Bbq Chicken Skewers with Avocado & Courgette Salad

With the weather getting slightly better I am really looking forward to pulling the barbecue out of the shed so we can sit outside, cook and enjoy. Sadly though, it looks much nicer than it actually is. So I keep on hoping and making food perfect for the barbecue and then realising we have to eat it indoors yet again. I remain hopeful!

In the meantime here is Bbq Chicken Skewers with a light avocado, courgette and lime salad.

Ingredients for the chicken:

2 chicken breasts, skinless and cut into large cubes
4 skewers (wooden or metal)
2 tbsp. packed brown sugar
1 tbsp. paprika
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried sage
1 tsp. cayenne pepper
1/4 tsp. salt
1/2 tsp. black pepper

Mix the marinade ingredients in a bowl and add the chicken cubes. Marinade from 1 hour to 1 day in the fridge and then thread onto the skewers. Grill for about 8-10 minutes, turning frequently.

For the avocado & courgette salad:

1 small avocado, peeled and chopped
1 courgette, grated
zest and juice of 1 lime
2 tsp. black poppy seeds
2 tbsp. olive oil
1 tbsp. honey

Put the grated courgette onto a clean tea towel and add 1/2 tsp. salt. Leave for 30 minutes and then wring the excess water out by twisting the fabric tightly over the sink. Add the now drier courgette to a bowl and add the other ingredients. Mix well and leave to marinade at room temperature for 10-15 minutes.

Serve with a couple of flatbreads for a delicious fresh and healthy bbq chicken kebab.
Enjoy!

Easy Mexican Spicy Baked Eggs

This is an adaptation of the Mexican Huevos Rancheros which is generally a fried tortilla,  topped with a spicy tomato salsa and a couple of fried eggs. Here I have just removed the 'fried' part to make a quick, healthy, filling Sunday morning breakfast with a nice spicy kick!

The chilli sauce that you add can be any type you like. I used my Chipotle In Adobe sauce, (recipe here) - but you can use any kind you choose.

Ingredients:      (Serves 2)

1 tsp. olive oil
1/2 white onion, thinly sliced
1/2 red pepper, thinly sliced
400g tin chopped tomatoes
1 tbsp. good chilli sauce
4 eggs
fresh coriander, to serve
1 chopped green chilli, to serve
4 flour tortillas

Method:

Gently cook the onion and red pepper in the oil in a small pan until soft. Add the tinned tomatoes and stir. Add 1-2 tbsp. of a good chilli sauce and cook on a medium heat to thicken slightly. Season with salt & a grind of black pepper. Put into a shallow dish. Make four wells in the tomato salsa and gently break an egg into each hole. Pop in the oven for about 15 minutes or until the white looks set.

Warm the tortillas up in the microwave for about 1 minute and serve with the salsa and egg in the middle (see serving picture at the bottom of this page). Top with fresh chopped coriander and the green chilli. Eat while still steaming hot!