Chicken Brochettes with Pitta Bread..Chich Kebbab.. 

 Good morning,

Today I share with you these tasty chicken brochettes, cooked on the grill which I have served with my home made pitta bread ( I’ll publish the recipe tomorrow) and hummus.

Ingredients:

2-3 chicken breasts
1 pot of natural yogurt
1 tsp ground cumin

1 tsp grated fresh root ginger

1 tsp ground turmeric

1/2 tsp cinnamon

1/2 chilli powder
1/4 teaspoon cayenne pepper 
1 juice of a lemon

2 tablespoons olive oil
1/2 tsp black pepper
1 tbsp peri-peri sauce

3 garlic cloves

coriander

1 bay leaf

To finnish

1 green pepper diced

1 onion

3 tomatoes

Method:

First, you need to make the marinade.

Mix the chicken cut in small pieces with all the spices, crushed garlic, peri-peri sauce, lemon juice and yogurt.

Cover with a Clingfilm and put in the fridge for few hours.

Thread on a skewer, a piece of chicken, pepper, tomatoes and onion. Carry on alternating.

Brush with a bit of olive oil.

Cook in the grill for 10 min each side.

Chicken Mushrooms Crepes

Today is pancakes day, but as I have been eating lots of sweets recently, I thought I would have savory pancakes instead..lol

Ingredients: 

Pancakes:

500 ml milk

3 eggs

250gr sifted flour

1/2 tsp salt

1tbsp oil

Filling:

Cooked chicken breast

1 tin chopped mushrooms

1 onion

2 tbsp butter

Salt and pepper

Béchamel sauce

Grated cheese

METHOD

Pancakes

                Mix together the flour and salt in a large bowl.

                Combine the eggs and milk in a bowl, then gradually mix into the flour with a

                   whisk.

                Continue to whisk until a smooth batter forms.
                Leave the mixture to rest for 30 minutes.

                Add the oil and mix.

                Rub your crêpe pan or frying-pan with a little butter.

                Ladle batter on pan and swirl around until completely coated and spreads out

               evenly.

                Cook for a minute or two on each side or until lightly browned.

               Use a knife or palette knife to flip crepes.

               Stack on a plate until ready to use.

The filling

•           Sauté the mushrooms together with the chopped  onion in butter. Season.
•           Dice the chicken in small cubes and add it to the mushrooms
•           Mix all with the béchamel sauce
•           Fill the pancakes with this mixture

If you intend to bake the filled crepes in the oven then use only 3/4 of the béchamel sauce . Place the filled pancakes on a oven proof dish and pour the remaining béchamel sauce over them then sprinkle with some grated cheese.