We had good enough weather today that I felt confident we could grill. I went through a book called Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine and picked out some grilled chicken (djej meshwi), a baked spinach dish, and a tabbouleh recipe. I changed the seasoning in the chicken recipe a little bit, substituting thyme and Turkish-style baharat for the za'atar and ground coriander in the original. We marinated chicken tenders in a mix of buttermilk, grated onions, garlic, a little honey, lemon rind, herbs and spices. The spinach dish had two layers: the bottom layer was spinach, fresh dill and a little bit of potato to bind it a bit, while the top layer was a mix of seasoned eggs, feta and romano cheeses. The tabbouleh came out pretty much how I remember from Iraq...lemony, full of herbs, very fresh tasting.
The chicken skewers cooked quickly, using the breast tenders, and came out moist, very flavorful, and golden, with nice grill marks. We agreed that it was one of the best grilled chicken recipes I've made. And the other two dishes were good as well. Thankfully, there's enough for all of us to have lunch tomorrow!
It was yummers, that's fer sure! :oD
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