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Easy weeknight meals: Turkey Kebabs with Tzatziki Couscous Salad and more

Mon | Meatless meal

Roasted Veggie Wraps with brown rice and feta get a flavorful boost from fresh mint or basil, whatever you've got on hand. Cut zucchini, onions, green and/or red peppers and mushrooms in similar sizes, toss with olive oil and season with salt and pepper. Roast in a 400-degree oven for about 15 minutes. While veggies are roasting, make rice. Roll roasted veggies with brown rice and feta cheese in wrap of your choice. Top with fresh mint or basil leave. Feel like you need a sauce? Mix Greek yogurt with minced garlic and drizzle on top of mixture before you wrap.

Tues | Mediterranean night

It'll take a just a little bit of advance planning — you'll need to marinade the meat — and you'll be serving Turkey Kebabs with Tzatziki Couscous Salad (recipe below) for dinner tonight. The salad can be made in advance. Make this once, then invite guests over for the next time.

Wed | Rotisserie chicken

It's summertime and the cooking needs to be easy. Or at least not too swelter-inducing. Carve up the bird and use it to top a Big Salad full of fresh veggies. Scatter on some garbanzo beans and shredded Cheddar cheese. If I wasn't swearing off the stove tonight, I might cook some bacon; instead I'll advocate for garlic croutons. Dress however you'd like.

Thurs | Mess o' shrimp

Make your own Shrimp Boil, complete with small pieces of corn on the cob and red potatoes. Bring 2 quarts of water to the boil with about ¼ cup of Old Bay seasoning. (A bottle of beer wouldn't hurt.) Toss in the potatoes first, let them cook for about 10 minutes with a big sliced onion; then add the corn and cook for another five. Stir in 2 pounds of shrimp — still in the peel — and cook until they are pink — along with slices of spicy cooked sausage. Drain and serve. It's messy, but fun. Green salad on the side.

Fri | Hot stuff

The July/August issue of Food Network magazine includes a small pullout booklet of "50 Grilled Steaks." They all look delicious, but the Sriracha-Scallion Steak caught my eye. To make, marinate 1 ½ pounds of skirt steak in 3 tablespoons Sriracha, 2 tablespoon each soy sauce and vegetable oil, 1 bunch chopped scallions and ½ teaspoon kosher salt in the fridge for 2 to 4 hours. Grill on oiled grates over medium-high heat, 2 to 5 minutes per side. Let rest for five minutes; cut on diagonal. Serve with a cooling fruit salad to offset the spicy meat.

Contact Janet K. Keeler at [email protected] or (727) 893-8586. Follow @RoadEats.


Turkey Kebabs

3 pounds turkey breast

1 white onion, diced

3 garlic cloves, chopped

1 cup whole-milk plain Greek yogurt

¼ cup fresh lemon juice

1 teaspoon diced oregano

1 teaspoon ground cumin

Salt and freshly ground black pepper

2 red onions, cut into 2-inch pieces

2 red bell peppers, seeded and cut into 2-inch pieces

1 pound button mushrooms

The turkey pieces need to be marinated overnight or at least 8 hours. To prepare, remove the bone and skin and cut turkey cut into 4-inch chunks. (You can save time, but it will cost you more money, if you buy boneless, skinless turkey breast). Place chunks in large, nonmetallic bowl. Put the white onion, garlic, yogurt, lemon juice, oregano and cumin in a food processor or a blender and puree. Season with salt and pepper. Pour the mixture onto the turkey and stir to coat. Cover and refrigerate overnight.

If using wooden skewers, soak in water for 2 hours before grilling. Prepare a charcoal grill or preheat a gas grill to high. Put the red onions, bell peppers and mushrooms in separate bowls. Thread the turkey chunks alternately with the vegetables onto 5 large or 12 smaller skewers. Grill, turning every 2 minutes, so all sides are seared (they cook quickly.)

Continue grilling and turning until the meat reaches 160 degrees on an instant-read thermometer.

Serves 6.

Source: Meat and Potatoes by Rahm Fama (Clarkson Potter, 2014)


Tzatziki Couscous Salad

1 ¾ cups couscous

2 cups chicken or vegetable stock

Salt and freshly ground black pepper

½ cup whole-milk plain Greek yogurt

¼ cup fresh lime juice

1 tablespoon extra-virgin olive oil

½ cup peeled, diced cucumber

½ cup diced red onion

¼ cup diced radish

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh mint

Put the couscous in a large bowl. Bring the stock to a boil, stir in a pinch of salt, then stir the stock into the couscous. Cover and let sit for 5 minutes, then fluff with a fork.

In a medium bowl, whisk together the yogurt, lime juice and olive oil. Toss the cucumber, onion, radish, parsley and mint with the couscous. Add the dressing and toss to lightly coat. Season with salt and pepper to taste.

Serves 6.

Source: Meat and Potatoes by Rahm Fama (Clarkson Potter, 2014)

Easy weeknight meals: Turkey Kebabs with Tzatziki Couscous Salad and more 07/21/14 [Last modified: Monday, July 21, 2014 4:05pm]
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