I used to think author and sports commentator Mitch Albom was a pretty smart guy. He always had well thought out takes on the ESPN show The Sports Reporters, and I enjoyed his book Tuesdays with Morrie along with some of his works of fiction.
Then I saw him speak at an event and that perception was destroyed. Not because of any opinions he offered or intellectual arguments. No, it was because he found himself living in the Greek Isles making a living playing Elvis covers on piano in a bar by night, with room and board and all the food he could eat as part of the deal.
Then, on his own volition, he left that paradise to go back to Detroit or Cincinnati or some other equally horrible gray and damp city for a reporter job. If you are not familiar with the Greek Isles, here are some views of Mykonos:
If I were fortunate enough to travel there, and someone even attempted to hand me a return ticket, I would punch them in the face…repeatedly. If I had a job playing cover tunes on the piano with all the free Greek cuisine I could eat, and I received a call saying my family was being held hostage and would be killed unless I returned, my response would be to tell them “You will be missed.” When the bar owner asked me who called, I would have said “Wrong number…who wants to hear Blue Suede Shoes?” So, as I think we can all agree here, Mitch is an idiot.
My stupid bank account won’t allow for a trip there currently, so cooking some greek inspired meals will have to do. I won’t attempt one of the fresh seafood dishes, as I believe that can only be experienced while basking in the warm sun and feeling the cool breeze off the Mediterranean Sea. I can use greek seasonings and some cooking techniques to somewhat replicate a fantasy world where I am there, even if the ingredients are neither exotic or technically a local feature.
I decided to make Mediterranean chicken kabobs, only without the kabobs themselves. I know, I know, that doesn’t make a lot of sense. In my defense, I was dealing with what I had on hand, and compared to Mitch’s decision to return to (checks notes) a cold, rainy, and polluted city whose name doesn’t really matter as they are all the same, my decision to make kabobless kabobs is a far better choice.
I made butternut squash Parmesan fries for the first time as a side for this meal, and they were delicious beyond expectation. Do yourself a favor and include them in your meal plans. You will not regret it.
Of course, there probably isn’t any decision in your life you would regret more than when Mitch left Greece, but that goes without saying. Make this, enjoy it, and if you ever find yourself in a piano bar located in paradise, just don’t bother answering the phone. Or even owning one, for that matter.
Greek chicken kabobs with cauliflower rice and butternut squash fries
Kabob Ingredients:
2 lbs ground chicken
1 tsp sea salt
1/2 tsp black pepper, turmeric, onion and garlic powder, marjoram, dried chives, cilantro, and cumin
2 tbsp grass fed plain greek yogurt
1 egg
2 tbsp tomato paste
Rice ingredients:
1 large package frozen cauliflower rice
2 tbsp avocado oil
Sea salt and pepper to taste
1 cup grass fed greek yogurt
1 yellow onion, chopped
1 package mushrooms, sliced
4 oz grass fed cream cheese
Butternut squash fries:
1 butternut squash, peeled and seeded, cut into fries
3 tbsp olive oil
1 tsp oregano, smoked paprika, onion powder
1/4 tsp chili flakes if you want some heat
1 to 2 cups shredded Parmesan cheese
Instructions:
For the kabobs, mix all the ingredients in a bowl, shape into oval flat shapes, and place on a baking sheet lined with parchment paper hit with a bit on non-stick spray:
Bake at 400 degrees for 12 minutes, flip and bake another 12 minutes. Once cool enough to handle, transfer to an air fryer basket. When the rice and fries are about ten minutes out, air fry the chicken kabobs to turn crispy brown and delicious:
To make the rice, heat the avocado oil and then add the frozen cauliflower and cook until all moisture is gone and the rice just starts to brown. While that is cooking, saute the onions and mushrooms in another skillet, then add the cream cheese and melt until smooth. Season both to taste. Remove the cauliflower rice from heat and stir in the greek yogurt:
To make the butternut squash fries, toss the cut squash in a bowl with the seasonings and oil. Place on a baking sheet and cover with half of the shredded parmesan cheese. Bake at 400 degrees for 20 minutes, flip and cover with the other half of cheese, then bake another 10 – 15 minutes:
Top the cauliflower rice with a serving of the cream cheese mushrooms and onions, then place some of the air fried kabobs on top. Serve the butternut squash on the side:
See the list of all Jason Murphy’s recipes at www.mysaline.com/jason-murphy.