All right so we have all been neglecting this blog. In an attempt to share some ideas for how to eat Paleo I suggest we post recipes that we find and modify to dress up our chicken, fish, cow, bison or fowl to be Paleo friendly. Here goes:
Turkish-Spiced Chicken Kababs:
Prep: 35 min, Total: 1 hour 35 min, Serves: 4
1. Baharat Seasoning:
Makes about ¼ a cup and can be used on eggplant or lamb.
1 ½ tablespoons dried mint
1 tablespoon dried oregano
1 ½ teaspoon ground cinnamon
1 ½ teaspoon ground coriander
1 ½ teaspoon ground cumin
1 ½ teaspoon ground nutmeg
Using pestle or blunt end of wooden spoon, mash all ingredients and 1 tablespoon freshly ground black pepper in mortar or small bowl 2 to 3 minutes. Cover and chill if made ahead.
2. Pomegranate Relish:
1 ¼ cups pomegranate seeds
2/3 cup shelled unsalted natural pistachios, coarsely chopped
1/3 cup coarsely chopped fresh Italian parsley
2 ½ tablespoons olive oil
2 ½ teaspoons fresh lemon juice
Mix all ingredients in medium bowl. Season to taste with fresh ground black pepper.
3. Chicken:
½ cup coarse grated onion
2 tablespoons of fresh lemon juice
2 tablespoons olive oil
2 teaspoons Baharat Seasoning
4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces.
Whisk first 4 ingredients in large bowl. Add chicken. Sprinkle with pepper. Marinate at room temperature at least 1 hour and up to 2 hours.
Preheat broiler. Thread 6 chicken pieces onto each skewer. Place on small-rimmed baking sheet. Broil chicken until cooked through, 5 to 6 minutes per side. If you don’t have metal skewers, just place the chicken on the baking sheet and add a little extra of the marinate. Serve with pomegranate relish.
Recipe is from Bon Appetit January 2011 issue.
