Fabulous Feta Kebabs

Ingredients:
Makes 24 Kebabs

7 oz feta cheese
1/4 Red Pepper
1/4 Yellow Pepper
1 Zucchini
1/4 Eggplant
Wooden cocktail sticks

Marinade
1 1/2 tbsp olive oil
1 tbsp raspberry vinegar
1 tsp peppercorns crushed (preferably pink peppercorns)
1 tsp clear honey
1/2 tsp Dijon Mustard
2 tsp chopped fresh thyme
1/4 tsp salt
1/2 tsp black pepper, freshly ground

Instructions:

Marinade:
Combine olive oil, vinegar, peppercorns, honey, mustard, thyme, salt and pepper into a large bowl and thoroughly blend the ingredients.

Cut the feta cheese and the vegetables (red pepper, yellow pepper, zucchini and aubergine) into bite-sized pieces and add to the marinade. Coat evenly and cover with plastic wrap. Leave to marinate in a cool place for an hour or more.

Wet the wooden cocktail sticks, and thread one piece of each vegetable and feta cheese onto the sticks. Put on the BBQ for about 2 – 3 minutes and enjoy with a delicious beef burger or steak.

Dad’s Burgers

Ingredients:

1 lb lean ground beef, preferably grass fed
2 tsp peppercorns
1 tbsp coconut oil
1 tbsp green onions, finely chopped
1 tbsp red wine vinegar
1/4 cup yogurt or sour cream
1 tbsp parsley, minced

Method:

Heat up your BBQ.

Shape your ground beef into 4 hamburger patties and set aside.

Place the peppercorns on a large piece of foil or waxed paper. With a heavy object (bottom of pan) crush and crack peppercorns coarsely. Spread the cracked peppercorns evenly on the paper and place the four patties on top of them. Press down so that the peppercorns stick to the meat and turn around. Repeat until all peppercorns are used up. Put the peppercorn patties onto the BBQ.

In the meantime, heat vegetable oil in a pan and add the green onions and wine vinegar. Cook over medium heat until green onions are just done. Remove the pan from the heat and stir in the yogurt/sour cream and parsley.

Spoon the sauce over the burger.

Herb-Seasoned Chicken

Ingredients:

6 chicken pieces (about 2lbs)
2 tbsp flour
2 tsp dried herbs (basil, thyme, oregano, tarragon etc)
Salt
Pepper
1/3 cup warm water

Method:
Preheat the oven to 375°Fahrenheit.

In a little dish, combine the flour, dried herbs, salt and pepper. Set aside.

Remove the skin from the chicken pieces and wash them thoroughly under cold water. Pat them dry with paper towels.

Grease a shallow baking dish and add the chicken in a single layer. Sprinkle the herb flour over the chicken with a small sieve. Add 1/3 cup of warm water to the side of the baking dish, don’t pour it over the chicken.

Bake in the oven uncovered for about 40 to 50 minutes or until the chicken is done and no longer pink inside. For extra tasty and brown chicken, baste the chicken pieces once in a while with the liquid from the pan. If needed, add more warm water for basting.

Enjoy with rice and a tomato salad!

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