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7
HERBED CHICKEN AND MUSHROOM KEBABS serves 4
• 2 boneless, skinless chicken breasts
• 500g fresh whole mushrooms
• 1 tsp dried rosemary
• 1 tbsp dried parsley
• ½ tsp dried thyme
• ¼ cup lemon juice
• 2 tbsp white vinegar
• ½ cup nonfat chicken broth
• 1 tsp black pepper
• 8 wooden skewers, soak in water, pat dry
Use a lidded casserole dish big enough to hold the chicken, mushrooms and marinade. Mix
the rosemary, parsley, thyme, juice, vinegar, broth, salt and pepper in the dish. Cut the chicken
into 25mm/1” cubes, add to the dish, and turn till they’re well coated. Add the mushrooms,
and turn gently. Cover and refrigerate for 4-12 hours, turning occasionally. Thread the chicken
and mushrooms on the skewers, and grill till cooked through (5-7 minutes). Discard the
marinade.
QUICK AND EASY GRILLED BANANAS serves 2
• 2 bananas, peeled
• 2 tbsp walnuts, finely chopped
• 2 tbsp sugar
• ½ tsp cinnamon
Mix the walnuts, sugar and cinnamon in a bowl. Split the bananas lengthwise, then across
their width. Lay the bananas on the grill, flat sides uppermost, and spoon the mixture on top
of them. Grill till the bananas are warm and the cinnamon and walnuts are slightly glazed (3-4
minutes).
MEDITERRANEAN BEEF AND VEGETABLE GRILL serves 4
• 500g hindquarter flank steak
• 1 small courgette, cut into 8 pieces
• 1 small tomato, cut into 8 pieces
• 1 small onion, cut into 8 pieces
• 1 green pepper, cut into 8 pieces
• 1 tbsp balsamic vinegar
• 1 tsp fresh ground black pepper
• 1 tsp garlic granules
• 8 wooden skewers, soak in water, pat dry
Mix the vinegar, pepper and garlic granules in a bowl. Freeze the steak for 30 minutes, then
cut it into thin strips, across the grain. Discard any fat. Thread the steak on 4 skewers, and the
tomato and vegetables on the other 4. Grill the steak skewers for 4 minutes, then add the
vegetable skewers to the grill. Sprinkle the skewers with the vinegar, pepper and garlic
mixture, and grill for 3-4 minutes more.
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