meat you can cut ingredients accordingly. You’ll want to use a large pot for this recipe. Enjoy!
3 lbs. ground meat– I used chicken and beef (dark meat turkey is best here) white meat turkey tends to be very dry. Mixed with beef it’s fine but if using alone you’ll need to use dark meat ground turkey.
2 large eggs, lightly beaten. Use room temperature eggs they work best.*see my post about eggs–a little note on my blog.
3/4 cup uncooked long grain white rice, for Passover use matzoh meal and omit the rice – for Passover if you observe use 1/2 cup Matzoh Meal
1/4 cup water
1 onion finely chopped
Kosher Salt to taste–app. 1/2 to 1 tablespoon
Pepper to taste–app. 10 grinds on a pepper mill, or app. 1/4 of a tablespoon
*garlic powder if you like
Sauce:
2 packages of shredded cabbage, probably about 1 head of cabbage finely shredded, no need to do it when you can buy it pre-shredded (not red cabbage)
1 Tablespoon Vegetable Oil
Kosher Salt to taste ( app. 1/2 tablespoon)
1 1/2 tablespoons Kosher Salt
1 1/2 cups tomato juice
4 8 ounce cans tomato sauce ( or 32 ounces)
1/2 cup brown sugar ( use whichever brown sugar you have in house , it won’t make a difference. Light or Dark, I actually used dark.
1 cup sugar
3 lemons squeezed , I got about 1/2 cup , they were smallish lemons
1/2 cup raisins
Directions:
In a large mixing bowl combine the meat, eggs, water, rice and onions. Season with Salt and Pepper , and if you like garlic powder. Gently mix by hand, and I do mean gently, if you over do it the meat will be like concrete. Set aside.
Heat the oil in a large pot over medium heat. Add the shredded cabbage and about 1/2 tablespoon of kosher salt. Simmer for 10 minutes. Add the tomato juice, tomato sauce, brown sugar, sugar, lemon juice and the raisins. Stir till well combined and continue cooking sauce at simmer setting.
Gently form meatballs out of the meat mixture, I made a rather nice size meatball, not too large and not too small. Make whatever size you’d like. Just do not over-handle the meat because it will cause meat to toughen. Add to cabbage mixture, just drop into the hot sauce and do not stir, you can pile them on top of one another because they will cook down.
I left it to simmer for about 1 1/2 hours . I didn’t touch the meat balls for at least the first 1/2 hour, you’ll want them to cook through and form into nice balls before you stir, so just leave them to cook. After the first 1/2 hour or so you can gently stir and move the meatballs around. They don’t require a lot of stirring around .
This dish brought back memories of my childhood and was a most satisfying main dish.
I always make my own chicken soup. It is delicious broth. I usually make a few batches and freeze them because it’s a great thing to have frozen in quart containers as stock and will last for up to six months frozen. When the holidays come—whether Rosh Hashanah or Passover—I always make my chicken soup with matzo balls. I make the soup a day ahead and skim whatever fat is on there before adding my matzo balls. Keep reading for my “secret matzo ball recipe”.
INGREDIENTS: CHICKEN STOCK:
1 5lb. organic roasting chicken (I throw away the insides)
1 package of chicken wings (this was suggested to me a long time ago by my BFF Karyn and she was oh so right. It adds some fat, which translates into a lot of flavor and you will skim off the fat the next day. Thanks, Karyn…yes, I remembered!)
1 large, yellow Spanish onion; unpeeled and quartered
A big bunch of dill
4 celery stalks with leaves, cut into thirds
4 carrots, unpeeled and halved
Bunch of flat-leaf parsley (Use this only if you want. This time, I didn’t have it so I used only the dill.)
A bunch of thyme (if you wish)
1 head of garlic, cut in half cross-wise (skin and all)
2 tbsp. kosher salt
2 tsp. whole black peppercorns
DIRECTIONS FOR SOUP:
I place the chicken, chicken wings, onion, carrots, celery, whatever herbs I’m using, garlic, salt and pepper in as large a pot as I can find (usually about a 16-20 qt. stockpot.) Add cold water to cover chicken by at least 2 inches above the chicken but not to the top of the pot because it will boil over (very messy). Bring to a boil and then simmer, uncovered, for about 3 hours. I skim the soup skum (sounds lovely) off for the first half hour or so—after that, you shouldn’t have much more. I remove the chicken from the broth after an hour or so, because it is cooked and it will taste like a rubber chicken if you plan on eating it. Sometimes, I like to shred it and return it to the soup. If you are not using the chicken (what a waste of good chicken), just leave it in. It will fall apart in there. I leave the wings and discard them at the end of the 3 hours. Next, I strain all of the soup, discard all remnants, fill my containers and put in the fridge. The next day (or the day of the holiday), I usually skim off the fat that has risen to the top and make my matzo balls (recipe below).
