Steps

1. Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
2. Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
3. Preheat an outdoor grill for high heat and lightly oil the grate.
4. Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
5. Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
6. Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

Steps

Toss in some diced onions and sweet bell peppers into a pan with a little bit of olive oil and a generous pinch of salt and saute that on medium heat until the onions are basically translucent and that's gonna take just a couple of minutes. Cook for few minutes untile the vegies soften and then turn of the heat and let that cool down.

Remove the casing of 1 italian sausage, peel it off and break that up into a mixing bowl. Add in the onion pepper mixture, one egg, freshly chopped italian parsley, black pepper, a little pinch of smoked paprika, a little pinch of salt.

Take the tentacles of the calamari and chop until it's fairely finely minced and transfer that into the rest of the stuffing ingredients and mix it thoroughly.

Transfer the stuffing mixture into a ziplock bag, snip off the corner and pipe the stuffing into the calamari tubes. Fasten the openings of the tubes with toothpicks. When all the tubes are stuffed, cover them with a plastic wrap and put in the fridge for about an hour.

Before grilling, brush them with a little bit of olive oil and season with salt (on both sides) and place on the grill. Keep turning them, a couple of minutes on each side until they're done. You can check using a thermometer for an internal temperature of 155F or when the fat from the sausage starts bubbling out.

Steps

1. Combine grated onions with ground beef in a large bowl.
2. Add salt, black pepper powder, turmeric and ground sumac to the bowl (Knead the mixture thoroughly after adding each ingredient).
3. Add 2 to 3 tsp of the soaked saffron to the bowl.
4. Knead for 7 minutes.
5. Cover the bowl with a lid or plastic wrap.
6. Keep the beef mixture in refrigerator to marinate for 8 to 12 hours.
7. Place a fistful of beef mixture on a skewer and flatten as show in the video.
8. Grill the kabobs on the grill.
9. turn the kabobs often to avoid burning.
10. Grill few tomatoes and peppers to serve on the side.
11. Kabobs can be served with rice.

Steps

1. To a mortar and pestle add sliced garlic, chili paste, maple syrup, soy sauce, mayonnaise, and the rice vinegar. Pound (smash the garlic first) until mixed together well and set aside
2. Place the chicken thighs in a baking dish and pour in the marinade and give them a thorough mixing until the thighs are fully coated with the marinade. Wrap and refrigerate for a couple of hours
3. Prepare the grill, season the chicken thighs with salt and pepper and place on the grill (smooth side down) and turn every 3-5 min until fully cooked
4. Take the thighs off the grill and let them rest for 5 minutes

Steps

Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
Garnish with harissa sauce and a sprig of tarragon.