Chicken skewers with salad and raspberry vinaigrette
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An easy and very refreshing dinner!
- a boneless chicken breast
- a red bell pepper
- a red onion
- a few slices of bacon
- salt, pepper, dried basil
- assorted green salad
- raspberry vinaigrette
Preparation time: less than 30 minutes
RECIPE PREPARATION Chicken skewers with salad and raspberry vinaigrette:
For the skewers, wash the meat and vegetables, dry them with paper towels and cut them into equal pieces, about 2 cm. Place on a bamboo stick, alternately, a piece of bell pepper, chicken, bacon and red onion. Season the skewers and fry on the grill or in a Teflon pan.
Place the lettuce on a plate, on top of a skewer and sprinkle with plenty of raspberry vinaigrette.
Chicken skewers with vegetables & yogurt sauce with tahini
As I promised you yesterday, today I also offer you a recipe for barbecue, knowing that many of you are planning, in this mini-holiday of May 1, a trip to the green grass. After the Chinese-style pork chops, I'll tempt you with some chicken skewers, to satisfy everyone's demands. For extra flavor, marinate the chicken with garlic, cumin, coriander and hot paprika, and for a portion of health on a skewer, add some vegetables. And to make everything slide more easily on the neck, and the taste buds to be in ecstasy, we accompany the skewers with a delicious yogurt sauce with tahini (sesame paste). Sounds good, doesn't it?Posted in 100-200 kcal, Chicken & turkey & duck, News, Sauces Tags: red bell pepper, paprika, red onion, cumin, coriander, yogurt cream, zucchini, chicken skewers, chicken skewers with vegetables, marinated chicken skewers, yogurt, marinade, basmati rice and wild rice mix, pasta sesame, chicken breast, grilled chicken, marinated chicken, chicken breast recipe, spicy chicken skewer recipe, grilled recipe, garlic soup recipe, barbecue recipes, grilled recipes, tomatoes, yogurt sauce with tahini , tahini 2 Comments & # 187
Chicken skewers with salad and raspberry vinaigrette - Recipes
The hot summer days require light and refreshing food, which may not require spending too much time in the kitchen. Today's recipe fits perfectly from all points of view: it is with chicken (that is, a lean meat), and the garnish consists of a salsa with mango and tomatoes. That is, a refreshing and fragrant salad, an excellent combination of sweet (mango fruit), sour (tomatoes and lime) and aromatic (fresh coriander and, again, lime juice). Plus another dose of hot pepper (depending on how spicy you like it), thanks to the hot pepper. Even if you may find it strange to combine fruit and vegetables, I recommend you try it, however, before rejecting it. I guarantee that you will be very pleasantly surprised :).Posted in 0-100 kcal, Chicken & turkey & duck, Garnishes, News, Latin American dishes, Salads Tags: hot peppers, green coriander, chicken skewers, chicken skewers with vegetables, marinated chicken skewers, lime, mango, marinade, honey, chicken breast, chicken, chicken with soy sauce, marinated chicken, recipe with chicken breast chicken, mango salad recipe, salsa recipe, chicken recipe, salad recipe, salsa recipe, chicken recipes, salad recipes, tomatoes, refreshing salad, mango salsa, tomato salsa, chilli sauce, soy sauce No Comments & # 187
Recipes for beginners and more. by Naty
-1 cup of rice
-1 hot green pepper
-1 red pepper
-300 gr gypsy muscle / chicken breast / tuna
-1 tablespoon mustard
-100 ml of olive oil
you can also put: pitted olives, pickled mushrooms
Method of preparation
Make the mustard sauce, oil, lemon juice, basil and finely chopped parsley mix very well.
Boil the rice with chicken broth 1 cup rice 5 water, then pass through a stream of cold water. Peel a squash, grate it and squeeze the juice. Mix the rice with the tomatoes, peppers, ham and sauce.
Tarhon in vinegar
Every spring I wait for the tahoni to appear so I can put it in jars of vinegar and prepare delicious soups. Until now, I used to get it ready-made from my mother for about 2-3, but then I realized that it's super mega, easy to put and since then I've been preparing it myself. In the dukan diet it can be used because it is part of the category of herbs, and dukan recipes for tarragon soup in vinegar can be found here.
Today I found it on the stalls in the market and I remembered to show you how it's done.
Nutritional scale - starting Monday
-some healthy tarragon bindings
Elena's kitchenWell, after the experiment almost parallel to the diet - sweet cabbage with pork breast - it was time to show you that the common chicken breast (or boneless chicken legs!) Can have a special taste. I know there are many ways to do this, but I noticed this marinade in a TV show, I experimented with chicken and as the experiment was surprisingly good, I said to share it with you. It was used in the show to marinate pork, but as pork was more than enough for a craving, I tried it on chicken.
Then I made marinda. Lemon and orange peel:
Put the lemon and orange juice over the peel, then the oil, rosemary, salt and pepper over the rest of the ingredients, mixing well.
I turned them about 10 minutes, so that they marinate well and I placed them in a tray for the oven grill.
That's about it, with a slice of lemon next to it, if anyone feels the need!
They were very good accompanied by salad! The citrus aroma is discreet, the acid in the liquid made the meat tender and juicy. So. try!
