Chicken Shish Kabobs

We usually double the marinade—one batch for the meat and one for the veggies.

Ingredients 

• 1 pound chicken breasts cut into 1 inch pieces
• 1/4 cup olive oil
• 1/3 cup soy sauce
• 1/4 cup honey
• 1 teaspoon minced garlic
• salt and pepper to taste
• 1 red bell pepper cut into 1 inch pieces
• 1 yellow bell pepper cut into 1 inch pieces
• 2 small zucchini cut into 1 inch slices
• 1 red onion cut into 1 inch pieces

Directions

Mix marinade and add meat and veggies. Allow to marinade for at least 1 hour, or over night. 

Assemble skewers and grill, 4 minutes per side. 

Beef Shish Kabobs

We often double the marinade in order to keep the veggies separate from the meat. 

Ingredients

• 1/3 cup vegetable oil
• 1/2 cup soy sauce
• 1/4 cup lemon juice
• 1 tablespoon prepared mustard
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, minced
• 1 teaspoon coarsely cracked black pepper
• 1 1/2 teaspoons salt
• 1 1/2 pounds lean beef, cut into 1-inch cubes
• 16 mushroom caps
• 8 wood skewers, or as needed
• 2 green bell peppers, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 large onion, cut into large squares

Directions

Mix marinade. Add beef and veggies, and allow to marinade 8 hours. 

Assemble meat and veggies on skewers and grill, 4 minutes a side. 

No-Bake Cheesecake

A favorite, especially for summer barbecues. Adapted from Nigella Lawson.

Ingredients 

• 160 g Tea biscuits
• 95 g butter
• 375 g cream cheese
• 75 g powdered sugar 
• 1 1/4 tsp vanilla
• 3/4 tsp lemon juice
• 315 ml heavy cream
• 350 g black cherry jam

Procedure

1. Blitz the biscuits in a food processor until they begin to turn to crumbs, then add the butter and blitz again to make the mixture clump.
2. Press this mixture into a 9 inch springform tin; press a little up the sides to form a slight ridge.
3. Beat together the cream cheese, powdered sugar, vanilla extract and lemon juice in a bowl until smooth.
4. Lightly whip the heavy cream, and then fold it into the cream cheese mixture.
5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
6. When you are ready to serve the cheesecake, unmould it and spread the black cherry over the top.