Month: June 2017

Print Recipe

Ingredients
1 lb chicken breast
1 medium green bell pepper
1 medium yellow bell pepper
1 medium orange or red bell pepper
1 lb small mushrooms
1 medium red onion
1 cup cherry tomatoes
salt, pepper
olive oil
5 Wood Skewers
For the marinade sauce
2 Tbsp greek yogurt
6 cloves garlic minced
1 juice of small lemon
2 Tbsp olive oil
1 Tbsp tomato paste
1 tsp paprika
1 tsp chilli powder
1 tsp black pepper
1 tsp salt
¼ tsp cinnamon
1 tsp cumin

Preparation
1- In a bowl, mix all the ingredients to make the yogurt marinade sauce.
2- Cut the chicken breast into small pieces. Mix the chicken well with the marinade sauce then cover the bowl with plastic wrap. Refrigerate and let marinate for a minimum of an hour, preferably one night in the fridge.
3- Remove chicken from the marinade and discard the marinade.
4- Soak the skewers in water for half hour to prevent them catching fire.
5- Preheat oven to 400°F.
6- Cut the bell peppers and the onion into medium pieces.
7- Lay all the vegetables separately in a big tray.
8- Season the vegetables with salt and pepper.
9- Drizzle vegetables with about two tablespoons olive oil.
10- Start making the kebabs. Thread chicken and vegetables onto skewers, alternating the chicken and vegetables.
11- Cover a baking pan with aluminum paper and drizzle the covered pan with olive oil.
12- Place the kebabs in the baking pan in single layer. Drizzle kebabs with olive oil.
13- Cover the pan with a sheet of aluminum paper.
14- Bake for 40 minutes.
15- Serve.
Recipe by: LDS’s Mom

Print Recipe

Ingredients
10 spring rolls sheets
Vegetable oil for frying
For the filling
2 cups spinach cut small
3oz chunk light Tuna
3 green onions
2 cloves garlic
1 medium tomato
2Ts chopped cilantro
½ cup shredded gouda cheese
1 ts paprika
1 ts capers
3Ts olive oil

Preparation
Make the filling
This recipe will make 10 bourek.
1-In a saucepan, heat oil over medium heat and sauté the onions and garlic until golden.
2– Season with salt and pepper to taste and add paprika.
3- Keep stirring for a minute or two, then add in the chopped tomato, cilantro and the spinach.
4-Let cook for about 5mn or until all spinach water evaporates.
5- Toss in the tuna and stir for about a minute.
6-Turn off the heat. Let it cool.
7-Add to the tuna mixture, the shredded gouda cheese, and mix well.
Set aside.
Make the rolls or Bourek
1- Separate each sheet of spring rolls. Lay one sheet of spring rolls on a working board or a plate.
2- Put about 2 to 3 tablespoons of the tuna mixture or filling in the lower center of the sheet.
3- Fold the two sides of the sheet to the center, then roll.
4- Repeat the operation to all the spring rolls sheets.
5- In a frying pan, heat the oil on medium heat.
6- Fry the spring rolls or the bourek, fold side down.
7- Fry both sides until golden.

8- Drain the Bourek on paper towel.
9- Serve warm with wedges of lemon if desired.
Recipe by: LDS’s Mom