Your skewers are very beautiful :) And I especially like them because they give a festive look to the food, although they are generally easy to make :) But I have to try your sauce too, it looks delicious!
I would be happy to try, that's all their skepticism!
I still have many options, but the test was gratifying and I said to make it better known.
These are wonderful. I made similar chicken skewers with mushrooms and other vegetables, just a few days ago.
This marinade sounds delicious! and simple and good food. cool to do ac.
I think they are extraordinary!
Sounds really good!
Bravo Elena! Kiss you and have a successful week!
Mmmmm what a must it has, you made me want to pop it with a stick and everything). I hug you
how good it looks! They must have been good. It's like a tint with my chicken marinated in orange juice. Congratulations
I really like the combination of chicken and citrus it must be really divine.
Surac, I'm glad I aroused interest.
Ivy, I admired more recipes from you and more interesting. He was strong interest on TV that & # 39ll try and flavor that was too good to say no. A beautiful week!
Ralus, as I said, go with some vegetables au gratin or a salad. I will also give a salad proposal that goes terribly well with these skewers.
Mariana, thank you very much. And you have a successful week, despite the announced times.
Lira, they were very good, just with the salad. Thanks for visiting. I also liked some recipes from your blog, so I'll stop by to find more recipes.
Yafa, thank you very much, they were bad with salad. The recipe for that salad also comes. And I kiss you and I can't wait for the results from your proposal with the gifts.
Chicken skewers with salad and raspberry vinaigrette - Recipes
Let's also try simple fish recipes for diversification. Today, again something easy, which did not take long to prepare, but the result is delicious and healthy. A dukan recipe that will be appreciated by those who are not on a diet.
Cruise Phase (PL), Consolidation, Definitive Stabilization
- 1 bell pepper (you can combine one red and one yellow)
- 1 lgt olive oil (optional)
First we prepare a marinade of lemon juice, lemon peel, green dill, salt, pepper and olive oil if you use it. We cut the salmon fillet into cubes and put them over the marinade (it's not that much). Mix well so that the marinade reaches over all the pieces of salmon. Let the salmon sit in this marinade for about 15-20 minutes.
Finally, place the salmon pieces on the skewer stick (if it is made of wood, moisten it first), alternating with pieces of bell pepper. At the ends you can put lemon slices. If you have any marinade left, you can grease the skewers with it.
We put them on the grill and spin them along the way. Be careful, salmon is made quite quickly, so keep an eye on it.
Spicy chicken skewers & # 8211 Indian flavors
After the culinary journeys through Texas, France and China last week, I missed the Indian flavors so for a light dinner during the week, I prepared chicken skewers marinated in yogurt with garam masala, accompanied by a salad of cherry tomatoes, cucumbers and green coriander. Easy to prepare and delicious.
If you don't like chicken breast, you can also use hammers, but cleaned of leather. The recipe is inspired by BBC Good Food magazine.
Ingredients (for 4 skewers):
& # 8211 chicken breast, boneless and skinless 400 g
& # 8211 fat yogurt 200 g
& # 8211 green coriander, chopped 1 tbsp
& # 8211 garam masala 1 tbsp
& # 8211 file 1 pc.
& # 8211 cherry tomatoes 250 g
& # 8211 cucumbers 3 pcs. (150 g)
& # 8211 red onion 1 pc. (40 g)
& # 8211 1 tablespoon olive oil
& # 8211 salt, pepper
Put, in a bowl, the yogurt, garam masala, half the chopped coriander, lime peel and the juice of half a lime. Mix very well and put the chicken breast cut into pieces. Make sure the chicken is well covered with marinade and let it cool for at least 30 minutes (the longer you leave it, the spicier and more flavorful the skewers will be).
While marinating the chicken breast, put in the water, to swell, 4 skewer sticks and prepare the salad from the cherry tomatoes, cut in half, the peeled cucumbers and cut into thin slices, finely chopped red onion and green coriander. Season with salt and a little pepper, put the oil and juice from the remaining half of the lime and mix well. At the end of the marinating time, stick the chicken pieces in the prepared sticks, removing the excess marinade. Place the skewers in a grill pan or on the oven grill, taking care to turn them over to brown on all sides.
Serve the hot skewers, along with the fragrant and refreshing salad.
Calories: 150 kcal / serving (a skewer + 200 g salad).
Chicken skewers with couscous salad
1. Clean the chicken of any skins and cut it into cubes. Put it in a bowl with a marinade made of lemon juice, crushed garlic, a tablespoon of oil and two crushed sage leaves. Cover and refrigerate for at least half an hour.
2.Put the couscous in a bowl and pour over the vinaigrette prepared from lemon juice, 3-4 tablespoons of olive oil, salt and freshly ground white pepper. Stir, cover and let the couscous absorb the liquid for 20 minutes.
3. Put the chicken and the chopped bell pepper on the skewer sticks and brown them on a hot grill or in a Teflon pan. Sprinkle them from time to time with the marinade in which the meat was.
4. Aerate the couscous with a fork, add the diced peppers, match the taste of salt and pepper (if needed), and serve the salad along with the chicken skewers.