MATZO BALLS:
This has always been my secret, but now it’s out. Okay, I own it. After years of making matzo balls from scratch, my mother (yes, my mother, the cook) turned me on to Manischewitz boxed matzo ball mix! It just wasn’t worth it. My balls weren’t as consistent as I would have liked, whereas these are always perfection! Light and fluffy and everyone always loves them. No sinkers here!
I follow the directions on the box carefully. They sell just the mix box. You will need vegetable oil and 2 eggs per box. I do add a little piece of dill inside each ball, but that’s it! Now my secret is out. Sometimes this is really the only way to go. It saves time and ingredients and is really good. No MSG or trans-fats either! So make the soup, cheat with the balls, and enjoy. There is no substitute for homemade chicken soup, though.
*You can also add thin soup noodles to this recipe, if you like. (obviously not on Passover)
I absolutely love this recipe and I must admit to making a few small changes but if you want to see her original recipe you can google it. You’ll have to buy a chicken some place that will be able to spatchcock it (butterfly it)– Whole Foods butcher will do this as well as your local butcher. Then when you get home and are ready to cook with it just press down on the chicken and sort of flatten it out. You’ll also need a cast iron pan large enough to hold it. I used a 12″ size pan and it was perfect. Believe me this is one of the most satisfying meals I can think of. Serve with whatever sides you like — we had homemade cranberry sauce , rice pilaf and roasted string beans. Perfection on a plate. Ina Garten has created some of the best recipes for home cooks today. The ingredients are all accessible and the presentation is beautiful and the food is delicious. This particular way of roasting a chicken is particularly delicious. This is what I did the other night and it was nothing short of fabulous.
Enjoy and thanks again to Ina Garten.
Ingredients:
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher Salt and Freshly ground coarse black pepper
1 Lemon — sliced 1/4″ thick slices
2 large garlic cloves, minced she says thinly sliced but I prefer to mince
Place the thyme, fennel seeds, 1 Tablespoon Kosher Salt and 1 Teaspoon pepper in a mini food processor and process until ground.
Pour the olive oil into a small glass measuring cup and add the herb mixture and set aside
Distribute the lemon slices on bottom of 12″ cast iron skillet and distribute the onion and minced garlic on top of the lemon slices.
Place the chicken on a separate baking sheet and pat it dry then turn the chicken skin side down and using a brush add about 1/2 the olive mixture to chicken. Turn the chicken skin side up, make sure it’s dry using paper towels ( very important for crispy skin) and brush remaining mixture all over the top of the chicken. Place chicken on top of the onions and lemons skin side up.
Roast the chicken for 30 minutes. Remove from oven and pour the wine into the pan but not on the chicken just into the area that’s open around the chicken. Roast for another 10-15 minutes until a meat thermometer inserted into the thickest part of the breast registers 155-160 degrees.
Remove the chicken from the oven and sprinkle with the lemon juice, cover the skillet tightly with aluminum foil and allow to rest for at least 10 minutes. Cut the chicken into quarters or however you like and serve hot with pan juices, cooked lemon and onions. I spoon some of the juice onto the top of chicken before serving.
I saw this delicious recipe in the NYTimes Cooking Section by Melissa Clark and since I almost always consider her recipes to be winners I tried it. This is what I did and please feel free to check out the original recipe .
It’s slightly spicy and the corn gets a little roasted in the sheet pan alongside the chicken thighs and it’s simple and very tasty.
Very delicious and I served hot out of the oven but it was pretty delicious as a cold leftover the next day served on a bed of lettuce with some avocado .
1/4 cup finely chopped basil plus more for garnish if you like
2 garlic cloves, minced
1/3 cup chopped pickled jalapeños, plus brine from the jar
4 cups fresh or frozen corn (app. 4 ears of corn if you’re buying fresh corn) I used frozen
3 Tablespoons Olive Oil, plus a little more for drizzling
4 scallions, thinly sliced
1 lime halved
Directions:
Pat dry the chicken thighs, season the chicken thighs all over with salt. In a large bowl, combine the mayonnaise, basil, garlic and 2 Tablespoons of jalapeño brine. Add the chicken to the marinade. Cover and refrigerate for at least an hour and up to 8 hours overnight.
Heat oven to 425 degrees. In a medium bowl, toss together corn, pickled jalapeños, olive oil, remaining 1 teaspoon kosher salt and half of the scallions. (save remaining scallions for serving)
Arrange the chicken on a sprayed baking sheet, spacing it out, roast for 12 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken with a little oil. Continue to roast until the chicken is cooked through, 10-15 minutes longer, and give the corn a little stir once while roasting somewhere in the middle.
