RiceCakeFreak
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Grilled Chicken Kebabs

Serves 6 3/4 cup plain greek yogurt 6 tablespoons olive oil 4 teaspoons minced garlic 1 tablespoon minced fresh thyme 1 tablespoon minced fresh oregano 1 1/2 teaspoon kosher salt freshly ground black pepper, to taste pinch cayenne pepper 6 boneless, skinless chicken breast halves, cut into 1" cubes 3 red bell peppers, stemmed, seeded & cut into 1" pieces 2 large red onions, quartered & sliced into 1" pieces Place in cubed chicken in a large resealable bag, or storage container. Whisk the yogurt, oil, garlic, thyme, oregano, salt, pepper & cayenne in a mixing bowl. Pour over the chicken, stir & chill for 3-4 hours. Remove the chicken from the marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, and 2 pieces chicken. Repeat twice. Prepare a grill: Preheat on high for 15 minutes. Clean & oil the grates. Lower the heat to medium-heat & grill the kebabs, uncovered for 10-12 minutes. Rotate them several times while cooking. Remove when the chicken is cooked through & the center is no longer pink. Transfer to a platter & serve.
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Explore The Socialite Kitchen in San Francisco, California for eating Fried Brussels Sprouts and we also deliver to your destination. Our food quality & taste is high as compared to other restaurants. You can eat local breakfast, brunch, and lunch as well as hand-crafted beverages.
The Most Authentic Hummus Recipe You Will Ever Find (Vegan)
Growing up in a Palestinian-American family, hummus was such a staple. My mother used to make sure plenty of tahini and chickpeas were readily available in the kitchen for when it was time to whip up a fresh batch for visiting family and friends. I ate hummus while I watched Saturday morning cartoons. I ate hummus at birthday parties, graduation parties, Thanksgiving, Christmas, and Easter Sunday. I ate hummus in sandwiches or as a dip with carrot sticks and cucumbers. It was even a great alternative for onion dip when I needed something to dip my pretzels in. I recently 're-stumbled' across a book one of my cousins typed up from scribbled down Palestinian-style recipes passed around in my family for several generations. I figured there were probably tons of fellow hummus lovers on Vingle, so I've decided this would be a good opportunity to share the family recipe with others! --------------------------------------------------------- Chick Pea Dip (Hummus bi Tahineh) 1 lb. can of chick peas 1/3 cup tahineh Juice of 1 or 2 lemons 1 clove garlic Salt to taste 3 tbsp. olive oil A pinch of sumac (Note: Sumac is a dark-colored spice used in a lot of Arabic cooking. It's optional in this recipe, but if you're wanting to find some for yourself, I'd suggest looking in the ethnic ingredients section of your supermarket.) Boil chick peas in juice for 5 minutes on medium heat. Drain. Place chick peas, Tahineh, lemon juice, garlic, and salt in blender. Blend for 15 seconds to make an almost smooth, thick paste. Place Hummus in a plate and garnish with parsley, radishes, red pepper, and pickles. Cover dish with olive oil and sprinkle sumac. Or brown 3 tbsp. pine nuts in 2 tbsp. butter, and pour over Hummus instead of olive oil. --------------------------------------------------------- You can customize the garnish to your own personal tastes. I usually like to use olive oil, sumac, fresh chopped mint, whole chickpeas, and/or whole kalamata olives. The recipe is really easy and really inexpensive to make. (I'd suggest trying some in a fresh falafel sandwich!)