Chicken Skewers, Hummus, Pita Bread and Greek Salad

Ingredients

• 1 can (15 oz) Chickpeas (Drained and rinsed. For extra smooth hummus, peel the skins.)
• 0.5 cup Tahini (Good quality and well-stirred)
• 0.25 cup Lemon Juice (Freshly squeezed)
• 2 cloves Garlic (Roughly chopped)
• 3 tbsp Extra Virgin Olive Oil (Plus more for drizzling)
• 1 tsp Ground Cumin
• 0.25 cup Ice Water (Use more if needed for desired consistency)
• 0.75 tsp Salt (Or to taste)
• 0.25 tsp Paprika (For garnish)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   In the bowl of a food processor, combine the tahini and lemon juice. Process for 1 minute, scraping down the sides halfway through, until the mixture is light, whipped, and creamy. This step is crucial for a non-bitter, smooth hummus.

2. 2

   Add the extra virgin olive oil, chopped garlic, ground cumin, and salt to the whipped tahini. Process for 30 seconds, then scrape the bowl again to ensure everything is well combined.

3. 3

   Add half of the drained and rinsed chickpeas to the food processor and blend for 1 minute. Add the remaining chickpeas and blend for another 1-2 minutes until thick and very smooth. Scrape down the sides as needed.

4. 4

   With the processor running, slowly stream in the ice-cold water. Continue to process for 2-3 minutes until the hummus is ultra-smooth and creamy. The mixture will lighten in color and become fluffy.

5. 5

   Taste and adjust seasoning. You may want more salt, cumin, or lemon juice. Transfer the hummus to a serving bowl.

6. 6

   Let the hummus rest for at least 30 minutes in the refrigerator for the flavors to meld. Before serving, create a swirl with the back of a spoon, drizzle generously with extra virgin olive oil, and garnish with a sprinkle of paprika and fresh parsley.

Ingredients

• 3 cup All-Purpose Flour (plus more for dusting)
• 2.25 tsp Active Dry Yeast (one 1/4-ounce packet)
• 1 cup Warm Water (105-115°F or 40-46°C)
• 1 tsp Granulated Sugar
• 1.5 tsp Salt
• 2 tbsp Olive Oil

Instructions

1. 1

   Activate the Yeast (5-10 minutes)

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently to dissolve and let the mixture sit for 5-10 minutes.
   • It's ready when it becomes foamy and bubbly on the surface, which indicates the yeast is active.
2. 2

   Mix and Knead the Dough (8-10 minutes)

   • Add the all-purpose flour, salt, and olive oil to the yeast mixture.
   • Using a dough hook on a stand mixer, mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 6-8 minutes.
   • Alternatively, mix with a wooden spoon and then knead by hand on a lightly floured surface for 8-10 minutes.
   • The final dough should be smooth, soft, and elastic. It should spring back slowly when poked.
3. 3

   First Rise (60-90 minutes)

   • Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the surface.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free location for 60 to 90 minutes, or until it has doubled in size.
4. 4

   Shape the Pitas (15 minutes)

   • Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
   • Divide the dough into 8 equal pieces and shape each piece into a smooth ball.
   • Cover the dough balls with a towel and let them rest for 10 minutes. This relaxes the gluten, making them easier to roll.
   • Using a rolling pin, roll each ball into a circle about 6 inches in diameter and 1/4-inch thick. Keep the rolled pitas covered as you work.
5. 5

   Preheat Oven and Baking Surface (30 minutes)

   • Place a baking stone, pizza steel, or an inverted heavy-duty baking sheet on the lowest rack of your oven.
   • Preheat the oven to 475°F (245°C). Allow the baking surface to preheat for at least 30 minutes. This intense heat is crucial for the pita to puff.
6. 6

   Bake the Pitas (2-4 minutes per batch)

   • Carefully open the oven and place 2-3 pitas directly onto the hot baking surface, ensuring they don't overlap.
   • Bake for 2 minutes. The pitas should puff up dramatically like a balloon.
   • Using tongs, carefully flip the pitas and bake for another 1-2 minutes until lightly golden in spots but still soft.
   • Repeat with the remaining dough.
7. 7

   Cool and Store

   • Immediately after removing the pitas from the oven, wrap them in a clean kitchen towel.
   • This traps the steam and keeps them soft and pliable as they cool.
   • Serve warm or let them cool completely before storing in an airtight bag.

Ingredients

• 1 pcs romaine lettuce (large head, chopped)
• 4 pcs roma tomatoes (medium, chopped)
• 1 pcs english cucumber (medium, sliced into half-moons)
• 0.5 pcs red onion (medium, thinly sliced)
• 1 cup kalamata olives (pitted)
• 1 cup feta cheese (crumbled)
• 120 ml extra virgin olive oil
• 3 tbsp lemon juice (freshly squeezed)
• 2 tbsp red wine vinegar
• 1 pcs garlic (clove, minced)
• 1 tsp dried oregano
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, and dried oregano. Add the salt and black pepper. Whisk well or shake the jar until the dressing is emulsified. Set aside.

2. 2

   In a large salad bowl, add the chopped romaine lettuce, chopped roma tomatoes, sliced cucumber, and thinly sliced red onion.

3. 3

   Pour about half of the prepared vinaigrette over the vegetables. Add the pitted Kalamata olives and crumbled feta cheese. Gently toss everything together until the ingredients are lightly coated. Add more dressing if desired.

4. 4

   Serve immediately to ensure the lettuce stays crisp and fresh. Enjoy!