Turn the broiler on high and broil the chicken and corn until golden brown in spots, about 2-4 minutes and watch carefully so it doesn’t burn, though a little blistering is nice on both corn and chicken.
garnish chicken with basil, remaining scallions and you can squeeze some fresh lime juice over this. Serve hot or at room temperature.
This would be a perfect summer dish served at room temperature outside for lunch or dinner.
This was a delicious twist on chicken meatballs. The meatballs were so amazingly moist and tasty and I served over Jasmine Rice and it was just perfect. The original recipe is from Bon Appetit and I took a few liberties with it. We like spicy food so I used some Sriracha along with the ketchup — you can make this as spicy as you like or not spicy at all depending on how much or how little Sriracha you use or use none at all. If you’re in the mood for something a little different this one’s for you. We just love meatballs and we’ll eat them any which way. Have fun with this one. And you all know that my husband absolutely still refuses to eat broccoli so it was his loss because it was delicious.
*a little note I use my mini chopper to chop ginger and garlic and I use it for onions as well . It gets it finely minced. If you don’t have one of these mini choppers I highly recommend it’s use to get garlic, ginger and onions and other vegetables finely grated when recipe calls for that.
Enjoy!
Ingredients: Sauce
2/3 cup Ketchup — I decreased the ketchup and added about 1/3 Sriracha – and it was very spicy but we like very spicy . So please either keep it 2/3 of ketchup for totally not spicy or decrease a little ketchup and add a little Sriracha.
1/4 cup Worcestershire Sauce
2 Tbsp. Water
2 Tbsp. Honey
4 tsp. Soy Sauce
1/2 inch piece of ginger, peeled and finely grated
1 garlic clove — finely grated — see note above about finely grating
1/2 tsp. freshly ground black pepper
Ingredients: Meatballs and Broccoli
app. 1 lb. of Broccoli — you just want florets so if you’re starting with a head of broccoli you’ll have to trim and cut etc. I just bought a 1 lb. package of broccoli florets available in most grocery stores these days. ( not frozen)
2 Tbsp. Vegetable Oil divided — 1 for broccoli and 1 for Meatballs
2 1/2 tsp. Kosher Salt divided — 1 1/2 for Broccoli and 1 for Meatballs
* a pinch of Crushed red Pepper which is also optional
1 lb. ground chicken– I try to use 85/15 chicken the 90/10 tends to be very dry and really the best is ground dark meat if you can find it
1 large egg beaten to blend
4 scallions , thinly sliced
2 garlic cloved, finely grated
1 ” small piece of ginger , finely grated
1/3 cup Panko ( Japanese Breadcrumbs)
1 Tbsp. Sesame Oil — I use regular Sesame Oil but you can use Toasted as well
1/4 tsp. freshly ground black pepper
Rice for Serving any kind you like , I used Jasmine this time but any kind will do
Directions:
Mix ketchup, Sriracha ( if you’re using) , Worcestershire Sauce, water, honey, soy sauce, grated ginger, and pepper in a small saucepan. I measured out about 1/4 cup mixture into a small bowl for glazing meatballs, later. Bring remaining mixture to a simmer over medium high heat stirring occasionally and reducing heat if necessary, let sauce thicken , about 5 minutes. Transfer sauce to a small bowl or leave in pan and remove from heat.
Meatball and Broccoli Assembly:
Place a rack in upper third of the oven; pre-heat to 450 degrees. I sprayed a sheet pan with cooking spray and lined it with aluminum foil. In a separate bowl I tossed florets with 1 Tablespoon Vegetable Oil, 1 1/2 tsp. Kosher Salt, and a few pinches of crushed red pepper ( optional) I brushed the sheet pan with the remaining 1 Tbsp. of Vegetable Oil and then placed broccoli florets on the edges of the baking sheet to create space for my meatballs.
Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper , 1 1/2 tsp. Kosher Salt, and 4 Tbsp. Water in a medium bowl and mixed all ingredients together till just combined — don’t overmix
Using wet hands form into 12 meatballs — Probably 2 inches apiece though I didn’t measure but I got 12 beautiful sized meatballs. Arrange on baking sheet; brush with some of the reserved glaze ( 1/4 cup) ( see photo) Bake until meatballs are cooked through, about 15-20 minutes. Remove from oven; heat broiler. Brush meatballs again with glazing mixture; broil until broccoli is charred and meatballs are browned in spots, app. 5 minutes but keep an eye on them. At the end of 5 minutes if you’re meatballs look ready but your broccoli isn’t charred enough, remove meatballs and continue to broil broccoli till it’s charred enough.
Spoon meatballs and broccoli over rice in a bowl. Drizzle with sauce and there you go!
One of my most favorite go -to meals is my Greek Chicken- Sheetpan style with Potatoes and Lemons but the trick to that recipe is marinating at least 6-8 hours and it needs some planning which is just fine if I make the plan. Yesterday I decided to make this while I was in the supermarket and came home – no marinating and voila — not exactly the same but satisfied the craving for those flavors and didn’t have too marinate.
