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Prairie Flavors


Chicken Shawarma


Slow Cooker Hummus


May is a great month to fi re up the grill again. But instead of the usual


MediterraneanFlair By Laura Araujo


burgers, dogs and steaks, why not introduce some Mediterranean fl avors into your repertoire? Chances are you have most of the seasonings avail- able in your spice cupboard already. Cinnamon, allspice, paprika, cumin


Chicken Shawarma Serves 3 to 4


✓ 1 pound boneless, skinless chicken thighs ✓ 2 tablespoons lemon juice ✓ 4 tablespoons olive oil ✓ 2 cloves garlic, minced ✓ 1 teaspoon ground cumin ✓ 1 teaspoon paprika ✓ ½ teaspoon turmeric ✓ ¼ teaspoon ground allspice ✓ 1/8 teaspoon ground cinnamon ✓ 1 teaspoon kosher salt ✓ ¼ teaspoon black pepper


Trim excess fat from the chicken and cut it into 1½-inch chunks. Place the chicken in a zip-top bag. Whisk together the remaining ingredients in a small bowl. Pour the marinade into the bag, seal the bag and shake to coat the chicken. Marinate in the refrigerator for at least 1 hour. Preheat the grill to medium. Place the chicken pieces on skewers, touching one another, and grill for 5 to 6 minutes per side or until cooked through.


Slow Cooker Hummus Yields 2 cups


✓ 2/3 cup dry chickpeas* ✓ 3 cups water ✓ 1/3 cup tahini (sesame seed paste) ✓ 1½ teaspoons kosher salt ✓ 2 cloves garlic, peeled and halved ✓ 1 lemon, juiced ✓ 2 tablespoons water


Rinse the chickpeas and place them into a slow cooker. Add the water and cook on high for 4 hours or 7 to 8 hours on low. Drain the cooked chickpeas and place them into a food processor. Add the remaining ingredients and process until smooth. Add additional water if needed. Garnish with olive oil, paprika and fresh, chopped parsley. *Note: A 15-ounce can drained chickpeas can be substituted for the dry, cooked chickpeas.


If viewing our digital edition, click here to view delicious recipes for pita bread and tzatziki sauce. Access our digital edition at www.ok-living.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


and coriander give a little Middle Eastern fl are to grilled chicken and beef. Serve with slow cooker hummus, whole wheat pita bread and minted yo- gurt sauce on the side. Check out Oklahoma Living’s digital edition at www. ok-living.coop for the pita bread and yogurt sauce recipes.


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