Home
Ingredient
Top 5 dishes made from long wooden kebab sticks
1 . Brochettes de Poulet
Brochettes de Poulet
Stay of the SOFA, sugar, oils, flour and alcohol! That's my diet rule and this delivers!
On its own this meal counts as an Pro2days recipe on the Pro52diet.
Ingredient
4 tablespoons
vegetable stock
2 tablespoons
lemon juice
1 tablespoon
aspartame
½ teaspoon
thyme
½ teaspoon
oregano ground
¼ teaspoon
paprika
½ teaspoon
black pepper freshly ground
½ teaspoon
sea salt ground
Cooking instructions
* Step 1
Put the chicken in a bowl and spray the meat with Spray2Cook ensuring all sides are covered. Mix the paprika, cumin, pepper and salt. Scatter the mixture over the chicken keeping the chicken moving at the same time so the coating is even. Put the bowl in the freezer for 30 minutes.
* Step 2
Mix the stock with the lemon juice and aspartame - add to the bowl. Add the bay leaves. Stir well to complete the marinade process. Put the bowl in the refrigerator for 2 hours.
* Step 3
Soak the kebab sticks in water for at least 20 minutes.
* Step 4
Pre Pre-heat an oven (180oC / 350oF / Gas Mark 4). Thread the marinated chicken on the skewers. Place the brochettes across an oven pan. Bake for approximately 20 minutes. Serve with Dijon mustard.
* Step 5
Alternatively grill on the BBQ for around 5 minutes but, as the heat varies, take care to ensure cooking is complete and do not allow charring. The flavoring of the brochettes is subtle and cooking on the BBQ will mask the herbs.
Note: if there is a photo you can click to enlarge it
2 . Hibachi Beef Kebabu
Hibachi Beef Kebabu
Stay of the SOFA, sugar, oils, flour and alcohol! That's my diet rule and apart from a smidgeon of cornflour this delivers!
On its own this meal counts as an Pro2days recipe on the Pro52diet.
Ingredient
2 tablespoons
red wine vinegar
2 tablespoons
aspartame
3 teaspoons
garlic powder
2 teaspoons
ginger ground
½ teaspoon
pepper ground Schezuan
3½ oz
onions (finely chopped).
5 tablespoons
white wine vinegar
5 tablespoons
vegetable stock
2 teaspoons
chili flakes (or less to reduce the heat)
1 tablespoon
cornstarch cornflour /
Cooking instructions
* Step 1
Put the garlic powder, ground ginger and pepper in a bowl and mix together. Take the cubed the steak and spray with Spray2Cook on all sides. Put the steak in the bowl and swish around to cover with the contents. Add the soy sauce, vinegar and aspartame and stir until everything is well mixed. Cover with cling film and refrigerate for 2 hours. Remove from the refrigerator and allow to come to room temperature OR remove from the refrigerator and microwave on defrost for 20 seconds (followe...
* Step 2
Soak the kebab sticks in water for at least 20 minutes. Thread the marinated steak on the skewers.
* Step 3
Make the sweet chili sauce. Take half of the onions; the vinegar; and the stock - then use a hand blender to liquidize these together. Put all the ingredients in a pan and mix thoroughly. Put the pan on medium to high heat. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Heat until just boiling then allow to simmer a little to thicken. Set aside.
* Step 4
Place the kebabu under the broiler / grill on a gridded pan (set at high) 10 cm / 4 inches from the heat. Grill, turning to cook evenly, for approximately 8 minutes. Let the kebabu stand for 3 minutes. Serve with the sweet chili sauce.
* Step 5
Alternatively grill on the BBQ for roughly the same amount of time but, as the heat varies, take care to ensure cooking is complete and do not allow charring.
Note: if there is a photo you can click to enlarge it
3 . Harissa Venison kabob
Harissa Venison kabob
Stay off the SOFA, sugar, oils, flour and alcohol! That's my diet rule and this delivers!
On its own this meal counts as an Pro2days recipe on the Pro52diet.
Ingredient
26½ oz
venison steak (cubed) .
. 1¾ fl
red wine vinegar oz .
10 tablespoons
Greek yogurt low-fat (2%)
1 tablespoon
lemon juice
bunch
mint fresh (chopped)
¼ teaspoon
cumin ground
1 teaspoon
chili powder
½ teaspoon
garlic powder
to taste
salt pepper and
1 teaspoon
chili flakes
¼ teaspoon
caraway ground
¼ teaspoon
coriander ground
¼ teaspoon
sea salt
2 tablespoons
vegetable stock
1 tablespoon
tomato purée
Cooking instructions
* Step 1
Mix the ingredients for the harissa paste in a hand blender beaker. Blend until a homogenous paste is formed.
