Turkey Skewers Recipe
Ingredients:
- 1 pound of turkey breast, cut into cubes
- 2 tablespoons of olive oil
- 1 tablespoon of freshly squeezed lemon juice
- 1 garlic clove, minced
- 1 teaspoon of paprika
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 8 skewers
Instructions:
- Soak the skewers in water for at least 30 minutes.
- In a mixing bowl, combine the olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper.
- Add the cubed turkey to the mixing bowl and toss to coat it evenly with the mixture.
- Thread the turkey onto the skewers and set aside.
- Preheat your grill or grill pan to medium-high heat.
- Grill the skewers for 8-10 minutes, or until the turkey is cooked through and slightly charred on the outside.
- Remove from the grill and serve hot.
Verdict: These turkey skewers are packed with flavor thanks to the combination of spices and garlic. They make for a delicious and healthy meal that is perfect for any night of the week.
Semolina with Green Beans and Spinach Recipe
Ingredients:
- 1 cup of semolina
- 2 cups of water
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup of green beans, trimmed and cut into small pieces
- 2 cups of spinach
- Salt and pepper to taste
Instructions:
- In a medium-sized pot, bring the water to a boil.
- Add the semolina to the boiling water and stir well.
- Turn the heat down to low, cover the pot, and let the semolina cook for 10 minutes.
- In a separate pan, heat the olive oil over medium heat.
- Add the onion and garlic and cook until the onion is translucent.
- Add the green beans and cook for 5-7 minutes, or until they are tender.
- Add the spinach to the pan and cook until it has wilted.
- Fluff the semolina with a fork and add the sautéed vegetables.
- Season with salt and pepper to taste and serve hot.
Verdict: This semolina dish is a simple yet satisfying meal that is packed with healthy greens. The addition of sautéed vegetables gives it an extra boost of flavor and nutrition. Serve it as a side dish or a main meal.
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