FOOD + ENTERTAINING
4 fresh naan
8 ounces hummus (homemade or
store-bought) SPICY TAHINI
1–2 heads romaine lettuce, chopped 2 tablespoons olive oil
1 cup cherry tomatoes, halved Juice of 1 lemon
2 Persian cucumbers, sliced 1 chipotle pepper in adobo sauce,
finely chopped
1 avocado, sliced
2 tablespoons tahini
Salt, to taste
8 ounces feta cheese, crumbled
Fresh micro greens, parsley, and mint,
for serving
Combine all the ingredients in a bowl
and whisk to combine. Add water to thin
if needed. Season with salt.
Spicy tahini (see box)
In a large gallon-sized zip-top bag,
combine the ingredients for the
chicken and toss to combine. Seal and
chill at least 1 hour, or up to 12 hours.
Preheat the oven to 425 degrees.
Place the sweet potatoes on a large bak-
ing sheet and drizzle with olive oil, salt,
and pepper. Gently toss with your hands
or two spatulas to evenly coat. Bake for
15 to 20 minutes, then flip and bake
for 15 to 20 minutes more. (You want the
sweet potatoes to be tender, but crisp.)
Set your grill, grill pan or skillet to
medium-high heat. Thread chicken
pieces on skewers. Discard marinade.
Grill chicken until lightly charred
and cooked through, turning skewers
occasionally throughout cooking,
about 10 to 12 minutes total. Transfer
skewers to plate.
To assemble:
Spread each piece of naan with hum-
mus. Top with lettuce, tomatoes, cucum-
bers, sliced avocado, feta cheese, and
chicken skewers. Garnish with parsley,
mint, and a drizzle of the spicy tahini.
Recipe from Half Baked Harvest
FALL 2019
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