Happy first day of summer! There are A LOT of things about summer time that I enjoy - summer break, stone fruit, lazy days are just a few. The sweltering heat is not one of those things. The temperatures for the next 5 months make one of my favorite things to do - cooking - not so fun. It's just too darn hot to be in that kitchen with the oven or the burners on. While I have the time right not for some fun in the kitchen, the kitchen is the last place I want to be this time of year. So it's outside I must go for some cooking on the grill. With all the good and fresh summer vegetables and fruit the meals are almost as fun. This is one of my favorites...
A few years back I found this recipe for garlic lemon chicken kabobs on Annie's Eats. I've shared it with several friends, and they've all raved about it. It's a hit and SOOOOOO easy - chicken, olive oil, lemon zest, parsley, garlic, and salt/pepper marinated for 2-3 hours and then grilled. That's it.
We have a Greek restaurant in town that makes the most amazing flat bread. Anytime I'd buy it at the grocery store, or even a specialty store, it always tasted like cardboard. A year or so ago, I scoured the internet trying to find a recipe that I could make at home that was similar to what I like at the restaurant. And I found it! This recipe on Mel's Kitchen Cafe makes to-die-for flat bread. The best part is it also freezes really well for later use, and even tastes the same after a quick warm up in the cast iron skillet. I don't have a lot of experience with yeast breads so it's taken me a couple of tries to get the dough "right", but now I've pretty much got it. Rolling it out into a perfect circle is another story, but you can't really tell once there's stuff inside them.
I hadn't made any in awhile, but wanted to some for this meal without heating up the skillet on the burner. So instead, after cooking the garlic lemon chicken kabobs, I stuck the cast iron skillet on the grill, lowered the lid, and waited for it to heat. The dough balls were rolled out into flat "circles" and stacked with parchment paper. By then the pan was hot. After a minute plus on each side, I had soft chewy flat bread.
1 hour ago