Yummy chicken kebabs are perfect for a sunny day. Today is the hottest day of the year so far and we have decided that these are for tea! I love making the marinade the night before and leaving the chicken in it overnight so that the next day the flavoursome chicken is ready to simply skewer and grill or barbecue. Yummy served with pita bread and salad.
4 chicken breasts (diced)
4 tbsp olive oil
1 tsp dried mint
2 tsp dried oregano
1 tsp ground cumin
1 tsp coriander
1 tsp paprika
½ tsp ground cinnamon
juice of 1 lemon
4 garlic cloves, crushed
Salt and pepper
Put all of the marinade ingredients into a large bowl and stir well.
Add the diced chicken breast and stir to ensure all of the meat is coated in the marinade.
Cover the bowl and chill for a few hours or overnight.
Place the chicken pieces onto skewers and put into a roasting tray lined with foil.
Put the chicken under a hot grill and cook for 15-20 mins, brush with oil and any juices from the bottom of the tin regularly, and turn halfway through cooking.
Once cooked, remove from the oven and rest for 5 mins.
We find that dairy alternatives can be VERY hit and miss. We decided to give this a go to see what it was like and it didn’t disappoint. Poured over hot chocolate pudding it was lovely and tasted very similar to “normal” pouring cream.
We also tried whipping it up for a trifle. It whipped well although took a little longer than “normal” cream to thicken. It made a lovely trifle!
All in all a very good dairy free alternative which we will be buying again!
Super quick and easy to make and easily adapted for all tastes and eating needs/preferences. I make this without the meat for me but with feta cheese. My daughters have it with the meat and feta. Hubby has it without the feta for his dairy free option.
1 mug rice
2 rashers streaky bacon
1 chicken breast
80g diced chorizo
Half a red onion
Half a cucumber
diced feta (optional)
20g pine nuts
1 tbsp vegetable oil
Put the mug of rice and quinoa into a saucepan with two mugs of water. Cover and bring to the boil. Once boiling reduce the heat to simmer.
Chop the chicken breast into bite sized pieces and fry in a little oil, stirring until cooked on all sides.
Chop the streaky bacon into bite sized strips and add to the chicken. Continue to fry until the bacon begins to brown.
Add the diced chorizo to the pan and continue to fry until all ingredients are cooked through.
Finely chop the onion, tomato, cucumber and feta.
Toast the pine nuts in a hot saucepan for a couple of minutes.
Once all of the water has been absorbed by the rice and quinoa remove from the heat.
Stir in the meat mixture and chopped onion, tomato and cucumber.
I remember the first time I made Scouse for my hubby. I was so nervous that I could never do the “National dish of Liverpool” justice and would never live up to his Mum’s standard! I’m happy to report that my Scouse is a roaring success in our house and is regularly requested by all of the family! Really easy to make and a great slow cooker recipe for working days. It also freezes and reheats well.
400g Diced beef
2 beef stock cubes (I use knorr)
half a Swede
1 kg Potatoes
Salt and pepper
Fry the beef in a little oil to brown before putting in the slow cooker.
Finely chop the onion, peel and cut the potatoes into large chunks, dice the carrots and Swede.
Add all of the vegetables to the slow cooker and sprinkle with the stock cubes.
Season with salt and pepper.
Add enough water to the slow cooker to just cover the mixture.