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Friday, January 28, 2011

Chickpea Salad and Shish Kebabs

I found this recipe in Publix Family Style magazine.  This salad is so easy, delicious, and packed with good stuff.

  • 2 15-oz no-salt added garbanzo beans (aka chick peas), drained
  • 6 roma tomatoes, sliced (I prefer fresh on the vine tomatoes because they actually smell and taste like tomatoes; 3 medium tomatoes are usually enough)
  • 2 pickling cucumbers (not on the original recipe but we love cucumbers)
  • 4 oz crumbled feta cheese (I really like basil tomato flavor)
  • 1/4 cup thinly sliced basil or mint leaves
  • 1/3 cup white vinegar
  • 1/4 cup olive oil
  • 1 tbsp sugar (I always skip)
  • 1/2 tsp ground black pepper (freshly ground is best, of course)
Mix all ingredients.  Enjoy!

Note:  There are enough ingredients to make a large bowl so this salad makes perfect lunch the next day.  Fresh pita (or any other bread) rounds off this meal.

However, I have two guys to feed tonight (S. and my brother, A.).  They want meat so making shish kebabs as well.

  • Meat (I used boneless country ribs today, with fat trimmed off)
  • Shish Kebab seasoning (or your favorite meat seasoning; I buy shish kebab mix at the specialty store)
  • 1 pkg mushrooms (portobellos are best but white will do)
  • Cherry tomatoes (didn't have any today)
  • 1 large onion, sliced
  • 1/2 cup mayo
  • 1 large lemon
Cut meat into chunks and season.  Season mushrooms.  Slice onions.  Add meat, mushrooms, and onions to the large bowl.  Squeeze one large lemon over meat and mushrooms.  Add mayo and make sure it coats meat and mushrooms.  Marinate for a couple of hours or overnight (best).  Since mayo is involved, be sure you marinate in the fridge.  Skewer meat and mushrooms.  Grill or broil/bake.

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