Kabobs with Roasted Vegetables

Ingredients:

  • 3-6oz chicken or lamb, marinated in Greek Yogurt Marinade for 2-12 hours
  • ½ cup brown rice (cauliflower rice for Phase 1)
  • ¼ cup Tzakiki
  • 1 tomato, Roma or Beefsteak
  • 1/2 bell pepper
  • 1/2 eggplant
  • 1 piece pita bread (optional)

Directions:

1. Preheat oven to 350º. Line a pan with aluminum foil and add meat.

2. Add whole tomato to the pan. Cook for 25-30 minutes.

4. Chop bell pepper and eggplant into slices and grill them on the stove until cooked through.

5. Prepare Tzakiki.

6. While meat and vegetables are cooking, prepare brown rice. I use TJs frozen brown rice, so that it only takes 3 minutes in the microwave.

7. Plate and enjoy.

Enough for one. Double, triple, quadruple portions for more people.

Steak with Chimichurri & Farro Salad

Ingredients:

  • Steak
  • Farro Salad
    • ½ cup farro
    • ¼ cup chopped cucumber
    • 1oz cheese (feta, goat)
    • ¼ cup cherry tomatoes, halved
    • 2 Tbsp green onions, optional
    • 1 Tbsp olive oil
    • Salt & pepper

Directions:

1. Rinse and drain farro. Transfer to a small pot and add 1 cup water and a dash of salt. Bring to a boil, cover, and simmer for 20-30 minutes until cooked. Farro should be soft and chewy.

2. Bring steak to room temperature and season with salt & pepper on both sides. Grill for 5-10 minutes on each side, depending on how cooked you prefer it. Let steak rest for 5-10 minutes.

3. Prepare Chimichurri, if needed.

4. Chop cucumber and cherry tomatoes. Add salad ingredients to farro once it has cooled down enough that the cheese won’t melt.

5. Plate steak, drizzle chimichurri, and add the farro salad. Alternatively, cut the steak into bite-sized pieces and make a bowl of it.

Greek Yogurt Marinade

Adapted from All Recipes.

Combine and marinate 1 lb of chicken or lamb for 4-12 hours:

Herb Pork Marinade

Adapted from Ina Garten.

Combine in a container and marinate 2-3 lbs. pork tenderloin for up to 12 hours.

  • 1 lemon, zest grated
  • 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
  • 6 cloves minced garlic
  • 1 1/2 Tbsp minced fresh rosemary leaves
  • 1 Tbsp chopped fresh thyme leaves
  • 2 tsp mustard of choice
  • 1 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • Drizzle of olive oil

Buttermilk Paprika Marinade

After soaking in this marinade, the chicken comes out extra moist and full of flavor. Smitten Kitchen makes hers with drumsticks, but any cut of chicken, with or without skin, will work. Eat it plain or as the protein in a salad for extra flavor.

Adapted from Smitten Kitchen.

Combine in a container and marinate 2-3 lbs. of chicken for up to 12 hours:

  • 2 cups buttermilk
  • 5 garlic cloves, peeled and smashed
  • 1 Tbsp sea salt
  • 1 1/2 tea paprika
  • 1 tsp black pepper
  • 1 tsp olive oil

Steak Marinade

This steak marinade is a savory and flavorful way to add dimension to the steak cut of your choice. Black pepper can be substituted for the white pepper if that’s not available, and any dried (or fresh) herbs can be substituted for the ones listed. No matter what, it always turns out great.

Adapted from All Recipes.

Combine in a container and marinate 1 lb of steak for up to 8 hours:

Turmeric Coconut Milk Marinade

Adapted from Chrissy Tiegen’s Cravings cookbook.

Combine in a container with 1 lb chicken for 2-12 hours:

  • 1 can coconut milk, full fat
  • 1 Tbsp turmeric
  • 1 tsp ground cumin
  • 4-8 cloves garlic
  • 1/2 in fresh garlic
  • 1/4 cup fresh cilantro
  • 4 tsp Kosher salt

Makes 3-5 servings. Dip chicken into Peanut Sauce.

Alternative marinade using yogurt and peanut sauce with canned coconut milk on PureWow