I’ve mentioned before that we have a great little Mediterranean joint “south of the river” called the Mediterranean Cruise Cafe. {I have yet to write an Impression!} Mediterranean food is one of my favorites. However, it has taken a while for me to get Rob on the bandwagon. In addition, their extensive menu provides many items that can make for an expensive night out. A couple of delicious apps and $20+ entrees may leave you satisfied in terms of flavor, but not with your wallet, if done on a regular basis.

But I have a secret.

You can dine at the Med Cruise Cafe without needing a special occasion to justify the expense! Under the Combo Platters section of the menu, there is a list of a few apps.

See the one called Kabob Munchies? For only $11 that app makes a great healthy meal for anyone!

KABOB MUNCHIES – Chicken or shrimp seasoned with spices and mixed with vegetables and olive oil. Served with garlic dip and a scoop of hummus. Chicken-$11, Shrimp-$13

 

What’s even better is that during their {very limited!} Happy Hour, the Kabob Munchies are half off! It really is steal. I’ve ordered the chicken kabob munchies countless times. But on the last few visits, I thought to myself, “You know, this looks so simple. Why have I never tried to recreate this at home?!”

I didn’t have the opportunity to attempt it until Rob when away on a boys’ golf getaway. {You know, that fins and feathers thing.} I nailed it on the first try! The only think I didn’t like was the way the onions came out stringy. I vowed to cut them like I did the bell pepper next time.

I am guessing that this dish is called “kabob munchies” because the meat and vegetables are originally from a kabob, and, perhaps sauteed together in a pan with olive oil and some seasonings. I didn’t go to the trouble of making kabobs first. I just cubed some chicken breasts and cut up some veggies for sauteing.

I was stuck on what and how much seasoning to use. I finally settled on this Tuscan Seasoning that was in my pantry. But I’m sure you could use any Italian or Mediterranean seasoning. To get an idea, the ingredients in this seasoning are listed below.

I used 2 whole tablespoons of this seasoning in this dish. However, I am embarrassed to say that this seasoning has been in my pantry for a quite awhile!

*Tip: A while back a friend shared with me that if a seasoning hasn’t gone bad, but may have lost some flavor, you can just double the amount in any recipe!

Therefore, you may want to start with 1 Tbsp of your seasoning and add to taste. Another reason to start with less is that your seasoning may have a different amount of salt compared to mine. You don’t want your dish to be too salty! You can always add more seasoning and salt, but you can’t take it back!

I also added a bit of this seasoning, just for fun:

Of course, this is optional. Truly, you can use whatever seasoning you prefer!

I also recalled that sometimes, though not all of the time, the folks at Med Cruise Cafe have asked me if I want my Kabob Munchies spicy. It really is such a flavorful and satisfying dish that it doesn’t need the spice. But to change it up, I always say, “Yes!” when it is offered. Sometimes my dish comes out with jalapeños in it and other times with red pepper flakes. I like it both ways!

I added red pepper flakes in my version for a kick. Though, the teaspoon I add, is a true kick of spice! If you think you may want to add red pepper flakes, start with a very small amount. You can always add more.

And of course, I served mine with a side of hummus {Sabra Roasted Red Pepper Hummus here}. Again, the Chicken Kabob Munchies are flavorful by themselves; but the hummus is a very nice touch for dipping. {You can also add garlic dip!}

When Rob came back into town, I was so excited to tell him about my success. So much that, I intended to try my next batch with pork. He’s never been able to try the Kabob Munchies at Med Cruise Cafe due to his stupid allergies.

~

Copycat Mediterranean Cruise Cafe Chicken Kabob Munchies

(Serves 4 to 6)

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 heaping tsp crushed garlic {I used Trader Joe’s} or 2-4 cloves of minced garlic
• 16 – 20 oz chicken breasts, cut into 1″ cubes
• 1-2 Tbsp Tuscan Seasoning {or other Italian or Mediterranean seasoning of choice}
• 1 onion, chopped
• 1 bell pepper {any, but red and orange are recommended for more color variety!}, cut into 1/2″ pieces
• 1 small zucchini, cubed
• 1 small yellow squash, cubed
• 1 tsp red pepper flakes, optional {makes it spicy!}
• 1/2 tsp Cavendars Greek Seasoning, optional
• 1-8 oz package mushrooms, sliced
• salt & pepper

Method:

• Heat oil over medium heat in a large skillet.
• Stir garlic into oil quickly, making sure it doesn’t burn.
• Add chicken and saute, stirring frequently.
• Add 1/2 of the Tuscan Seasoning (1/2 to 1 Tbsp), Start with less the first time and add to taste* See tip above!
• Season with a little salt and pepper.
• When chicken is about half-way cooked through, add chopped onion, bell pepper, zucchini and yellow squash.
• Add the rest of the Tuscan Seasoning (1/2 to 1 Tbsp) and more salt and pepper, if needed.
• Add 1/2 tsp of Greek Seasoning (optional)
• Add 1 tsp red pepper flakes (optional, to taste – 1 tsp is spicy!)
• When the chicken and vegetables are nearly cooked through, add the mushrooms. You want the mushrooms to be cooked through, but you don’t want the other vegetables to be mushy.
• Taste and adjust seasonings to your liking.
• Serve immediately with hummus and/or garlic dip (both optional!)

Here is my end result when I made it with pork chops instead of chicken breast. The onions worked much more nicely cut in the similar size and shape as the bell pepper. And by this point, I had learned how to make that garlic dip!

Though still very flavorful, I prefer the chicken version over the pork one. I asked Rob’s opinion. He said it was good, but that he did not need to eat it again. I tried to find out why, so I could give you, my readers, some suggestions. Was the pork too dry? {I thought it was. The chicken was juicier.} Was it too spicy? Was it over-seasoned? Was there a vegetable in there that you didn’t like? Was there a vegetable over- or under-cooked? He wouldn’t say. He was probably annoyed with all the questions!

He just said, “Really. It is good!”

“But you don’t want to eat it again?”

“No, thank you.”

For the record, he did eat his entire plateful. 🙂 Still, I guess I will save this recipe when I cam make it with chicken or shrimp. It’s such a great healthy way to get protein and a ton of veg.

And what an idea to repurpose any leftover kabobs you may have this summer. Just heat them up in a little olive oil and seasonings and there you are.

~

Have you tried to recreate any of your favorite dishes from a restaurant?

What were the results?

Cheers!
Carrie