a menu with a touch of spice (part 2)

a touch of spice

a touch of spice

This weekend is over and I cannot stop smiling at all the delightful moments it had in store for me- glorious weather, a liberating run with one of my dearest friends, supermarket shopping (with lots of excitement) for tomorrow’s dinner with… a touch of spice, a wonderful Indian dinner feast hosted by an incredible foodie (a night to remember), a play date for Luna and Grace in the park and pure bliss absorbing all these simple pleasures.
As with any dinner planning, marinating is key the night before, and as promised, I am sharing with you a succulent Turkish chicken recipe taken from ‘A Squirrel in your kitchen’ http://www.amazon.com/dp/B00AYXN500
500g chicken, cut in kebab size cubes
2-3 white onions
½ cup milk (or, coconut milk)
1/3 cup olive oil
15-20 cherry tomatoes
3-4 green peppers (cut in cubes)
1 tsp thyme
salt and pepper to taste
Peel the onions and pulse in a blender until onions are finely minced. Squeeze out the juice and in a bowl, mix the onion juice with the milk, olive oil, thyme, salt and pepper. Add the chicken cubes to the marinade. The more hours the chicken marinates the better! You may place the chicken on skewers, and thread cherry tomatoes and green peppers in between the chicken, or simply cook the chicken pieces alone in a non-stick pan and thereafter toss in the cherry tomatoes and pepper. Serve with rice and vegetable pilaf.

About Mahi S

I was born on the island of Cyprus in 1971. For years, I lived the life of a nomad: I grew up in the Arab Gulf, finished high school in Cyprus, then went to the U.S. for five remarkable, life-changing years of study and work in public relations. With every change of home, I was confronted with the challenge of separation and the issue of identity, but ultimately the rewarding experience of interacting with people of different cultures has informed my life ever since. It inspired me to create an ideal setting wherever I found myself, to live meaningfully and use passion as the main ingredient in my life. I run to keep myself motivated and to fire the kind of creative thinking that keeps me balanced and content. But it’s also an ongoing challenge: since 1999, I have completed 17 half-marathons, which I try to run in a different city every time. In fact, running and travel are the two pillars of my life philosophy: “Travel is fascinating, whether it’s about a series of mesmerizing destinations or a journey within myself”. “Running keeps me sane, motivated and focused!” Right now, I am focusing on promoting my new book, ‘A squirrel in your kitchen’ an e-cookbook with quick, easy and delicious recipes (and anecdotes) from dearest friends around the world. http://www.amazon.com/dp/B00AYXN500. I am also hoping to experience the fascinating challenge of a full marathon in 2016; in Athens or New York. We’ll see!

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