Grilled Chicken Bites with Greek Yogurt and Preserve Lemon Peels


  • ​Long bamboo skewers, soaked in water
  • 1 1/2 tsp dried crushed red pepper
  • 1 tsp smoked paprika
  • 2 tsp coarse kosher salt
  • 1 tsp freshly ground black pepper
  • 2 1/4 pounds skinless boneless chicken breast, cut into 1 - 2 inch cubes
  • 2 lemons, cut in half
  • Chopped parsley, garnish
  • Short bamboo picks for serving

 

 

Soak long bamboo skewers in water. In a mixing bowl, combine chili flakes, paprika, kosher salt, black pepper. Add to chicken to coat evenly. Skewer chicken so that the pieces are barely touching.

 

Grill skewers on BBQ until golden brown and cooked through, turning skewers occasionally, 10 - 12 minutes.

 

Grill lemons until charred. Transfer skewers and lemons to a platter to rest; remove chicken from skewers.

 

Attach short bamboo picks or toothpicks to each chicken bite and place on a platter.

 

Serve with grilled lemons, yogurt sauce (recipe below) and preserved lemons.

 


Yogurt Dipping Sauce


  • ​1 cup plain Greek-style yogurt
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest, additional for garnish
  • Kosher salt and black pepper
  • Chopped parsley, additional for garnish

 

 

Combine ingredients in a bowl. Garnish with lemon zest and sprinkle of parsley

 


Lemon Humus with Spicy Toasted Pita


  • 2 cups of canned chickpeas, drained and rinsed
  • Juice of 1 large lemon, more to taste
  • 3 cloves garlic
  • 2/3 cup sesame tahini
  • 1/2 teaspoon ground cumin, more to taste
  • Olive oil, for serving
  • Paprika and chopped parsley, for serving
  • Salt, to taste

 

 

In a blender combine the lemon juice and garlic. Add the tahini and cumin and blend until a thick paste forms. Slowly add the ice water while blender is running, a little at a time, until the mixture is smooth. 

 

Add the drained chickpeas to blender with tahini mixture. Blend until smooth and creamy, stopping to scrape down the sides of the bowl occasionally. 

 

Taste for needed seasonings. Add salt, lemon juice and cumin as needed.

 

To serve, place the hummus in a bowl, drizzle with olive oil and sprinkle paprika and chopped parsley on top.


Floral Old Fashioned

 


Chamomile Syrup

  • 1/4 cup sugar
  • 1/4 cup chamomile tea

 

  • Cocktail
  • 1 ounce Jack Daniel’s Single Barrel Rye
  • 1 1/2 ounces chamomile syrup
  • 3 dashes Angostura bitters
  • 2 inch whiskey cube with edible flowers and lemon twist, for garnish

 

 

For syrup: In a small saucepan, combine sugar and chamomile tea. Simmer until sugar has dissolved. Cool completely.

 

For cocktail: Fill cocktail shaker with ice; combine Jack Daniel’s Single Barrel Rye, chamomile syrup and bitters. Stir to evenly combine and chill. Run the lemon peel around the edge of the glass and drop into the glass. Strain cocktails into the glass filled with a floral whiskey cube and lemon twist.

 

Optional garnish - skewer lemon zest after you run it around the edge of the glass then add skewer to glass.

 


 

 


 

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