Chicken Kebabs

Just the right thing for these warm sultry, balmy summer evenings, well the Kebabs will be good anyway

Chicken Kebabs

Calories 192; Total Fat 6g; Carbohydrates 3g

Marinating these chicken kebabs all day or overnight in a simple blend of yogurt and lemon juice makes them succulent and juicy, but the active cooking time is only about half an hour, so they're a great quick dinner. Brightly coloured turmeric is a potent antioxidant and a traditional Ayurvedic remedy for allergies. For a nutritious side, thread small pickling onions, red-pepper chunks, and mushrooms on a skewer and brush with olive oil to grill alongside the chicken. Then toss some halved, pitted fresh peaches on the grill for dessert.

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

• 192 Calories (10%)
• 6g Total fat (10%)
• 2g Saturated Fat (9%)
• 125mg Cholesterol (42%)
• 134mg Sodium (6%)
• 3g Carbohydrate (1%)
• 0g Fiber (0%)
• 30g Protein (60%)

Welcome to new members

Welcome to Garth's Recipe Newsletter, The Newsletter comes out every month on or around the 1st and has been published for the last 4 years. It is packed with recipes, food tips, articles on wine, herbs and spices and often restaurant reviews from around the world and a monthly quiz plus lots more.

Most importantly it is FREE, so go ahead subscribe at GarthsRecipeNewsletter@gmail.com
Also if you would like it I would be quite happy to send you the last 3 editions for you to get an idea of what it is. It is just meant for fun and simple reading and I invite your comments, although not too rude I hope.

Try some of the recipes and let me know what you think of them.

Here is a nice simple recipe to get you going and it is fat free so Good and Healthy

Fat Free Stuffed Tomatoes

Yield: 4 servings

      8                 tomatoes

    200 gms        red lentils or similar.

      1                 onion (cut in thin strips)

      1                 carrot (diced)

      1                 celery stick (diced)

      1                 cube of vegetable flavour

      1 pinch        ground Cummin

     3 tbsp         broth or balsamic vinegar or wine, etc for "sauteeing"

      3 tbsp         bread crumbs

      1 sprig        fresh coriander or substitute

      1 pinch       Salt/pepper (to taste/optional)

Boil lentils (salt to taste). Put vegetable cube in and boil for 15   minutes. At the same time, saute the onion. When brown add carrot, celery and cook by moving the mix with a spoon (I use a wooden spoon). Add red lentils, bread crumbs and incorporate with vegetables. At this point is a good idea to test for taste with salt, pepper and cummin. At the end, add coriander, mix and put aside.

 

Cut the top of tomatoes and remove core, ( I save it to use as a sandwich   spread), drain juice and fill them with stuffing. Bake for 45 min on Low.

Bon apetit!!!