Shish Taouk, Olive & Parsley Salad with a Garlic & Cucumber Labneh
Who else is so excited it’s Friday? I don’t know if it’s just be but It’s definitely been one of those weeks that just needed to end.
Juicy, earthy and deliciously charred Grilled Skewered Chicken with a fresh, salty Olive & Parsley Salad and creamy Cucumber Labneh is just what you need to make this weekend! It’s insanely divine. Aaaand if you’re in the mood, I’ve got a super easy recipe for gluten free pitas too. So SO yum! Hope you have a restful weekend
Here’s what you’ll need
Prep Time: 5 minutes | Cooking Time: 30 minutes
Serves: 2 - 4
Prep Time: 20 minutes + marination time | Cooking Time: 20 - 30 minutes
Serves: 4 - 6
Ingredients
Shish Taouk
1kg boneless chicken, cubed
1/2 cup greek yogurt
1/4 cup lemon juice
1 teaspoon lemon zest
1/4 cup olive oil
1 tablespoon garlic, crushed
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
3/4 teaspoon ginger powder
Salt to taste
- Combine all ingredients and marinate for at least an hour to overnight - the longer the better. Skewer pieces and grill in the oven or barbecue to get that delicious charred flavour till cooked.
Garlic & Cucumber Labneh
1 teaspoon garlic
2 cups greek yogurt
1 cup labneh
1 large cucumber, grated
Salt to taste
- Combine all ingredients together and refrigerate till ready to serve for up to 3 days.
Olive and Parsley Salad
1 cup curly parsley, shredded
1/2 cup almonds, chopped
1/4 cup black olives, chopped
12 plum tomatoes or 2 regular tomatoes, chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt to taste
- Combine all ingredients together and refrigerate till ready to serve for up to 3 days.
Easy Gluten Free Pitas (Prep Time: 20 minutes + rest time | Cooking Time: 5 Minutes)
Ingredients: 2 1/2 + up to 1/2 cup cups gluten free flour, 1 cup warm water, 1 tablespoon yeast, 1 teaspoon salt, 1 teaspoon honey, 2 tablespoons olive oil
Sift flour and salt into a large bowl and make a well. Bloom yeast in water water till foaming and pour into flour, adding honey and olive oil. Knead for about 10 - 15 minutes till smooth and springy (add unto 1/2 cup more flour depending on the consistency - you’ll be able to tell when kneading). Brush with olive oil, cover with a cloth and store in a warm space till doubled in size. Roll into thin rounds and heat a skillet on high. Add one pita at a time, cooking on both sides till browned and fluffy.