Simple Truth-Emerge Chick'n kabobs

  • 2 Tbsp turmeric
  • 1Tbsp Cooking with Greens Pink Himalayan Sea salt
  • 1 Tbsp Cooking with Greens Go To blend
  • 1 tsp Cooking with Greens No salt Italian blend
  • 1/2 tsp saffron mixed in 2 Tbsp hot water
  • 6 small sweet peppers in a variety of colors
  • 3 cloves minced fresh garlic
  • 2 medium onions finely grated or food processed
  • 1 minced small jalapeno pepper de-seeded
  • 1 bunch fresh parsley finely chopped
  • 2 Tbsp finely chopped mint
  • Skewers (if bamboo, soak beforehand)

 Add chick'n, all spices saffron mixture, peppers, garlic, onions, jalapeno, parsley and mint to a mixing bowl and mix well by hand. Add to a food processor and blend until the mixture gains a paste-like consistency, about 2 minutes. Wet hands with water so chick'n mixture does not stick to your hands. Take a 5-ounce scoop of the chicken mixture and roll it into a cylindrical or oblong shape by pressing it together. Thread a skewer through the mixture. Repeat with the remaining mixture. Preheat grill. Grill kebabs for about 3 minutes on each side or broil for 4 minutes on each side. Feel free to section off portions of chick'n micture and add mushrooms, grape tomatoes, parboiled potatoes, onions or peppers on kabob.

Tzatziki Sauce

  • 2 cups vegan Greek yogurt
  • 1/2 cup shredded baby or persian cucumber
  • 1 large clove minced garlic
  • 1 tsp minced fresh dill (or use 2 tsp reserved dill pickle juice minus and omit the red wine vinegar)
  • 1 tsp red wine vinegar

dry cucumber in a paper towel and whisk with yogurt, 1 clove minced garlic, dill, red wine vinegar and set aside (chill)

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