Tzaziki Chicken Kabobs

Serves 4

2 Tbsp VE Tzaziki Dip Mix
2 Tbsp VE Mediterranean Vinegar
3 Tbsp vegetable oil
4 - 6 wooden skewers, soaked in water
1 lb boneless skinless chicken breasts, cut into 1" cubes
1 red or green bell pepper, cut into 1" cubes
1 small zucchini, cut into 1" cubes

1. To make marinade, whisk together VE Tzaziki Dip Mix, VE Mediterranean Vinegar and vegetable oil. Set aside.
2. Thread chicken, bell pepper and zucchini pieces onto skewers. Brush with marinade and refrigerate for 15 minutes, or up to 2 hours.
3. Preheat grill or broiler to medium high and cook until chicken is no longer pink, about 10 minutes.

Tip - Try with any variety of vegetables and serve over steamed rice.

Falafel

1 1/2 c chick peas, soaked for 36 hours
3 garlic cloves
1 Tbsp parsley
1 large onion
3 tsp VE Hummus Seasoning
1/4 tsp cayenne (optional)
salt to taste
1/4 tsp VE Baking Powder
oil for deep-frying

1. Drain, rinse the chickpeas and purée in food processor.
2. Add onion, garlic and parsley, continue processing, scraping side of bowl as necessary.
3. Next blend in Hummus Seasoning, salt and baking powder. Set aside for 1 hour to allow the flavours to blend.
4. Make small balls out of the purée mixture then flatten balls slightly. Let rest again for 15 minutes.
5. Deep-fry the falafel for 3-4 minutes, turning once. Drain on a paper towel and serve them in pita pockets with diced tomatoes and prepared VE Tzatziiki Dip Mix.