Air Fryer and Oven cooking directions included.


1 pound lean ground beef, lamb, or turkey
¼ cup finely chopped onion
1/4 cup dry breadcrumbs
1 egg
2 tablespoons water
2 teaspoons minced garlic
½ teaspoon ground cumin
1 teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Slices of Red Onion and Summer squash
Lentil recipe below
If you use wooden skewers soak them in hot water for 30 minutes before using


Heat oven to 400°F.

Combine beef, onion, breadcrumbs, eggs, water, garlic, cumin, Greek seasoning, salt, and pepper in a large bowl, mixing lightly but thoroughly. Shape into 12, 2-inch meatballs.

Thread meatballs with alternating vegetables onto 4. 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven for 25-30 minutes.

Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

The recipe can be made in an 8-quart Air Fryer. Heat the Air Fryer to 350°F. Use skewers that fit your air-fryer. Place skewers in the Air Fryer basket sprayed with cooking spray. Bake at 350°F for 25 minutes or until an instant-read thermometer inserted into the center registers 160°F.

Creamy Lentils with Garlic, Parmesan, and Tomatoes


2 cups cherry tomatoes
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
Kosher salt
Ground black pepper
1 cup dried lentils
2 cups chicken broth
1/2 cup Greek yogurt
¼ cup grated parmesan cheese
¼ cup chopped fresh mint


In a medium saucepan, heat the olive oil over medium-high heat until shimmering. Add the tomatoes (whole) and garlic and season with a big pinch of kosher salt and black pepper. Stir to combine, then cover the pan until the tomatoes are softened, about 5 to 8 minutes.

Use a wooden spoon to mash the softened tomatoes. Let them cook, uncovered, until they have softened and let out a lot of juice, about 3 to 5 minutes.

Add the lentils and cover with water or broth by about 1 inch. Add a big pinch of salt and pepper and stir to combine. Let the lentils and tomatoes cook over medium heat (uncovered), stirring occasionally to prevent it from scorching at the bottom.
Before the orzo has absorbed the liquid, spoon some of the warm tomato-ey broth into a large measuring cup. Add the yogurt and whisk to combine, bringing the yogurt to room temperature.

When the lentils are tender and have absorbed most of the juice, about 10 minutes, turn the heat off. Add the warmed yogurt and stir to combine.

Stir in the cheese and fresh mint. Taste and adjust the seasoning to your liking and serve with the kabobs.