Preparation + cooking time: 35 minutes + 1 hour
marinating
Chicken kebabs
with smoky paprika aioli
Ingredients:
·
1kg chicken breast fillets, cut into 2cm cubes
·
⅓ cup olive oil
·
2 teaspoons dried thyme
·
1½ tablespoons wholegrain mustard salt and cracked black pepper
·
1 teaspoon smoky paprika
·
½ cup whole egg mayonnaise
·
1 teaspoon lemon juice
·
1 large red capsicum, seeded and cut into 2cm squares
How to make
1.
Combine the chicken with the oil, thyme, mustard, salt and cracked black
pepper, tossing to fully coat. Cover and refrigerate for 1 hour.
2.
Meanwhile, soak 16 bamboo skewers in water for an hour.
3.
Combine the paprika, mayonnaise and lemon juice together and set aside.
4.
Heat a barbecue grill plate on medium-high heat. Thread the chicken onto
the skewers, along with pieces of red capsicum. Place on the barbecue and cook
for 8-10 minutes, turning occasionally until chicken is cooked through. Serve
immediately with paprika aioli and lime wedges.
Nutritional count per serve: energy 1,145kJ, total
fat 16g (sat fat 3g), carbohydrate 4g, protein 28g, fiber <1g
Calamari with lemon-fennel salt
Preparation + cooking time: 22 minutes
Calamari with
lemon-fennel salt
Ingredients:
·
1kg squid hoods, cleaned, halved lengthways
·
1 tablespoon sea salt flakes
·
1 tablespoon finely grated lemon rind
·
1 teaspoon fennel seeds chopped flat leaf parsley, to serve lemon
wedges, to serve
How to make
1.
Heat a barbecue flat plate on high heat and brush with oil.
2.
Open out the squid hoods and pat dry well with paper towel. Lay on a
chopping board with the inside facing up. Use a knife to score in a fine
criss-cross pattern, being careful not to cut all the way through. Cut into
pieces approximately 5cm x 6cm and lay out in a single layer.
3.
Combine the salt, lemon rind and fennel seeds. Sprinkle over the
calamari.
4.
Place the calamari on the oiled flat plate and cook for 2 minutes or
until curled and just cooked through.
5.
Sprinkle with parsley and serve with lemon wedges.
Tip: It is very easy to overcook calamari and make it
tough. Cook it on the barbecue until it is just opaque.
Nutritional count per serve: energy 430kJ, total fat
2g (sat fat <1g), carbohydrate <1g, protein 21g, fiber <1g.
Spicy cajun-crusted lamb cutlets with coriander yoghurt
Preparation + cooking time: 21 minutes + 45 minutes
marinating
Spicy
cajun-crusted lamb cutlets with coriander yoghurt
Ingredients:
·
¼ cup olive oil
·
1 tablespoon ground cumin
·
3 teaspoons sweet paprika
·
2 teaspoons garlic powder
·
½ teaspoon chili powder
·
1 tablespoon dried oregano salt and cracked black pepper
·
16 lamb cutlets, frenched
·
⅓ cup chopped coriander
·
¾ cup Greek yoghurt
How to make
·
Combine the oil, spices, salt and pepper in a large bowl. Add the
cutlets and coat well, cover and refrigerate for 45 minutes.
·
Meanwhile, combine the coriander and yoghurt. Cover and
refrigerate until needed.
·
Heat a barbecue grill plate to high. Place the cutlets on the
grill and cook for 2-3 minutes each side, or until cooked to your liking.
Remove and rest for a minute before serving with the coriander yoghurt and
barbecued corn cobs if desired.
Tip: This handy Cajun spice mix can be prepared
(without the oil) ahead of time and stored for up to two months in an airtight
container.
Nutritional count per serve: energy 1,330kJ, total
fat 21g (sat fat 3g), carbohydrate 13g, protein 21g, fiber 5g.
