Mediterranean kabobs

broiled beef and chicken cubes flavored with lemon and parsley

Prep time: 15 minutes
Cook time: 10 minutes

INGRÉDIENTS

For marinade:

• 2 Tbsp olive oil 
• 1 Tbsp garlic, minced (about 2–3 cloves) 
• 2 Tbsp lemon juice 
• 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried) 
• ½ tsp salt 

For kabobs:

• 6 oz top sirloin or other beef steak cubes (12 cubes) 
• 6 oz boneless, skinless chicken breast, cut into ¾-inch cubes (12 cubes) 
• 1 large white onion, cut into ¾-inch squares (12 pieces) 
• 12 cherry tomatoes, rinsed 
• 1 (4 oz) red bell pepper, rinsed and cut into ¾-inch squares (12 squares) 
• 12 wooden or metal skewers, each 6 inches long (if wood, soak them in warm water for 5–10 minutes to prevent burning)

HOW TO MAKE

1. Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature. 
2. Combine ingredients for marinade, and divide between two bowls (one bowl to marinate the raw meat and one bowl for cooking and serving). 
3. Mix the beef, chicken, onion, tomatoes, and red pepper cubes in one bowl of the marinade and let sit. After 5 minutes, discard remaining marinade. 
4. Place one piece of beef, chicken, tomato, onion, and red pepper on each of the 12 skewers. 
5. Grill or broil on each of the four sides for 2–3 minutes or until completely cooked (to a minimum internal temperature of 145 °F for beef and 165 °F for chicken). Spoon most of the second half of the marinade over the kebabs while cooking. 
6. Serve three skewers per serving. Drizzle the remaining marinade on top of each kebab before serving (use only the marinade that did not touch the raw meat or chicken). 

Tip: 

Delicious served over orzo pasta or rice with a side of Asparagus With Lemon Sauce

yield: 4 servings

serving size: 3 skewers

Nutritional value: 

Calories: 202 

Total fat: 11 g 

Saturated fat: 2 g 

Cholesterol: 40 mg 

Sodium: 333 mg 

Total fiber: 2 g 

Protein: 18 g 

Carbohydrates: 9 g 

Potassium: 431 mg

Mushroom & Saffron Risotto

Cooking time: 25 - 28 min  Serves 4 

INGRÉDIENTS

• 1 small onion, chopped 
• 1 clove garlic, crushed 
• 25 g butter 
• 30 g dried mushrooms 
• 1 sachet saffron 
• 350 g rice 
• 100 ml dry white wine 
• 50 g cheese, grated 
• 700 ml savoury stock (hot)

HOW TO MAKE

1. Soak the mushrooms in warm water, chop into pieces and mix them with the onion and butter in a microwaveable container; cover and cook for 4 minutes at 750 W, stirring once halfway through. 
2. Add the rice and the wine, stir and leave to evaporate, uncovered, for 3 minutes at 750 W. 
3. Pour in the hot stock and saffron. The stock can be heated in a microwaveable container for 5-6 minutes. Stir, cover and cook at 750 W for 6-7 minutes. Cover and continue cooking at 750 W for 7-8 minutes. 
4. Remove from the oven, add the grated cheese and stir well. Season to taste and leave to stand for a few minutes before serving