Thursday, October 22, 2009

Last Night's Dinner

I've been working on a book about bread for these last few months, testing a bunch of new recipes, including what you see here: A no-knead raisin and walnut boule, a rosemary focaccia, and whole wheat ciabatta rolls with flax seeds. Whatever I'm baking makes it to the dinner table, and last night was no exception. I made some Afghani naan, which I decided to grill outside since all of a sudden it got nice and warm. To go with: Spiced chicken kebabs, grilled red onions, and yogurt sauce. I like the way the purple onions and orange chicken look as we get close to Halloween! Here are a couple of recipes:

Chicken Kebabs with Afghan Spices

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon turmeric

½ teaspoon cumin

¼ teaspoon ground cardamom

¼ teaspoon coriander

1 ½ pounds boneless skinless chicken breasts, cut into 1 ½-inch pieces

¼ cup olive oil

2 garlic cloves, finely chopped

1. Reserve Combine the olive oil, garlic, salt, pepper, turmeric, cumin, cardamom, and coriander in a small bowl. Place the chicken in a large zipper-lock bag and pour the spice mixture over the chicken. Seal the bag and shake to coat the chicken. Refrigerate until ready to cook, at least 30 minutes and up to 2 hours.

2. Preheat a gas grill on high. Thread the chicken on metal skewers and grill over medium-high heat, covered, turning once, until cooked through, about 10 minutes total. Serve immediately, with yogurt sauce on the side.

Afghani Yogurt Sauce

Makes 1 cup

Use whole-milk Greek yogurt if you can find it (no excuses--it's at the IGA!). If the sauce is too thick for your taste, you can thin it with a little milk.

1 cup whole milk yogurt

1 small garlic clove, finely chopped

1 tablespoon finely chopped fresh mint

¼ teaspoon salt

Combine the yogurt, garlic, mint, and salt in a medium bowl. Refrigerate until ready to serve, stirring if the sauce has separated.

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