Middle Eastern Beef Kabobs

Kabobs are a great way to literally spice up the usual meatball or hamburger dinner. This recipe uses garlic, fresh parsley and mint as well as some traditional middle- eastern spices to create a warm and pungent kabob. If you don’t feel like making these on skewers, you can also turn them into sliders. Be sure to serve with the spicy parsley sauce on the side for dipping – some in my family think this is the best part! (Adapted from Giada de Laurentiis)
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Hash with poached eggs may be a traditional breakfast dish, but we love to eat this one for supper. The lamb with the middle-eastern spices along with the crispy potatoes and sautéed chard combine to create a flavorful dish. Don’t forget to top the hash with the eggs, poached until the yolk is cooked but still runny. Serve it up so that everyone gets an egg to mix into the hash. (Adapted from Cooks Illustrated Mediterranean Cookbook)

Slow Cooker BBQ Chicken Wings

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I am always in search of the best wings and these slow BBQ cooker wings are unexpectedly delicious and crispy! The cook for a number of hours in the slow cooker, which makes them incredibly tender on the inside, and then you grill them for 5 minutes on each side and when they come off, coat them in a pungent BBQ sauce. They come have tons of flavor with an amazingly crunchy exterior. Eat these at your superbowl party or any weeknight! (Adapted from America’s Test Kitchen, Slow Cooker)
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Sheet pan meals are the best! You place your entire meal on the tray, chicken and protein together, cook them and all there is to the cleanup is throwing away the parchment paper and you are done! This recipe uses lemony sumac and a great spice mix to coat both the chicken and the vegetables. The cauliflower, carrots and onions roast until they are carmelized and their sweetness comes out – making for a great balance with the chicken and roasted lemons. (Adapted from Cooking Light)
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If you are a lamb person, you must try this. The ground lamb is seasoned with bold flavors like lemon zest, coriander and cumin and then placed in between two pita halves and grilled. This may be the best grilled lamb you have had in quite some time. Serve alongside Bamiya Style green beans (Adapted from Cooks Illustrated)
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Once a week, when I was in High school, we would eat dinner at my grandparents house and this was a standard. My grandmother came from a world where to feed people was to serve them meat and potatoes. This dish has always been a favorite of m Uncle Tom’s and has now become a frequently requested dinner by my husband. You can cook this in the traditional method using a pot on the stove for a few hours, or use a pressure cooker to pull this dish together in less than 30 minutes.

Chickpea and Artichoke Tagine

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For those of you who are wrapped up in the instant pot/pressure cooker craze, this recipe is for you. It turns dry chick peas into creamy deliciousness in just 25 minutes (even at altitude). Lemon zest, Mediterranean spices along with artichoke hearts and carrots come together for a flavorful tagine that will taste like it was simmering all day long. If you don’t have a pressure cooker, you can substitute canned chick peas. (Adapted from America’s Test Kitchen)
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Hands down, my favorite chicken kebabs are pargiyot, as they are called in Israel, aka boneless chicken thighs. They stay moist and full of flavor when grilled and all you have to do is rub them with a middle-eastern spice rub. Stick them on a skewer and grill them and close your eyes and you will be transported to Israel.
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Grilling a Thanksgiving Turkey? You heard me right… This has become our annual Thanksgiving tradition, as untraditional as it is. Not only does grilling a turkey take half the time as roasting it in the oven, but the smoky flavor is a nice break from the traditional roasted bird. If you’re up for something new, give this preparation a try.

Chicken with Potatoes and Onions

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This is one of those meals that just smells like home. Not only is it a really comforting meal, but it is an easy to make, one dish meal. You layer the potatoes and onions on the bottom of the dish and top them with the chicken. As they cook together, the onions caramelize into sweet goodness, while the potatoes get creamy and flavored by the chicken and spices. Serve this chicken with a simple green salad or my roasted string beans or carrots.