Grilled turkey skewers flavored with an Asian-inspired sauce of chile paste and honey, and topped with sesame seed and basil.
Tikka marinaded wings are glazed in a modified tamarind chutney and served with a mint and cucumber raita.
Lamb marinaded in a spicy yogurt sauce and grilled to a perfect medium rare.
Roasted chicken and cauliflower in a spicy tomato sauce rolled up in fresh paratha.
Homemade gyro meat is tossed with pasta in a sauce of yogurt and feta, and topped with a fresh cucumber salad.
Potstickers are filled with a potato, bacon, and ranch mixture featuring new Sabra Farmers Ranch Yogurt Dip
This is the best onion dip of all time. For real.
These chicken wings are inspired by the Persian chicken stew fesenjoon. It is flavored with pomegranate and walnut.
Rice and cilantro make these meatballs unique and the spicy Kashmiri sauce makes them delicious. A cooling yogurt raita completes this awesome sandwich.
A baked chicken dish that has some tikka flavors and a potato and cauliflower topping. It\’s not that pretty, but it is super delicious.
Ingredients1/2 Pound Ground Lamb1/2 Onion diced 2 Teaspoons Oregano1 Teaspoon Cumin1 Teaspoon Sumac1 Teaspoon Coriander1 Cup Diced Cucumbers1 Cup Diced Tomato1/4 Cup Minced Parsley1 Clove Garlic (grated or pressed) 1 Lemon (juice) 1 Cup Yogurt (give or take) For: 8 PeoplePreparation: 10 minCooking: 30 minReady in: 40 min InstructionsSaute the onion in some butter to…
When I was brainstorming ideas for what to cook with kombucha, I did a quick google search for recipes with champagne in them. To my palate, champagne, sour beers, and kombucha all have a similar thing going on and if one works in a recipe, the others should too. I saw a lot of champagne risottos which struck me as a little odd because with a small amount of champagne in a risotto you really aren’t going to taste it. Sounds like a waste of champagne! I decided to adapt the champagne risotto idea for kombucha, but use some ingredients that would enhance the tea flavor profile, and use a nice amount of it so that you could really taste it in the final dish.