Grilled Mediterranean Chicken Wings

Method

1. 1

   In a small bowl combine the extra virgin olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, cayenne pepper, salt and pepper and whisk until combined.

2. 2

   In a large bowl or a ziplock add the wings and pour the marinade. Using tongs or your hands work the marinade into the wings. Refrigerate for at least a 1/2 hour or up to 2 hours.

3. 3

   Preheat a gas grill to medium heat (about 350 degrees F). Brush the grill with olive oil to prevent the wings from sticking. Put the wings on the grill {you actually want the wings to be crowded together on the grill to help them stay moist while cooking}. Cook the wings for about 20 minutes, flipping them every 5 minutes or until the internal temperature reaches 165 degrees F.

4. 4

   Combine the yogurt, tahini sauce, lemon juice, salt and pepper and whisk until it is mixed well. In a large bowl mix the tomatoes, bell pepper, cucumber, green onions, parsley and onion.

5. 5

   In a mason jar combine the olive oil, lemon juice, garlic cloves, mint, salt and pepper. Seal the mason jar and shake the dressing until combined {or use a small bowl and whisk the dressing}.

6. 6

   Pour the dressing over the salad and toss to combine. Taste and adjust mint, salt and pepper. In the bowl with the salad add the romaine lettuce {optional} and toss to combine. Alternatively you can lay a bed of romaine in a bowl and add the Lebanese Salad on top.