Cheeky Chicken Fajita Skewers Ingredients:
1 packet of mini chicken fillets (you can use cubed chicken but this is much easier!)
1 packet of fajita seasoning mix A little lemon or lime juice Wooden or metal kebab skewers.
Place the chicken fillets into a bowl, coat with the fajita mix (you may not need to use the whole packet of fajita seasoning). Add a little lime or lemon juice. Cover the bowl and place in the fridge until you are ready to ‘skewer’ them.
Take the skewers and, starting from the thinner end of the chicken, skewer through the fillet. These will then take about 15 minutes to cook on the BBQ, turning once.
This tasty variation of coleslaw uses Greek yogurt instead of mayonnaise and can be prepared and chilled in advance.
½ white cabbage
1 medium red onion
2 large carrots
5 tbsp of Greek yogurt
3 tsp tahini
1 clove of garlic Pepper to taste
Crush the garlic and add it to a mixing bowl with the tahini, yogurt and pepper. Mix thoroughly and, if it turns out too thick, add a few drops of water. Chop the cabbage (it doesn’t matter if it is a bit ‘chunky’). Chop the onion in half and finely slice. Peel and grate the carrots and add to the mixture in the bowl. Mix until all the ingredients have been coated. Add pepper to taste. Cover and place in the fridge until needed.
Quick & easy Guacamole Ingredients:
2 ripe avocados
1 small onion
1 clove of garlic
1 small fresh chilli Small bunch of fresh coriander
1 lime (or lemon juice)
Don’t make the guacamole too far in advance so it retains it’s vibrant green colour. Take a sharp knife and halve the avocados. Remove the stone, peel off the skin and chop the avocado placing it into a medium sized bowl. Peel and crush the garlic, finely chop the onion, coriander and chilli and add to the avocado. Squeeze the lime juice, then add this and the pepper to the bowl. Mash down the avocado until you have a fairly smooth paste.