Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce

Ingredients

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons ground ginger

2 tablespoons ground coriander

1 tablespoon ground cumin

1 tablespoon ground cayenne

1 tablespoon ground turmeric

1 tablespoon ground white pepper

1 tablespoon kosher salt

3 (8-ounce) boneless skinless chicken breasts

3 tablespoons vegetable oil

4 pita breads, warmed on the grill

Tomato Jam, recipe follows

Herbed Yogurt, recipe follows

Directions

Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.

Grilled Tomato Jam:

5 plum tomatoes

1 serrano chile

2 tablespoons vegetable oil, plus more for grilling

Salt and freshly ground pepper

1 small Spanish onion, chopped

3 tablespoons balsamic vinegar

Pinch saffron

Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.

Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.

Herbed Yogurt:

1 cup Greek yogurt

1/4 cup chopped fresh mint leaves

1/4 cup chopped fresh cilantro leaves

Salt and freshly ground pepper

Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

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Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw

Ingredients

Rotisserie Lamb with Pomegranate and Mint:

• One boneless half leg of lamb (about 4 pounds), butterflied
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, thinly sliced
• 1 cup pomegranate juice
• 1 cup red wine
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh rosemary1 Spanish onion, chopped
• 2 bay leaves
• Juice of 1 lemon
• 1 cup pomegranate molasses
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons Dijon mustard
• Juice of 2 lemons

Greek Slaw:

• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh dill, plus for garnish
• 1 teaspoon honey
• 2 cloves garlic, chopped to a paste
• Kosher salt and freshly ground black pepper
• 1 cup finely shredded red cabbage
• 1/2 head green cabbage, shredded
• 1 large carrot, grated
• 6 ounces crumbled Greek feta
• Cherry tomatoes, on soaked skewers, for serving
• Canola oil, for brushing
• 8 warmed pita breads, with or without pockets, for serving
• 2 lemons, for serving

Directions

For the rotisserie lamb with pomegranate and mint: Sprinkle both sides of the lamb with salt and pepper. Roll the lamb and tie with twine. Cut small slits over the entire lamb, using a paring knife. Fill each slit with a slice of the garlic. Put the lamb into a large plastic resealable bag.

Whisk the pomegranate juice, wine, olive oil, oregano, rosemary, onions, bay leaves and lemon juice in a bowl and sprinkle with salt and pepper. Pour the marinade over the lamb, in the bag. Press the air out of the bag and seal tightly. Place the bag into a large bowl. Refrigerate the lamb for at least 4 hours and up to 24 hours, turning the bag a few times during that time.

Remove the lamb from the refrigerator 30 minutes before cooking. Preheat the grill to medium-hot heat.

Whisk the pomegranate molasses, mint, mustard and lemon juice in a medium bowl and sprinkle with salt and pepper.

Skewer the lamb onto the rotisserie and grill until a meat thermometer registers 135 degrees F for medium doneness, 1 1/2 hours to 1 3/4 hours. Begin brushing the lamb with the pomegranate molasses mixture after about 45 minutes of grilling.

Meanwhile for the Greek slaw: Whisk together the lemon juice, olive oil, dill, honey and garlic in a large bowl. Sprinkle with salt and pepper. Add the red and green cabbage, carrot and feta. Toss to combine. Cover the slaw and refrigerate for at least 30 minutes before serving.

Transfer the lamb to a cutting board and loosely tent with foil. Wait 15 minutes before slicing.

While the lamb is resting, brush the tomatoes with canola oil and sprinkle with salt and pepper. Grill the tomatoes until they are charred on both sides and just soft, about 4 minutes.

Slice the lamb. Lay the warm pita breads on a large platter. Top with sliced lamb, grilled tomatoes and the Greek slaw. Squeeze the lemons over the top and serve.

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Grilled Sardines with Garlic Walnut Sauce

Ingredients

Grilled Sardines:

• 2 pounds sardines (about 15), heads removed and gutted
• 2 teaspoons kosher salt
• Juice of 1 lemon
• 1/4 cup canola oil
• Freshly ground black pepper

Garlic-Walnut Sauce:

• 1 cup whole walnuts
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh dill
• 4 cloves garlic, crushed
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh parsley leaves, for garnish
• Grated lemon zest, for garnish

Directions

For the grilled sardines: Add the sardines, salt and lemon juice in a bowl. Cover the bowl and refrigerate for 1 hour.

Meanwhile, for the garlic-walnut sauce: Add the walnuts, parsley, dill and garlic in a food processor. Sprinkle with salt and pepper. Blend until finely ground. With the food processor running, add the olive oil and blend until smooth. The mixture should resemble pesto.

Heat the grill (preferably charcoal) to high for direct grilling. Remove the sardines from the bowl and pat dry. Brush the sardines with canola oil and sprinkle with pepper. Grill the sardines until golden brown and slightly charred, about 3 minutes. Flip the sardines over and continue grilling for 1 minute. Transfer the sardines to a platter and drizzle with the garlic-walnut sauce and garnish with the parsley and lemon zest.

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