Friday, 24 June 2016

Morrocan Chicken Kebabs

I had chicken breasts, sweet potatoes and asparagus in mind for dinner, then thought, "Who wants a plain chicken breast?" I made this Moroccan style marinade for kebabs instead!

Don't forget to soak wooden skewers for 1 hour in water prior to grilling, otherwise they will burn. You can soak extra skewers and place them in the freezer for easy preparation next time you want to use them.

Makes 6 kebabs


4 boneless skinless chicken breasts
6 skewers, pre-soaked
1/4 cup extra virgin olive oil
2 tbsp lemon juice
2 tsp honey
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
Sea salt, to taste
1 garlic clove, finely minced
1/4 cup fresh cilantro, chopped


Slice chicken breasts into 3 cm (1.5 inch) pieces. Place inside a freezer bag or Tupperware container. Mix remaining ingredients together and whisk. Pour over chicken pieces and toss to coat. Refrigerate for 3 to 4 hours.

Remove skewers from water, then feed marinated chicken pieces into skewers. Grill until juices run clear and chicken is fully cooked.

Nutrition (per kebab)

Calories 338
Fat 18.5 g
Saturated fat 4.0g
Carbohydrates 2.8g
Sugars 2.3g
Protein 38.8g

Monday, 13 June 2016

Mexican Black Beans with Onions & Garlic

It's been a while since I posted. We've been so busy, I haven't had time to try out many new recipes. The good news is, we bought a house! House hunting took quite some time, and now on to the packing...

Simon made this recipe, and I asked him to log it as a guest post, but you can check out his photography skills above. Last year for Father's Day, we bought him some barbecue accessories, one of which was this quesadilla basket. It can be used on the barbecue, or over a fire for roasting (as long as you have oven mitts). It's great for camping! We used it on the barbecue this weekend, and made fresh guacamole and Mexican-style black beans on the side. So delicious!

This recipe can be made vegetarian by using vegetable broth. It's high in iron, and packed with fibre and protein to keep you feeling full. Keep the sodium content lower by using no salt added broth, or use homemade broth.

Serves 4


19 oz can black beans, drained and rinsed
1 small onion, diced
1 garlic clove, minced
1 tsp hot sauce
1/4 tsp ground cumin
1 tbsp olive oil
1/4 cup no salt added vegetable broth or chicken broth
Black pepper and sea salt, to taste
Optional:  Cilantro, for garnish


Heat oil over medium heat in a saucepan. Add onions, garlic and cumin and saute until onions are cooked. Add black beans, hot sauce, broth and salt and pepper and allow to simmer for about 5 to 6 minutes, until broth is cooked off. Set aside to thicken with lid on before serving. Top with fresh cilantro for garnish.


Calories 165
Fat 4.2g
Saturated fat 0.5g
Carbohydrates 25.8g
Fibre 6.6g
Sugars 1.9g
Protein 7.8g