Taste USA: Barbecue

Thursday, June 30, 2016

veg kebabs with dipping sauce

How to make veg kebabs with dipping sauce recipe - Calories per serving 192

Serves 4

Preparation time 20 minutes, Cooking time 12–15 minutes

Ingredients:
3 red onions, cut into wedges
2 courgettes, thickly sliced
2 red peppers, cored, deseeded and chopped
1 yellow pepper, cored, deseeded and chopped
3½ tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh herbs
salt and pepper

Method:
Thread the vegetables alternately on to 8 bamboo skewers that have been presoaked in water for 10 minutes to prevent burning. Brush the vegetables with ½ tablespoon of the oil and season well with salt and pepper.

Cook the kebabs under a preheated hot grill or on a barbecue for 12–15 minutes, turning frequently, until tender.

Meanwhile, make the dipping sauce. Mix together the remaining oil, vinegar and herbs in a small bowl.

Serve the vegetable kebabs with the dipping sauce.

For quick vegetable & herb soup, heat 1 tablespoon olive oil in a saucepan over a medium heat, add 1 large chopped onion, 2 sliced garlic cloves, 3 sliced celery sticks and 300 g (10 oz) finely diced butternut squash and cook for 2–3 minutes.

Pour in a 400 g (13 oz) can chopped tomatoes and 600 ml (1 pint) hot gluten-free vegetable stock and bring to the boil. Simmer for 7–8 minutes, then stir in 2 tablespoons chopped parsley. Season to taste, ladle into 4 bowls and serve. Calories per serving 120

veg kebabs with dipping sauce

Wednesday, June 8, 2016

Monkfish and Parma Ham Brochettes

How to Make Monkfish and Parma Ham Brochettes Recipe - preparation 10 minutes cooking time 10–12 minutes calories 270 kcals

Serves 2

Ingredients:
250g/9oz monkfish (anglerfish) fillet, skinned and boned
6 wafer-thin slices Parma ham, all visible fat removed
4 cherry tomatoes
1 small red onion, cut into wedges
50g/2oz tagliatelle
75g/3oz/⅓ cup virtually fat-free fromage frais
1 tsp reduced-fat mayonnaise
1 tsp green pesto sauce
salt and ground black pepper

Method:
1 Cut the monkfish into six large chunks and wrap a slice of Parma ham around each one. Thread on to two skewers, alternating the fish with the cherry tomatoes and onion wedges. Sprinkle with black pepper.

2 Cook the pasta in a pan of lightly salted boiling water according to the instructions on the pack. Drain well.

3 Meanwhile, preheat the grill (broiler). Cook the brochettes under the hot grill for 10 minutes, turning occasionally, until the fish is cooked through.

4 Mix the fromage frais, mayonnaise and pesto in a small bowl and serve with the pasta and brochettes.

Monkfish and Parma Ham Brochettes

Saturday, June 4, 2016

Chilli Prawns

How to Make Chilli Prawns Recipe - preparation 30 minutes plus soaking cooking time 50 minutes

Serves 6

Ingredients:
6 tbsp groundnut (peanut) oil
6 tbsp coconut cream
1 tsp curry paste
3 garlic cloves, finely chopped
30 large peeled raw prawns (jumbo shrimp), with tail left on
salt and ground black pepper
For the chilli sauce
1 tbsp olive oil
2 garlic cloves, crushed
1 tbsp tomato paste
450g/1lb tomatoes, chopped
3 red chillies, seeded and diced
125g/4oz/½ cup molasses (dark brown) sugar
2 tbsp Thai fish sauce

Method:
1 In a large bowl, mix together the groundnut oil, coconut cream, curry paste, garlic and some salt and pepper. Add the prawns, turning to coat evenly. Cover and marinate in the refrigerator for at least 2 hours.

2 Meanwhile, make the chilli sauce. Heat the olive oil in a pan over a medium heat. Add the garlic and tomato paste and cook for 30 seconds. Stir in the tomatoes, chillies, sugar and fish sauce and bring to the boil. Reduce the heat and let it bubble away for 30 minutes or until reduced and pulpy.

3 Preheat the barbecue or grill (broiler). Soak six wooden skewers in water for 20 minutes. Thread five prawns on to each skewer and barbecue or grill (broil) for 3–4 minutes on each side, basting with the marinade.

