Lately I have seen numerous social media posts about kiddos being back in school, fall weather coming, and pumpkin lattes. Technically though, we still have a couple days of summer left. So please, let me indulge and add one last summer recipe to your social media feed. I promise I will start adding some Fall-ish recipes to the blog next week.
Let me start off by telling you about these chicken kabobs which are a family favorite in my house. I love that they can be eaten warm from the grill for dinner or cold as leftovers for lunch the next day. That is with the Mediterranean Salad of course. The tangy yogurt marinates the chicken keeping it moist and juicy. Have you tried Zatar? Zatar is a spice I recently started using and have fallen in love with! Let me implore you to add this spice to your spice drawer arsenal! Just in case you haven’t heard of this glorious spice, please allow me to explain. Zatar is a mixture of dried thyme, sesame seeds and ground sumac (small shrub berries from the cashew family). You may not be able to find the spice in your local grocery store so I have added a link here to purchase on Amazon. It adds such a depth of flavor and you can use it to roast veggies, add to olive and dip in a slice of good bread, add a teaspoon or two to hummus for added flavor, or add it to my grilled chicken kabob marinade.
The salad has such a good balance of bold flavors from the fresh lemon juice, parsley, garlic, and fresh mint. I used quinoa but you could also use wheat bulgur instead. I add lentils to mine as well because it adds a little extra protein and they taste great! Let me share a little secret with you, I’m not a fan of fresh tomatoes unless it is in salsa or if they are cooked down and poured over a giant pile of pasta. Recently I have found another way I enjoy tomatoes. Roasting them until they are sweet like candy, which is what I have done for this salad recipe. Now that you’re salivating over the photos and my explanation of flavors, allow me to share the recipe with you all!