Mediterranean food has got to be my favorite type of food to eat. That’s why I threw a “Mediterranean Madness” potluck for my birthday last weekend! I figured what better kind of food to eat on my b-day than my favorite? I ate so much hummus and tzatziki, I tried baba ganoush for the first time (SO good), and I ate tofu, steak, lamb and chicken kabobs ( This makes me sound like a pig… I had a little of each, okay)!
So my awesome friends came over to celebrate my big “26”: We grilled, we ate, we drank, we played kickball and then relaxed by the fire pit and ate s’mores. It was a lot of fun! (14 itchy mosquito bites later…. isn’t so fun, but that’s another story). It was a beautiful and sunny Saturday! And the next day it poured rain, I mean POURED like crazy! I am so thankful my party day was so nice.
I’ve only scratched the surface of cooking Mediterranean food. I love to eat it but I don’t know too much about cooking it. I’ve made a few curries (like my Slow-Cooked Chicken Curry– YUM) and a few soups here and there (Like my Thai Chicken Coconut soup). This weekend I used fresh lemongrass for the first time and made a really amazing marinade. Lemongrass is pretty neat- it looks like a giant piece of grass, it cuts like a green onion or a leek and it smells like sweet lemons! I kinda threw this marinade together and it turned out pretty darn good on the chicken and tofu kabobs. Check out the recipe:
Ginger Lemongrass Marinade
- 1 Stalk of lemongrass
- About a 1-inch piece fresh ginger
- 4 garlic cloves
- About 1/3 cup olive oil (maybe a little less)
- About 1/4 cup of low-sodium soy sauce
- About 1 tablespoon of dried or fresh thyme
- Fresh ground pepper
- Lime juice
- Remove the outer layer of the lemongrass and and discard it. Then chop the lemongrass into tiny pieces and toss it into a bowl.
- Mince the garlic, peel and mince the ginger and toss into the bowl as well.
- Add the olive oil, soy sauce (eyeball these ingredients depending on how much marinade you need) the fresh ground pepper and about a tablespoon or two of fresh or dried thyme.
- Mix up the marinade and pour it over your choice of protein (I marinated both chicken thighs and firm tofu for the kabobs- both were excellent).
- Marinate it for at least 3 hours or even overnight. I find that a glass bowl with a lid works best for marinating in the fridge.
- Use the fresh lime juice and squeeze it over your completed dish; makes for a nice finishing touch!
Yum, yum, yum. This is a recipe that I must make again soon.
Well here’s a picture of Matt and me on my birthday, right after we enjoyed the delicious marinated chicken