Last night was the cardamom-spiced chicken kebabs from our current COTM. They were supposed to be served with the green zhug from the book, and even though I had the zhug prepped and ready to go, I forgot to serve it. If you make these, don’t do that. The zhug would have really upped the flavor and been the perfect complement. Leftover pilaf (with dill and preserved lemon) on the side. And a salad, which was arugula, basil, mint, sungold tomatoes, grape tomatoes, and chickpeas roasted with harissa spice mix. The salad was dressed in just olive oil and the harissa spice mix (from Mourad). The spice mix has citric acid in it which was enough to make the salad tart without adding lemon or vinegar. This was a particularly delicious salad and kinda stole the show from the kebabs.
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