4 Serve with rice and the chilli sauce for dipping.

Chilli Prawns

Lemon Tuna Kebabs

How to Make Lemon Tuna Kebabs Recipe - preparation 15–20 minutes plus marinating cooking time 4–6 minutes

Serves 8

Ingredients:
900g/2lb fresh tuna, cut into thick strips
1 lemon, cut into 8 wedges
3 tbsp chopped fresh parsley
ground black pepper
boiled rice or couscous to serve
For the lemon marinade
zest and juice of 2 lemons
2 garlic cloves, crushed
8 tbsp olive oil
salt and ground black pepper

Method:
1 Mix together the lemon marinade ingredients in a bowl.

2 Place the tuna in a shallow dish and pour the lemon marinade over them. Turn the tuna in the mixture to coat. Cover and chill in the refrigerator for at least 30 minutes.

3 Preheat the barbecue or grill (broiler) until hot. Soak eight bamboo skewers in water for 20 minutes.

4 Thread the tuna on to the skewers with the lemon wedges. Sprinkle over any remaining marinade and the parsley. Grind plenty of black pepepr over the top.

5 Cook the tuna kebabs on the barbecue or in a foil-lined grill (broiler) pan under the grill for 2–3 minutes on each side. Serve immediately with rice or couscous and salad.

Parmesan Potato and Sausage Kebabs

How to Make Parmesan Potato and Sausage Kebabs Recipe - preparation 15 minutes cooking time 30 minutes

Serves 6

Ingredients:
36 new potatoes
6 tbsp olive oil, plus extra to brush
12 pork and leek sausages
50g/2oz/⅓ cup freshly grated Parmesan
salt and ground black pepper
salad or roasted vegetablesto serve

Method:
1 Preheat the barbecue or grill (broiler). Soak twelve wooden skewers in water for 20 minutes.

2 Boil the potatoes in a pan of salted water for 10 minutes or until almost tender. Drain well and toss with the oil. Season with salt and pepper.

3 Cut each sausage into three pieces and thread on to the skewers alternately with the potatoes. Brush with oil and barbecue or grill (broil) for 8–10 minutes, turning occasionally, until the sausages are cooked through and the potatoes start to char on the edges.

4 Put the skewers on serving plates and sprinkle with the Parmesan. Serve with salad or roasted vegetables

Spiced Chicken Kebabs

How to Make Spiced Chicken Kebabs Recipe - preparation 10 minutes plus marinating cooking time 10–12 minutes

Serves 4

Ingredients:
2 tbsp olive oil
5 tbsp chopped fresh parsley
1 garlic clove
a good pinch of paprika
1 tsp ground cumin
grated zest and juice of 1 lemon
4 boneless, skinless chicken breasts, cut into chunks
rice or couscous to serve

Method:
1 Put the oil, parsley, garlic, paprika, cumin, lemon zest and juice in a blender and blitz to a paste.

2 Put the chicken in a shallow dish and add the spice paste. Rub in well and marinate in a cool place for 20 minutes.

3 Preheat the barbecue or grill (broiler). Soak four wooden skewers in water for 20 minutes.

4 Thread the chicken on to the skewers and cook for 10–12 minutes, turning occasionally, until cooked through.

5 Serve with rice or couscous.

Chicken Brochettes

How to Make Chicken Brochettes Recipe - preparation 35 minutes plus marinating cooking time 10–12 minutes plus soaking

Serves 4

Ingredients:
2 tbsp balsamic vinegar
2 tbsp olive oil
grated zest and juice of 1 lemon
4 boneless, skinless chicken breasts, cut into chunks
lime wedges to serve
For the tabbouleh
75g/3oz/½ cup bulgur wheat
½ cucumber, diced
4 plum tomatoes, diced
1 small red onion, finely chopped
small bunch each chopped fresh mint and parsley
4 tbsp olive oil
juice of 1 lemon
salt and ground black pepper

Method:
1 In a large bowl, whisk together the balsamic vinegar, oil and lemon zest and juice. Stir in the chicken, then cover and chill in the refrigerator for at least 2 hours.

2 To make the tabbouleh, put the bulgur wheat in a bowl and pour double its volume of boiling water over. Set aside to soak for 15 minutes. Drain the bulgur wheat, squeeze out any excess liquid and return to the bowl.

3 Stir in the cucumber, tomatoes, red onion and herbs. Season with salt and pepper. Mix together the oil and lemon juice in a small bowl and stir gently into the bulgur wheat. Cover the bowl and chill in the refrigerator.

4 Meanwhile, preheat the barbecue, grill (broiler) or griddle. Soak eight wooden skewers in water for 20 minutes.

5 Remove the chicken from the marinade and thread on to the skewers. Cook for 10–12 minutes, turning occasionally, until cooked through and browned all over.

6 Serve the brochettes with the tabbouleh and lime wedges.

Spicy Lime Prawns

Wednesday, June 1, 2016

Chicken Satay Bites

How to Make Chicken Satay Bites Recipe - preparation 30 minutes plus chilling and soaking cooking time 8–10 minutes

Makes 24

Ingredients:
1 tsp ground turmeric
3 garlic cloves, roughly chopped
grated zest and juice of 1 lime
1 hot chilli
1 tbsp vegetable oil
4 boneless, skinless chicken breasts, cut into long strips
cucumber strips to serve
For the satay sauce
200g/7oz/1⅓ cups salted peanuts
2 tbsp peanut butter
2 tbsp dark soy sauce
juice of 1 lime
1 x 200ml/7floz can coconut cream

Method:
1 Put the turmeric, garlic, lime zest and juice, chilli and oil in a blender or food processor. Blitz to a paste.

2 Transfer to a shallow dish and stir in the chicken strips to coat them. Cover and chill in the refrigerator for at least 30 minutes.

3 To make the satay sauce, put all the ingredients in a food processor and blitz until thick. Put in a serving dish, cover and chill until required.

4 Preheat the grill (broiler) until hot. Soak 24 bamboo skewers in some water for 20 minutes. Thread the marinated chicken strips on to the skewers.

5 Cook the chicken under the hot grill for 4–5 minutes on each side until it is cooked through and golden brown.

6 Serve with the satay sauce and some cucumber strips.

Chicken Satay Bites

Wednesday, May 25, 2016

Koftas with Raita

How to Make Koftas with Raita Recipe - preparation 15 minutes cooking time 8 minutes Serves 4

Ingredients:
500g/1lb 2oz minced (ground) lean steak
1 small onion, finely chopped
1 garlic clove, crushed
1 tbsp chopped fresh coriander (cilantro)
½ tsp ground cumin
a pinch of chilli powder
salt and ground black pepper
sunflower oil to brush
For the raita
½ cucumber
2 tsp chopped fresh mint
250g/9oz/1 cup natural yogurt

Method:
1 To make the raita, peel the cucumber, then cut in half lengthways and scoop out the seeds. Cut into small dice and place in a bowl. Add the mint, yogurt and some salt and pepper. Stir well and transfer to a serving bowl. Cover and chill in the refrigerator until required.

2 Put the minced steak, onion, garlic, coriander, cumin, chilli powder, salt and pepper in a bowl and mix thoroughly.

3 Divide the mixture into 8 portions and roll into sausage shapes. Press onto 8 skewers and brush lightly with oil.

4 Cook under a hot grill (broiler), turning occasionally, for 8 minutes, until browned and cooked through. Serve with the raita.

Thursday, February 11, 2016

Yummy Honey Chicken Kabobs

How to make Yummy Honey Chicken Kabobs Recipe - Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used.

Serve: 12

Ingredients:
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

Method:
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Yummy Honey Chicken Kabobs

Friday, February 5, 2016

Rosemary Ranch Chicken Kabobs

How to make Rosemary Ranch Chicken Kabobs Recipe - This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece.

Serve: 6

Ingredients:
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Method:
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar.

Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Rosemary Ranch Chicken Kabobs

Monday, January 11, 2016

turkey tikka skewers

How to make turkey tikka skewers recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
3 tablespoons tikka masala curry paste
2 tablespoons natural yogurt
500 g (1 lb) cubed turkey breast
1 large onion, cut into bite-sized pieces
1 large green pepper, cored, deseeded and cut into bite-sized pieces
To serve (optional)
basmati or long-grain rice
mango chutney

Method:
Mix the curry paste with the yogurt in a bowl, then add the cubed turkey. Mix well to coat, then thread onto 4–8 metal or pre-soaked wooden skewers with the chunks of onion and pepper. Arrange on the rack of a foil-lined grill tray.

Cook under a preheated medium grill for 12–15 minutes, turning occasionally, until thoroughly cooked and lightly charred.

Serve hot with basmati or long-grain rice and mango chutney, if liked.

For turkey tikka masala, heat 2 tablespoons vegetable oil in a large saucepan and cook 1 large roughly chopped onion and 1 cored, deseeded and diced green or red pepper for 7–8 minutes until softened.

Stir 4 tablespoons tikka masala curry paste into the pan followed by 400 g (13 oz) cubed turkey breast. Stir to combine and seal the turkey, then add a 400 g (13 oz) can chopped tomatoes and 300 ml (½ pint) water.

Bring to the boil, then reduce the heat and simmer gently, uncovered, for 12–15 minutes until the turkey is thoroughly cooked and the sauce has thickened.

Stir 125 g (4 oz) full-fat natural yogurt into the curry before serving with basmati or long-grain rice. Total cooking time 30 minutes.

turkey tikka skewers

Sunday, November 29, 2015

lamb skewers with turkish salad

How to make lamb skewers with turkish salad recipe

Serves 4

Preparation time 20 minutes, Cooking time 5–10 minutes

Ingredients:
750 g (1½ lb) lamb fillet, trimmed and cubed
1 teaspoon olive oil
1 teaspoon dried oregano
finely grated rind of 1 lemon
½ teaspoon ground paprika
4 wholemeal pitta breads
salt and pepper
lemon wedges, to serve (optional)
Turkish salad
1 small cucumber, deseeded and chopped
4 firm, ripe tomatoes, deseeded and chopped
1 green pepper, cored, deseeded and chopped
1 small red onion, chopped
1 small bunch of mint, finely chopped
1 tablespoon extra virgin rapeseed or olive oil
100 g (3½ oz) reduced-fat feta cheese, diced
2 tablespoons chopped parsley
juice of 1 lemon

Method:
Rub the lamb with the olive oil, dried oregano, lemon rind, paprika and salt and pepper. Thread on to 4 long or 8 short metal skewers and leave to marinate for at least 10 minutes.

Make the salad. Mix together the cucumber, tomatoes, green pepper, onion, mint and rapeseed or olive oil in a large serving bowl and sprinkle over the feta and parsley. Stir in the lemon juice and season well with salt and pepper. Set aside.

Cook the lamb skewers under a preheated hot grill or on the barbecue for 5–10 minutes, or until cooked to the pinkness desired, turning occasionally. Remove from the grill and leave to rest for 2–3 minutes.

Meanwhile, wrap the pitta breads in foil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 5–8 minutes or until warm. Arrange the lamb skewers on the pitta breads with the Turkish salad. Serve with lemon wedges and griddled aubergines, if liked (see below).

For griddled aubergines, to serve as an accompaniment, cut 2 medium aubergines into 5 mm (¼ inch) slices.

Preheat a ridged griddle pan over a medium-high heat, add the aubergine slices in batches and cook for 4–5 minutes, turning once, until charred and tender. Place in a serving dish, season with a little salt and pepper and drizzle with extra virgin rapeseed oil.

lamb skewers with turkish salad

Friday, November 27, 2015

Chicken tikka sticks and fennel raita

How to make Chicken tikka sticks and fennel raita recipe

Serves 6

Preparation time 20 minutes, plus marinating and chilling, Cooking time 8–10 minutes

Ingredients:
1 onion, finely chopped
½ –1 large red or green chilli, deseeded and finely chopped (to taste)
1. 5 cm (¾ inch) piece of fresh root ginger, finely chopped
2 garlic cloves, finely chopped
150 g (5 oz) fat-free natural yogurt
3 teaspoons mild curry paste
4 tablespoons chopped coriander
4 chicken breasts, about
150 g (5 oz) each, cubed
Fennel raita
1 small fennel bulb, about 200 g (7 oz)
200 g (7 oz) fat-free natural yogurt
3 tablespoons chopped coriander
salt and pepper

Method:
Mix the onion, chilli, ginger and garlic together in a shallow china or glass dish. Add the yogurt, curry paste and coriander and mix together.

Add the cubed chicken to the yogurt mixture, mix to coat, cover with clingfilm and chill for at least 2 hours.

Make the raita. Cut the core away from the fennel and finely chop the remainder, including any green tops. Mix the fennel with the yogurt and coriander and season with salt and pepper. Spoon the raita into a serving dish, cover with clingfilm and chill until needed.

Thread the chicken on to 12 skewers and place them on a foil-lined grill rack. Cook under a preheated grill for 8–10 minutes, turning once, or until browned and the chicken is cooked through. Transfer to serving plates and serve with the raita on the side.

For a red pepper & almond chutney, to serve with the skewers instead of the raita, blend 75 g (3 oz) shop-bought roasted peppers in a blender or food processor, with a handful of mint leaves, 1 chopped garlic clove and ½ teaspoon chilli powder.

Blend until smooth, then add salt to taste and 1½ tablespoons toasted flaked almonds. Pulse a couple of times to roughly crush the almonds and stir in 1 tablespoon chopped coriander.

Chicken tikka sticks and fennel raita

Tuesday, November 24, 2015

Scallops with citrus dressing

How to make Scallops with citrus dressing recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
16 large raw prawns
24 fresh scallops, roe removed
1 large, ripe but firm mango, peeled, stoned and cut into chunks
2 tablespoons oil, for frying
125 g (4 oz) mixed salad leaves
Citrus dressing
juice of ½ pink grapefruit
finely grated rind and juice of 1 lime
1 teaspoon clear honey
1 tablespoon raspberry vinegar
75 ml (3 fl oz) lemon oil

Method:
Make the citrus dressing by mixing together all the ingredients in a small bowl.

Poach the prawns in a saucepan of simmering water for 2 minutes or until they turn pink. Drain well.

Put the scallops, mango and prawns in a bowl and pour over 3 tablespoons of the dressing. Mix well to coat, then thread them alternately on to 8 skewers.

Heat the oil in a large frying pan over a medium heat, add the skewers and fry, turning and basting occasionally, for about 5–7 minutes or until golden brown and cooked through.

Arrange the skewers on plates with the salad leaves and serve with the remaining dressing.

For haloumi & mango kebabs with citrus dressing, replace the scallops and prawns with 450–500 g (14½ oz–1 lb) haloumi cheese, cut into cubes.

Coat with the dressing, thread on to skewers with the mango and fry as above. Alternatively, cook over a barbecue for about 5–7 minutes or until slightly charred.

Scallops with citrus dressing

Taverna style grilled lamb with feta

How to make Taverna style grilled lamb with feta recipe

Serves 4

Preparation time 8 minutes, Cooking time 6–8 minutes

500 g (1 lb) leg or shoulder of lamb, diced

Marinade:
2 tablespoons chopped oregano
1 tablespoon chopped rosemary
grated rind of 1 lemon
2 tablespoons olive oil
salt and pepper

Feta salad:
200 g (7 oz) feta cheese, sliced
1 tablespoon chopped oregano
2 tablespoons chopped parsley
grated rind and juice of 1 lemon
½ small red onion, finely sliced
3 tablespoons olive oil

Method:
Mix together the marinade ingredients in a non-metallic bowl, then add the lamb and mix to coat thoroughly. Thread the meat on to 4 skewers.

Arrange the sliced feta on a large serving dish and sprinkle over the herbs, lemon rind and sliced onion. Drizzle over the lemon juice and oil and season with salt and pepper.

Cook the lamb skewers under a preheated hot grill or in a griddle pan, turning frequently, for 6–8 minutes or until browned and almost cooked through. Remove from the grill or pan and leave to rest for 1–2 minutes.

Serve the lamb, with any pan juices poured over, with the salad and accompanied with plenty of crusty bread, if liked.

For pork with red cabbage, replace the lamb with 500 g (1 lb) lean, boneless pork, diced. Marinate and cook the pork as above.

Replace the feta with 250 g (8 oz) finely chopped red cabbage. Omit the oregano and replace the lemon with an orange. Mix the salad ingredients together and leave to marinate for 5 minutes before serving.

Taverna style grilled lamb with feta

Monday, November 23, 2015

Peppered chicken skewers

How to make Peppered chicken skewers recipe

Serves 4, Preparation time 10 minutes, plus marinating, Cooking time 10 minutes

Ingredients:
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
2 tablespoons finely chopped rosemary, plus extra to garnish
2 garlic cloves, finely chopped
3 tablespoons lemon juice
2 teaspoons mustard
1 tablespoon clear honey
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
pinch of salt
To serve
lemon wedges

Method:
Lay a chicken breast between 2 sheets of clingfilm and flatten slightly with a rolling pin or meat mallet. Repeat with the remaining chicken breasts, then cut the chicken into thick strips.

Put the chicken strips in a non-metallic bowl and add the remaining ingredients. Mix well, then cover and leave to marinate in the refrigerator for 5–10 minutes.

Thread the chicken strips on to 8 skewers and cook under a preheated medium-hot grill for 4–5 minutes on each side or until the chicken is cooked through. Garnish with rosemary, and serve immediately with lemon wedges.

For beef & sweet chilli sesame skewers, slice 750 g (1½ lb) trimmed rump or topside steak into long, thick strips, put in a small bowl and drizzle with olive oil and season with salt and pepper. Thread on to skewers and cook under a preheated hot grill for 1 minute on each side.

Remove from the heat and coat the skewers with 2 tablespoons sweet chilli sauce and sprinkle with sesame seeds. Cook under the grill for a further minute on each side or until glazed and cooked through. Serve with a green salad.

Peppered chicken skewers

Saturday, October 3, 2015

Skewer Duo

How to make Skewer Duo Recipe

CHICKEN & CHORIZO SKEWERS

MAKES 8 SKEWERS
1 skinless, boneless chicken breast, cut into 24 (1-inch) cubes
1 link fully cooked chorizo sausage, cut into 24 thin slices
Olive oil spray
1/2 cup salsa

Method:
If using bamboo skewers, soak for at least 30 minutes. Heat a grill, grill pan, or cast-iron skillet to medium. Onto each skewer, thread a piece of chicken and a slice of chorizo; repeat twice per skewer. Spray lightly with oil, then grill for 4 minutes on each side, or until cooked through, flipping a couple of times to evenly cook. Serve warm with salsa as a dipping sauce.

HEAVENLYHALLOUMI SKEWERS

MAKES 8 SKEWERS

Ingredients:
24 large basil leaves
6 ounces halloumi cheese, cut into 24 cubes
8 oil-packed sun-dried tomatoes, drained and cut in thirds
3 tablespoons balsamic glaze

Method:
If using bamboo skewers, soak for at least 30 minutes. Heat a grill, grill pan, or cast-iron skillet to medium. Onto each skewer, thread a basil leaf, a cube of halloumi, and a piece of tomato; repeat twice. Grill the skewers for 2 minutes on each side, or until golden,flipping once. Season with salt and pepper and drizzle with balsamic glaze. Serve warm.

Skewer Duo

chicken and courgette kebabs

How to make chicken and courgette kebabs recipe - i will dedicated this recipe for missionarian Hiedi Kay Galyean from urdaneta pangasinan philippines. from inspiration jboy

Serves 4, Total cooking time 20 minutes

Ingredients:
16 unsmoked streaky bacon rashers
2 courgettes, each cut into 16 pieces
3 skinless chicken breast fillets, each cut into 8 pieces
1 tablespoon sunflower oil
2 tablespoons clear honey
1 tablespoon wholegrain mustard
To serve
sweetcorn
peas

Method:
Soak 8 small wooden skewers in water. Stretch each bacon rasher with the back of a knife. Cut each rasher in half and wrap around a piece of courgette. Thread on to 8 skewers, alternating the courgettes with pieces of chicken.

Place the kebabs on a foil-lined grill pan. Warm the oil, honey and mustard together in a small pan, brush over the kebabs and cook under a preheated medium grill for 10 minutes, turning occasionally and brushing with any remaining honey mixture, until the bacon is crisp and the chicken is cooked through.

Serve with sweetcorn and peas.

For chicken, bacon & courgette baguettes:
Cut 2 courgettes into slices lengthways and place on a foil-lined grill pan. Brush the courgettes with a little oil, honey and mustard and grill together with 4 bacon rashers for about 5 minutes until the courgettes are tender and the bacon is crisp. Cut a baguette into 4 pieces and cut in half lengthways. Butter and fill with 250 g (8 oz) sliced readycooked chicken and the courgettes and bacon. Total cooking time 10 minutes.

chicken and courgette kebabs

lemon, mint and chicken skewers

How to make lemon, mint and chicken skewers recipe

Serves 4, Total cooking time 20 minutes

Ingredients:
150 g (5 oz) Greek yogurt
finely grated rind and juice of 1 lemon
2 tablespoons chopped mint
2 tablespoons olive oil
4 skinless chicken breast fillets, each cut into 8 pieces
salt and pepper
To serve
warmed pitta breads,
sliced cucumber
sliced radish

Method:
Soak 8 small wooden skewers in water. Mix together the yogurt, lemon rind and juice, mint and olive oil. Add the chicken pieces and stir well to coat.

Thread the chicken on to the skewers and place on a foil-lined grill pan.

Cook under a preheated hot grill for about 10 minutes, turning occasionally, or until the chicken is cooked and slightly charred at the edges. Slide the chicken off the skewers and serve in warm pitta breads with slices of cucumber and radish.

For lemon chicken pittas:
Make a lemon mint dressing by mixing together 2 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon finely grated lemon rind and 1 tablespoon chopped mint.

Warm 4 pitta breads and fill with sliced ready-cooked chicken, sliced cucumber and sliced radish. Top with the lemon mint dressing. Total cooking time 10 minutes.

lemon, mint and chicken skewers