So tasty, so tender, grilled chicken kebabs by Chef M
recipe adapted from here Ingredients 1lbboneless skinless chicken thigh, cut into bite sized pieces 4 tbsp tomato paste 1/3tspsalt 1/3 tsp pepper 1 tsp smoked paprika 1/2 tsp cumin powder 1tspgarlicminced 1/4 tspcinammon 1 tbspolive oil 1/2 large yellow onion- cut into chunks
For the mint yogurt dip: 1/2cupnon fat plain greek yogurt 1/4cupCucumber,grated 1/4tspSalt 1 tbsp lemon juice Pinch of pepper 3 tbspfresh mint,roughly chopped, plus additional mint for garnish (optional)
Combine the tomato paste, salt, pepper, smoked paprika, cumin powder, garlic, cinnamon and olive oil. Mix well.
Add in the cut up chicken and coat with the marinade till evenly mixed.
Cover and refrigerate for at least 4
hours or overnight.
Preheat grill to medium heat and lightly spray with cooking spray.
Using wooden skewers,
alternate between pieces of chicken and onion, piercing each piece and
sliding it to the end, building a stack of skewered ingredients as you
Place the skewers on the grill and cook until no longer pink inside,
about 12 minutes, turning every 3 minutes so you cook the chicken on
While the chicken cooks, place the grated cucumber into a kitchen towel and ring out the excess water.
Add the cucumber and all the other sauce ingredients into a food processor and blend until smooth, well mixed, and the mint gets broken down.
Garnish the skewers and rice with fresh mint and serve with yogurt mint sauce.
Ingredients 2 slices of wild rock fish salt and pepper to taste
Basil Mint Sauce 1 1/2 cup basil leaves 1/4 cup mint leaves 1 jalapeno - remove seeds and cut into small pieces 1 tbsp lemon juice 1/3 cup olive oil 3 garlic cloves salt and pepper to taste Method Marinate fish with salt and pepper for 15 minutes. Place the garlic in a food processor and chop. Add the basil, mint, jalapeno and lemon juice and pulse until combined. Slowly drizzle in the 1/3
cup of olive oil until desired consistency is reached. Season with salt
and pepper. Set aside the sauce. Heat up grill on high. Grill fish on each side for 2 1/2 minutes. Transfer grill fish to a serving plate and top with the basil mint sauce.
Ingredients 1 piece 1/2 inch boneless pork chop handful of dried assorted mushroom pieces - soaked and drained, reserved soaked water 1 cup spaghetti tomato sauce 1 tbsp chopped garlic 1 small onion -diced 2 tbsp red wine salt and pepper to taste olive oil