Grilled lemon Herb chicken Skewers:
Ingrediants:
First of all, take 500 g of boneless chicken and cut it into small pieces. Take 2 tablespoons of oil, 2 cloves of minced garlic, 1 tablespoon of lemon juice, 1 teaspoon each of dry oregano and thyme. Add salt and pepper according to your taste. Lastly, take wooden skewers and soak them in water for some time.
Instruction:
Take a bowl and add all the above ingredients one by one. Add the cut chicken into the marinade (mixture of vinegar, citrus juice, or wine) and then cover the mixture thoroughly. Let the mixture marinate for half an hour or overnight. Then heat the grill to medium heat. Thread the marinated chicken onto the soaked wooden skewers and grill for about 10 to 12 minutes, flipping occasionally, until the chicken is cooked through. Serve your grilled lemon herb chicken skewers with your favorite dishes.
Chicken pea and spinach curry:
Ingredients:
Take vegetable oil and one crushed onion, one tablespoon of ground garlic, one tablespoon each of cumin, coriander, turmeric, and garam masala, 400 g of drained chickpeas, and 400g of tomatoes. Also, take 200g of spinach leaves. Add salt and pepper according to your taste.
Instructions:
Heat the oil over medium heat and then add the crushed onion. Cook for about 5 to 7 minutes until the onion is softened.
Add the ground garlic, cumin, coriander, turmeric, and garam masala to the pan, and cook for about 2 minutes until fragrant.
Stir in the chickpeas and tomatoes, and cook for about 10 minutes, stirring occasionally.
Add the fresh spinach leaves and cook for an additional 2 to 3 minutes until the spinach wilts.
Season with salt and pepper according to your taste.
Serve the chickpea and spinach curry with naan or rice.
Mediterranean Quinoa Salad:
Ingredients:
Add one cup of washed quinoa, two cups of water, one cucumber, one sweet pepper, cut pieces of cherry tomatoes, 4 tablespoons of red onion, 4 tablespoons of crushed parsley, 1 lemon juice, 3 tablespoons of olive oil, salt, and pepper according to taste.
Instructions:
Add water to a medium-sized pan and bring the vegetable broth to a boil over medium heat.
Add the quinoa to the boiling broth, then reduce the heat to low. Cover and simmer for 15 to 20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool.
In a large-sized pan or bowl, combine the cooked quinoa, cucumber, sweet pepper, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Pour the dressing over the quinoa mixture and toss to combine.
Serve the cooked quinoa salad and enjoy your meal.
