An Easy Feast with Aegean Vibes.
It's summer—it's hot—but really, this meal is so good you'll eat it all year round.
Let's start with Hummus. There are seriously so many good versions of this classic right now that it might seem silly to make it from scratch, but it's so easy! So yes, we're including a recipe below.
Next up? Marinated chicken kabobs. We've used thighs, made rich with an overnight soak in yogurt, garlic, lemon and harissa. While we're on the subject of harissa, let's give a shout out to our friends at New York Shuk. Their Fiery Harissa Spice is what we've used in these recipes, along with some of their Za'atar. We love pretty much everything they offer—if you've never tried their Preserved Lemon Paste, grab yourself a piece of salmon, brush it liberally all over and quickly grill it. Yum!
A simple salad of tomatoes, cucumbers, red onion and parsley, dressed lightly with lemon and olive oil and a healthy dose of Za'atar lightens things up, and the grilled zucchini (with more of that Fiery Harissa and a squeeze of lemon) rounds out the plate.
Top it all off with a bit of Tzatziki sauce- a simple version made with yogurt, garlic, cucumbers, lemon and a bit more Harissa, and you'll think you've landed on the coast of the Aegean.
Speaking of olive oil, this chocolate olive oil cake is our spin on the delicious one from our friends at NYTCooking, which we've added coffee and a bit of spice to. Top it with a bit of whipped cream or some fresh fruit, and flip on the playlist here.
Our Favorite Hummus
For the Hummus:
Yogurt Marinated Harissa Chicken Kabobs
For the Chicken:
For the Tzatziki Sauce:
For the Cucumber, Tomato and Parsley Salad:
Spicy Dark Chocolate Olive Oil Cake
Olive Oil Cake: