Chicken kebabs with harissa marinade

Another recipe that I've long searched for and recently found is the marinade I had in an Algerian restaurant in Cambridge, MA. The ingredient that I was missing all these years turned out to be harissa--a north African chili paste. Here is a much altered recipe I found on the internet:

• 2 chicken breasts, cut into bite-sized (~1") cubes
• 1 clove garlic
• juice from 1/2 a lemon
• 3 Tblsp. harissa
• 1-2 tsps. olive oil
  
• cumin (about 1 tsp or to taste)
• dried or fresh mint (about 1tsp. or to taste)
  

Mix chicken, garlic, and lemon juice. Marinade 30 minutes in fridge. Mix in harissa, olive oil, cumin, and mint, and marinade a further 30 minutes in fridge. Assemble onto kebabs and grill.

Cucumber & Yogurt Salad

Makes: 4 servings

Cost per serving (Heidelberg): ~€0,48

Calories per serving: ~88 using low-fat yogurt

Ingredients:

• 1 large cucumber, peeled and sliced
• 2 cups plain yogurt
• 2 cloves garlic, minced
• 1 teaspoon dried mint
• 2 tablespoons water
• 1 teaspoon salt

Add garlic, salt, and water to yogurt and mix well.  Add mint and cucumber and mix.  Serve cold.

This is great with mujadarrah.

Mujadarrah

I found this recipe online one day while searching for something I could make with things I already had on hand.  It's become a huge favorite.  It normally calls for green lentils, but I use brown or red if that's what I have around.

Makes: 4 servings

Cost per serving: ~€0,35 excluding yogurt, ~€0,50 including yogurt

Calories per serving:  ~480 excluding yogurt

Ingredients:

• 6 tablespoons olive oil
• 1 large onion sliced into thin rings
• 1⅓ cup uncooked lentils
• ¾ cup uncooked rice
• salt
• pepper
• cumin
• yogurt 

Put lentils in a large pot with enough lightly salted water to cover them.  Bring to a boil, then reduce heat and simmer 15 minutes.

Meanwhile, heat the oil.  Since this recipe uses a large amount of oil, you may feel tempted to skimp on it, but I highly recommend using the full amount.  When the oil is hot, add the onions and fry until browned - about 10 minutes.  Remove from heat and set aside.

After the lentils have simmered 15 minutes, add rice and enough water to cover well.  Add salt, pepper, and cumin to taste.  I recommend tons of pepper.  Cover and simmer 15-20 minutes or until rice and lentils are tender.

Mix half the onions into the lentils.  Use the rest of the onions as garnish.  Top with plain yogurt, or serve cucumber salad alongside it.