TANDOORI PANEER SKEWERS WITH MANGO SALSA
This quick vegetarian main is perfect for weeknights - grill skewers of paneer cheese and veg, then serve with a fruity avocado salsa
Provided by Katy Gilhooly
Categories Dinner, Main course, Supper
Time 30m
Yield Serves 4 (makes 4 large or 8 small skewers
Number Of Ingredients 10
Steps:
- Heat grill to high. Mix the yogurt in a medium bowl with the tandoori paste, 1 tbsp lime juice and some seasoning. Add the paneer and gently stir in to coat. Thread the paneer onto metal skewers alternating with pepper and onion, then place on a baking tray lined with foil. Grill the skewers for 10 mins, turning halfway through, until the paneer is hot and the veg is softened and slightly charred.
- Meanwhile, make the salsa by mixing the mango, avocado, mint and remaining lime juice. Heat the rice following pack instructions, if using, and serve with the skewers, salsa and lime wedges.
Nutrition Facts : Calories 393 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 30 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
GRILLED HALLOUMI KEBABS
Think Caprese but warm and with a grillable cheese like halloumi instead of mozzarella.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Combine oil and basil leaves in a food processor; pulse to combine. Place halloumi cheese in a flat bowl. Pour basil-infused oil over the cheese. Toss to coat and let marinate 1 hour.
- Heat vinegar and honey in a small saucepan over medium heat. Simmer until sauce begins to thicken, about 7 minutes. Turn heat off and set aside.
- Preheat an outdoor grill to medium-high heat.
- Add cherry tomatoes to the cheese and toss until coated. Thread cheese and tomatoes on skewers.
- Place on the preheated grill. Grill for 3 minutes, flip and grill for 3 more minutes.
- Transfer skewers to a serving platter. Drizzle with vinegar reduction and serve immediately. Garnish with additional basil if desired.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 12.4 g, Cholesterol 28.4 mg, Fat 27.7 g, Fiber 0.6 g, Protein 8.6 g, SaturatedFat 8.2 g, Sodium 426.7 mg, Sugar 8.7 g
JERK CHICKEN KEBABS WITH MANGO SALSA
A simple colourful way with chicken that is packed with goodness
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Mix together the jerk seasoning, olive oil and lime juice. Toss the chicken in it and leave to marinate in the fridge for at least 20 mins, or up to 24 hours.
- Make the salsa by mixing all the ingredients together with some seasoning - add a chopped red chilli if you like extra heat.
- Heat the grill or barbecue to Medium. Thread the chicken onto 8 metal skewers divided by the yellow peppers - aim for 3 of each per skewer. Cook for 8 mins each side until cooked through and lightly charred. Serve with the salsa and rocket leaves.
Nutrition Facts : Calories 263 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.3 milligram of sodium
CHICKEN TIKKA KEBABS WITH INDIAN SALAD
Low-fat version of the classic dish
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Mix the yogurt with the curry paste in a large bowl. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight).
- Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you're ready to serve with the meal.
- Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.
Nutrition Facts : Calories 559 calories, Fat 5.3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 3.9 grams fiber, Protein 54 grams protein, Sodium 1.53 milligram of sodium
HALLOUMI KEBABS WITH THYME & LEMON BASTE
A veggie treat for your barbecue
Provided by Ainsley Harriott
Categories Main course
Time 25m
Number Of Ingredients 9
Steps:
- Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
- To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
- Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.
Nutrition Facts : Calories 194 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 2.4 milligram of sodium
GRILLED HALLOUMI WITH HERBED BERRY SALSA
Grilled halloumi is topped with a fresh-tasting salsa made from sweet blueberries, tart red currants, fresh herbs, and a spicy fresh pepper. Serve this as an appetizer or light lunch. It also makes a lovely sandwich.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Tapas
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Place blueberries and red currants into a mixing bowl. Add 2 tablespoons mint, 2 tablespoons cilantro, marjoram, habanero, olive oil, agave syrup, and juice of 1 lime. Mix and set aside.
- Heat a nonstick griddle over medium-high heat. Cook cashews until browned, stirring often to keep from burning, 8 to 10 minutes. Transfer cashews to a plate and set aside. Reduce heat to medium and brown halloumi cheese slices, 2 to 3 minutes per side.
- Place halloumi cheese onto a plate, top with berry salsa mixture and remaining 1 tablespoon mint and cilantro. Chop cashews and spread on top of halloumi. Garnish with lime wedges from remaining lime. Serve immediately.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 26 g, Cholesterol 42.5 mg, Fat 29.1 g, Fiber 3.6 g, Protein 15.5 g, SaturatedFat 11 g, Sodium 735.2 mg, Sugar 13.4 g
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