Originally Posted by YOhio (Post 236045)

I love Sundays. It's the only day in the week where I get hours to prep a great meal. This week, it's a Meditteranean/Middle Eastern BBQ with everything made from scratch. The menu is:

Grilled flatbread
Baba Ganouj
Hummus
Tabouli
Couscous with Sundried Tomato and Kalamata Olives
Lamb kabob with Tzatziki
Lemon chicken kabob
Grilled squash, artichoke, carrots and asparagus

The guests are bringing desert. I'm expecting brownies from a box.

The best part about this is the leftovers. I can use the grilled flatbread to make pizza, topped with fresh basil and mozzarella. I can use the couscous for stuffed chicken. The hummus and baba ganouj make a pretty healthy snack.

Originally Posted by Brian (Post 241774)

What time next week? I'll bring some oreos and milk.

Originally Posted by TripletDaddy (Post 241782)

You don't really care about his cooking.

You just want to use your "future poo" line.

Originally Posted by YOhio (Post 236045)

I love Sundays. It's the only day in the week where I get hours to prep a great meal. This week, it's a Meditteranean/Middle Eastern BBQ with everything made from scratch. The menu is:

Grilled flatbread
Baba Ganouj
Hummus
Tabouli
Couscous with Sundried Tomato and Kalamata Olives
Lamb kabob with Tzatziki
Lemon chicken kabob
Grilled squash, artichoke, carrots and asparagus

The guests are bringing desert. I'm expecting brownies from a box.

The best part about this is the leftovers. I can use the grilled flatbread to make pizza, topped with fresh basil and mozzarella. I can use the couscous for stuffed chicken. The hummus and baba ganouj make a pretty healthy snack.

Originally Posted by YOhio (Post 241824)

I have used both of these recipes for Lamb kabobs.

http://www.foodnetwork.com/food/reci...html?rsrc=like


http://www.foodnetwork.com/food/reci..._31292,00.html

When using the first , I like to sprinkle on a little za'atar right after grilling.

I like to grill vegetables by cutting them lengthwise and marinating in olive oil and garlic salt for a few hours. Carrots are surprisingly awesome on the grill. After squash, it's my favorite grilling veggie.

Originally Posted by YOhio (Post 236158)

Grilled flatbread is simple, delicious and incredibly versatile. You can use it as Naan as well. I got this from Bobby Flays cookbook.

Grilled Flatbread
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl
Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.

Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour, and then roll out as desired. Spray or brush lightly with olive oil.

Place the dough on a preheated grill set to high heat oil side down. Spray the top side. As the dough bubbles, about two minutes, peek underneath to ensure that it doesn't burn. Flip the dough over and grill for another minute or two.