Have you ever found yourself a little transfixed by that late day/early evening glowing skyline as it stretches across the horizon and envelopes everything below it, and to the sides of it, in a soft splash of gold?
I certainly have, quite frequently; and it’s probably one of my favorite things in the world.
It can be spectacular!
And it can whisk me away into moody daydreams of moving pictures in my mind, punctuated by a new favorite song that plays on continuous loop as a soundtrack, adding to the sweet melancholia that swells my heart until it feels like it might just burst, but in a good way.
Those mesmerizing early evening skies that we have here in Los Angeles are entities themselves—beings—like brooding characters out of a Hollywood film.
They’re a touch smoky-purple and blue from that famous smog of ours (crazy enough, it makes for a spectacularly colored sunset), and they never hang around for anything more than about “15 minutes” or so, until they slink away.
And so I try to grab a hold of them when I can, these evening skies that I call “mine”, these muses that sparkle and shimmer.
Sometimes I imagine the golden-hued twilight sky having a flavor to it, a touch of spice, that permeates just a little into everything that its yellow light falls upon.
I imagine that it has a succulence, a juiciness, and a vibrance—a brightness—that is accented by tiny bursts of coolness.
And it is delectable for the soul, and a feast for the eyes; and I have the feeling it would taste wonderful on the tongue.
There’s something about it that feeds and satiates, yet at the same time, leaves me longing for more.
And so I wait for it to come again, tomorrow.
The golden-hued evening sky that envelopes is like a warm wrap that holds me and everything else below it tightly together, all rolled up nice and snuggly, and keeps all that is good and true gently protected.
It is a gift to the soul that yearns for things that are better and more divinely delicious, holding those very things suspended and in wait, until those who can resist no longer come and take a bite of it.
Taste what’s good and pass it on.
Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce
by Ingrid Beer
Yield: 4 wraps
• 1 pound skinless, boneless chicken breasts (about 2 large breasts), cubed into bite-size pieces
• Olive oil
• 2 cloves garlic, pressed through garlic press
• Zest of 1 lemon (about 1 tablespoon)
• 1 tablespoon lemon juice
• 1 teaspoon salt
• Pinch or two black pepper
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon coriander
• ¼ teaspoon paprika
• 4 middle eastern-style flatbreads (you can use pita bread, as well)
• Arugula greens
• Sliced tomatoes
• Spicy Garlic Sauce (recipe below)
-Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.
-Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.
-When ready to grill, place a grill pan over medium-high heat (you can certainly use your outdoor grill, as well), and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.
-To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap” (you can even use some parchment paper or foil to hold it all together, if you’d like).
Spicy Garlic Sauce Ingredients:
• ½ cup mayonnaise
• ½ cup sour cream or full-fat, plain Greek yogurt
• 3 cloves garlic, pressed through garlic press
• 1 tablespoon tahini
• 2-3 teaspoons sriracha (I used a lot more since I like mine spicy, so use your own judgement!)
• 1 teaspoon salt
• Pinch black pepper
• Pinch cayenne pepper (again, you can use more, if you like it spicier)
• ½ teaspoon lemon juice
-Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use immediately, or keep in the fridge, covered. (I like to put mine in a plastic squeeze bottle, and keep any leftovers in the fridge to use for other sandwiches, or as a tasty condiment.)