Well, say goodbye to 2010 and hello to 2011… or to be precise, today is actually 1/1/11 which is kinda cool. I hope everyone had a lovely New Year’s Eve celebration whether you decided to party it up or just enjoy quiet company at home.
Hubby and I enjoyed a lovely quiet BBQ at a friend’s place. There were just 6 of us but we really enjoyed the great company and great food and great cocktails and the boys started off the New Year by enjoying the wonderful outdoor spa but the women aka wives were too tired so we went to bed as soon as we could!
My food contribution to the BBQ were two types of homemade Chicken Kebabs (Top Left: Moroccan Chicken Kebab and Botton: BBQ Chicken Kebab) and homemade Pasta Salad. I very seldom brag, hehe but I was extremely happy with how the flavors of the Moroccan Chicken Kebab and Pasta Salad turned out so I’ve decided to share the recipes here. The BBQ Chicken was actually marinated by Coles – I just deconstructed the Coles skewers and re-attached them to my metal skewers with the vegetables so I can’t take credit for those.
But I spent a good half an hour marinating and preparing the Moroccan Chicken Kebabs so I will fully take credit for it, haha. Here’s what you need to make 6 Moroccan Chicken Kebab skewers (the vegetable portion is enough for 12 skewers):
3 chicken thigh fillets, cut into pieces
1 green capsicum, diced
1 red capsicum, diced
1 yellow capsicum diced
2 zucchinis, sliced
1 large brown onion, diced
Moroccan Chicken Marinade:
1 tsp paprika
1/2 tsp cumin
1/2 tsp coriander
1 tsp Turmeric
1 tsp Chopped Garlic
1 tsp Hot Chilli Paste
2 tbsp Lemon Juice
Salt and Pepper to taste
Marinade chicken pieces with all the marinade ingredients.
Arrange chicken and vegetables according to preference on the metal skewers. Leave the skewers to marinate further in the fridge for a few hours before cooking on the BBQ.
300g elbow pasta, cooked in salted water and drained.
250g green beans, chopped and lightly steamed
1 cup frozen corn kernels, lightly steamed
100g semi dried tomatoes, sliced into smaller chunks
1 can chick peas, drained
1/2 cup shredded smoked ham
3 stalks of spring onions, chopped
3 tbsp Caesar dressing
3 tbsp Parmesan and Roasted Garlic salad dressing
1 tbsp grated parmesan cheese
In a bowl, combine all ingredients and toss thoroughly. Refrigerate for at least one hour before serving. Note: Don’t forget the spring onions and grated parmesan cheese, they really do create a distinct flavor to enhance the whole salad.