5. Turkey Kebab With Dip:
You Will Need:
For The Kebab:
2 tablespoons warm water
1 small pinch saffron
½ cup whole-wheat bread crumbs.
500 grams ground turkey breast.
¼ teaspoon ground cinnamon.
¼ teaspoon ground ginger
2 teaspoons lemon juice
2 teaspoons finely grated lemon zest.
¼ teaspoon chili flakes
1 pinch salt and pepper
24 wooden skewers
1 tablespoon of olive oil.
For The Dip:
½ cup no fat plain yogurt
8 mint leaves, finely sliced
Salt and pepper to taste
How To:
Preheat the barbecue.
To make the dip, combine yogurt with mint leaves and season with salt and pepper.
To make the kebabs, in a dish, mix saffron with warm water and leave it for a few minutes.
In a bowl, combine breadcrumbs, ground turkey, ginger, saffron, cinnamon, lemon zest and juice, salt, pepper and chili flakes.
Mix well and divide into small balls.
Apply some oil on the grill and grill the kebabs for 3 minutes on each side until they are well cooked.
Serve the kebabs with dip.
6. Tomato and Bread Salad with Chicken:
You Will Need:
3 cups of tomatoes, diced
¾ cup red onion, finely sliced
3 tablespoons of capers
3 handfuls fresh parsley, chopped.
A handful fresh basil, finely chopped.
3 tablespoons balsamic vinegar.
1/2 cup of extra-virgin olive oil
4 cups of Italian baguette, cubed.
4 cloves garlic, finely minced
¾ cup grated fresh Parmesan.
Salt and pepper
2 teaspoons of lemon juice.
2 boneless and skinless chicken breasts.
1 sprig fresh rosemary, finely chopped.
How To:
Preheat the oven to 350 degrees Fahrenheit.
In a salad bowl, add red onions, capers, tomatoes, basil, balsamic vinegar, parsley, olive oil and 2 cloves of minced garlic. Stir well.
Now add Parmesan and bread to the tomato mixture. Season with salt and pepper.
In a small bowl, mix rosemary, remaining cloves of garlic and lemon juice.
Rub the mixture on the chicken the season to taste.
Roast or grill for 30 minutes or until cooked through.
When cooled, cut the chicken pieces and add to the salad.
