Chicken kebabs

Best marinated overnight and served with rice and watermelon and feta salad! Broil or bbq for best results.



1 cup plain whole-milk yogurt (preferably thick Greek-style
1/2 cup fresh lemon juice
6 garlic cloves, crushed
1 teaspoon turmeric
2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
metal or wood skewers

1. Mix all of the ingredients, minus the chicken in a large bowl with a pinch of salt and pepper.
2. Add the chicken and cover with foil, refrigerate at least 8 hours or overnight.
3. Thread chicken pieces onto skewers. Grill or bbq for 4-6 mins.

Kale chips and Agave Lemonade

These two recipes came home from Sonny's wonderful cooking and gardening teacher Carmen at school, and they are such a big hit with all the family I have to share them.

Agave Lemonade

1 cup lemon juice
2/3 cup agave syrup (use less if you like as its v sweet)
6 cups water
ice
sliced lemons and mint for garnish

1. Combine the lemon juice, agave and water in a pitcher.
2. Stir to combine.
3.Pour over ice and serve.

Kale Chips
Kale is high in calcium and other minerals that your body needs. Dark green leafy vegetables are some of the healthiest foods you can eat.

De-stem stalks of curly or any kind of kale (here we buy the russian variety which is a bit purple as it is less bitter, but we have also use the traditional green and it is still great). Wash and spin or completely dry with towels. Massage olive oil into all pieces of kale only to lightly coat each piece. Toss in a little salt. Lay out one layer on a cookie sheet and bake until crispy at 350 (175) degrees.