Easy peasy ingredients and you can adjust the seasonings to your own liking. Again , I prefer thighs to breasts but if you insist just watch your cooking time as the breasts tend to dry out. And this is skin-on bone in thighs.
The potatoes crisped up beautifully and if you’d like you can have some tzatziki sauce on the side for them. I used small Yukon Gold potatoes leaving the skin on– the skin is paper thin and eliminates the need for peeling.
This was just delicious — serve alongside a green salad or any veggie you’d like and you’ll have a most perfect meal.
Ingredients:
For Chicken:
1 package of chicken thighs, skin on bone in — app. 2 lbs
Kosher Salt and Freshly Ground Pepper and a drizzle of EVOO ( extra virgin olive oil) — for chicken
For Potatoes:
1 1/2 -2 lbs. potatoes I used Yukon Gold small potatoes, wash and cut into 1″ pieces
1 tsp. Kosher Salt
3/4 tsp. freshly ground black pepper
3 lemons– I used 2 small lemons for marinade and I sliced 1 for sheet pan
2 tbsp. dried oregano
1 1/2 tsp. dried thyme
3 garlic cloves, minced
1/4 cup water
1 tbsp. heaping dijon mustard
1/4 cup EVOO ( extra virgin olive oil)
*pinch of crushed red pepper — totally optional but we like the kick
Directions:
Preheat oven to 400 degrees
Dry off chicken thighs and drizzle with olive oil and season with kosher salt and freshly ground black pepper, set aside
In a large mixing bowl, combine potatoes, salt, pepper, lemon juice, oregano, thyme, garlic, water, dijon mustard, and EVOO , Mix well
Pour potatoes onto a well sprayed ( cooking spray like Pam) sheet pan. Arrange lemon between the potatoes, place chicken thighs on sheet pan — I like to make sure that the chicken is directly on the sheet pan
Bake at 400 degrees for an hour and check on it. I baked for about 1 hour and 15 minutes for perfect crispy skin and perfectly crispy potatoes
I got this recipe from Pamela Salzman’s cookbook Kitchen Matters. I absolutely loved it. I made the chicken and then proceeded to turn it into a rice bowl. The rice bowl accompaniments can be whatever you like. I use Tzatziki Sauce instead of Tahini white sauce. You can also serve over salad which is quite delicious as well. Greek Salad in particular would be great! Add some delicious pita or Naan bread and it’s perfection! I made a side order of roasted peppers and onions and you can add mushrooms as well. I did this in the oven about an hour before dinner. (cut up peppers and onions add a little olive oil to coat and salt and pepper and 400 degrees for about 45 minutes )Big thumbs up on the peppers and onions in the rice bowl. Feta cheese is a must here! (buy a good one) and pepperoncini in mine!
I cooked on my outside grill but this can be cooked indoors on a baking sheet at 400 degrees for about 35 minutes. Or use a grill pan which would probably cook faster — either way it is delicious.
I also highly recommend marinating for as long as possible. I prepared the chicken in the morning and probably marinated for about 7 hours. Minimum of 1 hour and you can do overnight as well. This marinade was very flavorful.
1/4 cup freshly squeezed lemon juice– I used 2 average sized lemons
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons paprika
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon — I used a heaping 1/8 teaspoon
1/8 teaspoon cayenne pepper– I used a heaping 1/8 here too
Several grinds of freshly ground black pepper –probably 1/4 teaspoon as well
4 minced garlic cloves
2 pounds boneless, skinless chicken thighs– we obviously prefer thighs but if you must use white meat go ahead but be careful it doesn’t dry out this is why we prefer the thighs to the breast especially in this recipe.
Directions:
prepare the marinade– Combine all the marinade ingredients in a large glass bowl. Add the raw chicken and toss to coat. Marinade in the fridge for as many hours as you can — this was key. Remove the chicken from the fridge about 1/2 hour before cooking.
I cooked on my outside grill for about 7 minutes on each side. I like the outside edges a little crispy since I don’t have a revolving spit to cook my chicken on this is as close as I could get. When I can’t grill ( like in the city) I cook in 400 degree pre-heated oven for about 30 mins. then broil for just a few minutes to get it all crispy. Keep an eye on it in the oven though.
*Another perfect thing to do is to double it up on the day of prep. Take out what I will need for that night and freeze the remainder of the marinated chicken. The next time we’re in the mood for this yummy dinner I just have to take it out of freezer in the morning and defrost and cook! Saves me the time of making the marinade again.
Enjoy! I know you will.
I sliced up chicken served it in a rice bowl and we each used different accompaniments. The peppers and onions were perfect with it. Highly recommend it and you can buy store bought tzatziki which would be just fine. Would be good with some delicious toasted pita or naan bread.
