Grilled Strawberry Kebabs With Lemon Mint Sauce Recipes

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STRAWBERRY KEBABS



Strawberry Kebabs image

This is a twist on ordinary strawberries and cream. You can also try any other fruit, but the limoncello, mascarpone and strawberries are a great combo.

Provided by Jamie Oliver

Categories     dessert

Time 23m

Yield 4 servings

Number Of Ingredients 7

4 sticks fresh rosemary
6 strawberries, per person
8 tablespoons water
1 cup caster sugar, plus 2 tablespoons
9 ounces (250 grams) mascarpone cheese
A couple of glugs limoncello liqueur, chilled
1 lemon, zested

Steps:

  • Remove nearly all the leaves from the rosemary sticks, leaving a few on the end. Reserve the leaves. Cut the tops off the strawberries, then thread 6 onto each rosemary stick. Place the sticks on a wire rack over a tray.
  • Put the water in a heavy-based pan with 1 cup of the sugar and bring to the boil. Give the pan a jiggle, but don't touch it too much. The mixture will clear, then bubble and then slowly get darker and darker. It's ready when it's a golden brown. Pour caramel over strawberies.
  • Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less). Drizzle in a little limoncello, then stir in the rosemary leaves and a little lemon zest.
  • To serve, spoon some mascarpone in the center of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.

GRILLED GREEK CHICKEN KEBABS WITH MINT-FETA SAUCE



Grilled Greek Chicken Kebabs with Mint-Feta Sauce image

A touch of olive oil, vinegar, and oregano makes these kebabs sing at dinnertime. For an even creamier dipping sauce, try thick, flavorful Greek yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h

Number Of Ingredients 10

1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
1/2 cup crumbled feta (2 ounces)
1/4 cup plain low-fat yogurt
1 cup fresh mint leaves

Steps:

  • In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
  • Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
  • Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
  • Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.

Nutrition Facts : Calories 293 g, Fat 19 g, Fiber 2 g, Protein 25 g

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