Chicken Kabob

 

Ingredients

8 (6-inch) bamboo skewers

1/4 cup finely chopped onion

2 cloves garlic, finely chopped (1 teaspoon)

1 tablespoon chopped fresh parsley

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 cup olive oil

2 tablespoons lemon juice

1 package (1 lb) boneless skinless chicken breasts, cut in 32 (1-inch) pieces

1 red or yellow bell pepper, cut into 24 (1-inch) pieces 

 

Directions

1 Soak the skewers in water for 30 minutes. In shallow glass or plastic dish or resealable food-storage plastic bag, mix onion, garlic, parsley, paprika, pepper flakes, cumin, salt, 2 tablespoons of the olive oil and lemon juice. Add chicken; turning to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 1 hour to marinate.
2 Heat gas or charcoal grill. Thread chicken and bell pepper pieces on skewers.
3 Place kabobs on grill over medium heat. Cook 9 to 11 minutes, turning occasionally; brushing with remaining 2 tablespoons oil, until chicken is no longer pink in center.

 

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Grilled Chicken Satay with Cucumber Salad

Ingredients

Chicken Satay

1/2 cup Asian peanut sauce

4 boneless skinless chicken breasts

1/4 teaspoon salt

Cucumber Salad

3 cups thinly sliced peeled seedless cucumbers

1/3 cup halved thinly sliced red onion

2 tablespoons white vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

Toppings

2 tablespoons coarsely chopped cocktail peanuts

2 tablespoons thinly sliced green onions (2 medium)

3/4 cup Asian peanut sauce 

 

Directions

1 Soak 8 (10-inch) wooden skewers in water 30 minutes. Heat gas or charcoal grill. Place 1/2 cup peanut sauce in medium bowl; set aside. Cut chicken crosswise into 1/2-inch thick slices. Thoroughly coat chicken slices with sauce in bowl; sprinkle with 1/4 teaspoon salt. Cover and refrigerate 30 minutes.
2 In another medium bowl, stir together cucumber salad ingredients; set aside.
3 Remove chicken from bowl; discard peanut sauce. On each skewer, thread 4 to 5 chicken slices. Place skewers on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center.
4 To serve, divide cucumber salad among 4 serving plates. Top with chicken skewers and toppings.

 

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Grilled Chicken Skewers with Peanut Sauce

Ingredients

Chicken

8 bamboo skewers (8 inches long)

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1/4 cup teriyaki marinade and sauce (from 15-oz bottle)

Rice

1 cup uncooked instant brown rice

1 1/4 cups water

Sauce

1/4 cup creamy peanut butter

1 tablespoon chopped fresh cilantro

3 tablespoons teriyaki marinade and sauce (from 15-oz bottle)

1 tablespoon lime juice

1/4 teaspoon red pepper sauce

4 medium green onions, chopped (1/4 cup)

2 cloves garlic, finely chopped 

 

 

Directions

1 Soak bamboo skewers in water at least 30 minutes before using to prevent burning. In medium bowl, mix chicken and 1/4 cup teriyaki marinade. Cover; refrigerate 30 to 60 minutes to marinate.
2 Meanwhile, heat coals or gas grill for direct heat. In small bowl, stir all sauce ingredients until blended; set aside.
3 Remove chicken from marinade; discard marinade. Thread chicken on skewers. Place skewers on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until chicken is no longer pink in center.
4 Meanwhile, cook rice in water as directed on package, omitting butter and salt. Sprinkle chicken with additional chopped fresh cilantro if desired. Serve with sauce and rice.

 

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Grilled Barbecued Bacon-Chicken Skewers

 

Ingredients

15 bamboo skewers (6 inch)

3 large boneless skinless chicken breasts (about 1 lb)

4 large green onions

1 package (2.1 oz) refrigerated fully cooked bacon (15 pieces)

1/2 cup barbecue sauce 

 

Directions

1 Soak skewers in water at least 30 minutes to prevent burning. Meanwhile, cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 2-inch pieces (30 pieces total). Cut bacon slices in half crosswise.

2 Heat gas or charcoal grill. Push 1 skewer through end of 1 bacon piece, then through middle of 1 chicken piece and back through other end of bacon piece; add 2 onion pieces, then repeat with another bacon piece and chicken piece. Place on large plate or tray. Repeat to make remaining kabobs.

3 Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs; brush with half of the barbecue sauce. Cover; cook 5 minutes. Turn kabobs; brush with remaining sauce. Cover; cook about 1 minute longer or until chicken is no longer pink in center. If desired, serve with additional barbecue sauce for dipping.

 

 

 

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Summer vegetable curry

ingredients

1-2 tbsp red Thai curry paste (depending on taste)

500ml low-sodium vegetable stock
2 onions, chopped
1 aubergine, diced
75g red lentils
200ml can reduced-fat coconut milk
2 red or yellow peppers, deseeded and cut into wedges
140g frozen peas
100g bag baby spinach, roughly chopped
brown basmati rice and mango chutney, to serve

Method

1) Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and cook for a further 5 mins – add a little more stock if starting to stick.
2) Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or until the lentils are tender. Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney.

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Vegetable & bean chilli

ingredients

1 tbsp olive oil

1 clove garlic, finely chopped
thumb-sized piece ginger, finely chopped
1 large onion, chopped
2 courgettes, diced
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 tbsp chilli powder
100g red lentils, washed and drained
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
195g can sweetcorn, drained
420g can butter beans, drained
400g can kidney beans in water, drained

Method

1) Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
2) Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
3) Add the sweetcorn and beans, and cook for a further 10 mins.

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Spiced quinoa with almonds & feta

 

ingredients

 

1 tbsp olive oil
1 tsp ground coriander
½ tsp turmeric
300g quinoa, rinsed
50g toasted flaked almonds
100g feta cheese, crumbled
handful parsley, roughly chopped
juice ½ lemon

Method

 

Heat the oil in a large pan. Add the spices, then fry for a min or so until fragrant. Add the quinoa, then fry for a further min until you can hear gentle popping sounds. Stir in 600ml boiling water, then gently simmer for 10-15 mins until the water has evaporated and the quinoa grains have a white ‘halo’ around them. Allow to cool slightly, then stir through the other ingredients. Serve warm or cold.

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