Been extremely stressed lately and working non stop around the clock on events these few weeks. RSA was this week and GDC is next week, these two conventions draw the largest crowds for Fang restaurant and we have bookings for events every night. Been looking forward to cooking up a feast at home as a way to relax. Nothing makes me happier than to be in my home kitchen cooking by myself on my own schedule with no disturbance. And what better way to share your desire to cook a feast than to invite a few friends over to enjoy the fruits of your labor.
Kat’s Greek Feast : Menu
1. Grilled Lamb Kebabs (Ground Lamb Shoulder and Beef Chuck with spices, onions and mint)
2. Grilled Chicken Kebabs (Yogurt Marinated Chicken Breast with spices, garlic, and onions)
3. Grilled Vegetables
4. Greek Salad (Cucumber, tomatoes, onions, dill, and feta)
5. Homemade Tzaziki
7. Homemade Spinach Lavash Crackers
7. Pita and Lavash
Since there is a lot on this menu. I will post each recipe on separate posts. I’ll start with the Grilled Chicken Kebabs because that is the first dish you have to start prepping first since it requires marinating at least an hour or more. This recipe is absolutely fantastic because of the yogurt. The thick yogurt marinade not only tenderizes your chicken breast but also covers your chicken in this coating that keeps the chicken moist when you cook it. I love love using this marinade for chicken kebabs. Another key thing in this recipe is the flat grill I am using. For those of you who don’t have BBQ grills or a patio, fret not. Simply buy a flat grill pan and place it on top of your burner and it grills perfectly. Be sure to open all your windows because it will smoke up your kitchen a bit and make it smell. I highly recommend using this over a foreman grill or a panini press since the steam from all the grilling can create condensation in your press making it harder to create nice grill marks on your kebabs, especially with all the marinade in the chicken. This grill is amazing. You only pull it out when you need it and then tuck it away in a small cabinet when you aren’t using it. Perfect replacement for an actual grill.
Serves 6 (6 skewers)
2 lbs chicken breast (cubed)
2 cups yogurt (1 cup whole greek yogurt, 1 cup non fat greek yogurt)
1 tablespoon minced garlic
1/4 cup minced white onions
1 teaspoon cumin
1 teaspoon paprika
2 teaspoon oregano
1 tablespoon salt
1 tablespoon black pepper
2 tablespoon lemon juice
2 tablespoon parsley
2 tablespoon olive oil
1. Make your marinade by mixing all the ingredients together in a bowl.
2. Add your chicken to the marinade and coat all your chicken evenly.
3. Wrap with plastic wrap and place in fridge to chill and marinade for at least an hour.
4. while you wait, you should be working on the Lamb Kebabs (Recipe for lamb kebabs will be posted on next entry)
5. I let my chicken marinate for 2 hours and pulled them out and place them on a baking tray lined with foil.
6. Baked them first at 400F for about 15-20 minutes or until just about done.
7. Baking them helps cook the chicken evenly and keep it moist.
8. Once the chicken is almost done, pull them out and pop them on top of your grill to give it a nice little quick char and caramelization.
9. Chicken is done once you’ve grilled all the sides.
10. Serve immediately with all your sides and accouterments.
Would just like to say that I feel so much better having taken a few hours out of my Sunday to do this. Especially since I had to work Sunday afternoon. Now I’m ready to take on this week. Bring it on GDC!