Tzatziki Salad & Sauce

Tzatziki Salad & Sauce

INGREDIENTS:

  • 1 cucumber
  • ¾ c.  coconut milk yogurt- plain & unsweetened (Coyo brand or your favorite brand)
  • ¼ c. Primal Kitchen mayonnaise
  • ½ tsp. dried dill
  • 1 Tbs. basil, cut in ribbons
  • 1 Tbs. mint, minced
  • 2 Tbs. chives, minced
  • ½ tsp. Himalayan pink salt
  • 1 Tbs. lemon juice
  • Fresh cracked pepper to taste

DIRECTIONS:

Slice cucumber into very thin slices on a mandolin, or with a knife.

In a medium-size bowl, toss cucumbers with lemon juice, salt and pepper.

In a small bowl combine remaining ingredients, then fold the herbed yogurt mixture into the cucumbers. Enjoy as a side dish with perfectly grilled kebabs!

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Baba Ganoush

Baba Ganoush

INGREDIENTS:

  • 1 eggplant, medium size
  • 3 cloves garlic
  • 1 tsp avocado oil
  • Salt and pepper
  • 1 tsp spice hunter Italian Seasoning
  • 1 Tbs. tahini
  • 3 TBS lemon juice
  • 3 Tbs. olive oil
  • 2 Tbs. parsley
  • ½ tsp red pepper chili flakes

Directions:

Preheat oven to 450 degrees.

Slice eggplant in half lengthwise. Brush eggplant with avocado oil. Sprinkle with salt, pepper, and Italian seasoning. Put eggplant & garlic cloves in the oven and let it roast for 20 minutes.

Remove eggplant from oven & let cool for 10 minutes. Place eggplant (with the skin on) & garlic in a blender or food processor with the remaining ingredients. Blend until smooth. Garnish with extra parsley and serve.

Enjoy with fresh-cut vegetables or perfectly grilled kebabs!

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Kofta Kebab

Kofta Kebab

INGREDIENTS:

  • 1 pound 85% ground beef
  • 1 pound ground lamb
  • 1/2 cup chopped yellow onion
  • 1 cup chopped fresh parsley
  •  2 cloves chopped fresh garlic
  • 1 teaspoon ground nutmeg
  •  1 teaspoon sumac
  • 1 teaspoon ground green cardamom
  •  1 teaspoon ground allspice
  • salt/pepper

DIRECTIONS:

Pre-soak 16 wooden skewers in water for at least 1 hour prior to grilling.

Combine all ingredients in a large mixing bowl. Using your hands, fold the spices and herbs into the meat mixture until very well combined.

Divide the meat mixture into 1/4 cup portions (about an average handful of the meat mixture) and press onto the skewer in a log shape.

Grill the kebabs until completely cooked through or until the internal temperature reaches 160 degrees. Remove the kebabs from the grill, cover with foil and allow them to rest for at least 5 minutes prior to serving.

Serve with grilled vegetables, baba ganoush & tzatziki salad & sauce for a delicious meal.

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