* Step 2
Mix the harissa and wine vinegar into a slurry in a bowl. Add the meat and manipulate with your hands to ensure the marinade coats the chunks. Cover with cling film and marinate at room temperature for 2 hours.
* Step 3
Mix all the ingredients for the dip together and place in a bowl or bowls. Season to taste with the salt and pepper.
* Step 4
Soak the kebab sticks in water for at least 20 minutes. Thread the marinated steak on the skewers. Use a broiler / grill pan with a wire mesh. Spray the wire mesh well with Spray2Cook. Place the kabobs on the wire mesh and put the pan in the broiler / grill (set at high) 10 cm / 4 inches from the heat. Grill, turning to cook evenly, for approximately 8 minutes. Let the kabobs stand for 3 minutes. Serve with the mint yogurt sauce.
* Step 5
Alternatively grill on the BBQ for roughly the same amount of time but, as the heat varies, take care to ensure cooking is complete and do not allow charring.
Note: if there is a photo you can click to enlarge it
4 . Pork Souvlaki
Pork Souvlaki
Stay of the SOFA, sugar, oils, flour and alcohol! That's my diet rule and this delivers!
On its own this meal counts as an Pro2days recipe on the Pro52diet.
Ingredient
2 teaspoons
mint dried
1 tablespoon
oregano dried
2 teaspoons
garlic powder
½ teaspoon
black pepper ground
2 teaspoons
lemon juice
1 tablespoon
red wine vinegar
3½ oz
cucumber .
10 tablespoons
Greek yogurt low-fat (2%)
2 teaspoons
sea salt freshly ground .
Cooking instructions
* Step 1
Take the cubed the pork and spray all over with Spray2Cook on all sides – set aside. Put the dry slouvaki ingredients in a bowl and thoroughly mix. Mix the pork with the ingredients in the bowl and ensure the pork is covered. Put the lemon juice and vinegar in a clean vinegar bottle and shake to mix. Sprinkle the juice/vinegar mix over the meat stirring at the same time. Cover the bowl with cling film and put the bowl in the refrigerator for 2 hours for the flavors to infuse. Take out...
* Step 2
Make the tzatziki. Take the cucumber and coarsely grate it into a colander. Shake off any excess liquid and then mix with the salt in a bowl. Add the others ingredients and mix well. Set aside.
* Step 3
Soak the kebab sticks in water for at least 20 minutes. Thread the marinated pork on the skewers. Spray with Spray2Cook.
* Step 4
Place the slouvakia under the broiler / grill on a gridded pan (set at high) 10 cm / 4 inches from the heat. Grill, turning to cook evenly, for approximately 10 minutes. Serve with the tzatziki.
* Step 5
Alternatively grill on the BBQ for roughly the same amount of time but, as the heat varies, take care to ensure cooking is complete and do not allow charring.
Note: if there is a photo you can click to enlarge it
5 . Lamb Kofta
Lamb Kofta
Stay of the SOFA, sugar, oils, flour and alcohol! That's my diet rule and this delivers!
On its own this meal counts as an Pro2days recipe on the Pro52diet.
Ingredient
2 teaspoons
cumin ground
2 teaspoons
coriander ground
1½ teaspoons
chili flakes
3 teaspoons
garlic powder
to taste
salt pepper and
10 tablespoons
Greek yogurt low-fat (2%)
2 tablespoons
lemon juice
handful
mint fresh (chopped)
Cooking instructions
* Step 1
Soak the kebab sticks in water for at least 20 minutes.
* Step 2
Grate the cucumber. Place on paper kitchen towel a squeeze lightly to remove liquid. Repeat if necessary. Check the yield of grated cucumber is 100g / 3½ oz. Mix all the ingredients for the dip together and place in a bowl or bowls.
* Step 3
Mix the minced lamb with the cumin, coriander, chili and garlic. Work well with your hands to ensure the spices permeate the meat. Season with salt and pepper and mix again. Divide the spiced and seasoned meat into 8 equal portions. Roll each into a ball and then elongate into a sausage shape. Press a skewer through the length of the kofta and spray all over with Spray2Cook.
* Step 4
Place the kebabs under the broiler / grill on a narrow mesh gridded pan (set at high) 10 cm / 4 inches from the heat. Grill, turning to cook evenly, for approximately 10 minutes. Serve with the dip.
* Step 5
Alternatively grill on the BBQ for roughly the same amount of time but, as the heat varies, take care to ensure cooking is complete and do not allow charring. Also take care that the grill bars do not stick to the meat.
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Copyright © 2024 Cookcic