Bridget's Recipe Corner
 

Ever since I had takeout from Garbanzo Mediterranean Grill in Greenwood Village, I've been craving Mediterranean food. I love the variety of flavors and spices used in the cooking. It's also a healthy alternative to most takeout food. Since Liana likes it as well and because we're celebrating her birthday today, I offered to make my version of one of my favorite dishes. Hopefully, she will enjoy it and I hope you enjoy it too.

Chicken Shawarma with Roasted Red Pepper Hummus (Bridget's version)
6-8 boneless, skinless chicken breasts
Marinade
1/2 c. low fat sour cream or plain yogurt
1-2 t. curry
1 t. allspice
2 t. turmeric
1 t. ground pepper
1 t. ground coriander
3 T. canola oil
juice of 4 lemons
dash red pepper flakes
dash Kosher salt
freshly ground pepper, to taste

1-2 bags Pita bread, cut in half to stuff

In medium bowl, combine all marinade ingredients. Mix/blend well. Put chicken in large, plastic zipper bags. Add the marinade. Zip the bags and work marinade into the chicken breasts. Marinate, overnight in the refrigerator. When ready to cook, prepare grill. (Note to self, no matter how tempting it is, do NOT use new, indoor grill attachment for cook top until ventilation system is installed. I'm surprised the fire department did not make an appearance).  Back to the chicken. Cook several minutes on both sides until done. Let cool, then chop into small bite-size pieces. Set aside until ready to serve with hummus, dips and pita pockets.

Roasted Red Pepper/Eggplant Hummus
1 12 oz. jar roasted red pepper/eggplant spread*
2 roasted peppers from jar of roasted peppers*
1 clove chopped garlic
2 t. Tahini or sesame oil
1 15oz. can garbanzo beans, rinsed & drained
juice of one lemon
dash freshly ground pepper
dash red pepper flakes
dash Kosher salt

Combine all ingredients in food processor or blender and mix well. Please note, if you find yourself making hummus at 6:45 in the morning (and who doesn't?), and you don't have Tahini, you can substitute sesame oil. It works just as well. Transfer to bowl and refrigerate until ready to use. Can be used as a dip or as a spread with the pita pockets.

*These are value priced at Sunflower Market in Highlands Ranch.