Grilled lamb kebab.Marinated lamb cooked on the grill. Delicious!

Ingredients:

• 3 pounds (1.44 kg) lamb leg or shoulder (fat trimmed), cut into chunks
• 1/2 cup (125 ml) olive oil
•  1/2 cup (125 ml) dry red wine
• 2 teaspoons dried oregano
• 2 garlic cloves,peeled and crushed
• zest and freshly squeezed juice of 2 lemons
• salt and freshly ground black pepper,to taste

Cooking Method:

1. In a large mixing bowl,combine lamb chunks, olive oil,dry red wine,oregano lemon zest and juice,crushed garlic and black pepper.Mix together so that all the lamb is completely coated.
2.  Cover and refrigerate overnight.
3. Remove marinated lamb chunks from refrigerator and drain marinade.
4. Tread meat onto metal skewers.
5. Preheat grill to medium-high heat.
6. Season meat with salt and cook,turning occasionally,for 10-15 minutes.
7. Serve grilled lamb kebab hot with fresh vegetable salad.

Grilled chicken souvlaki with tzatziki sauce. Delicious marinated chicken with excellent tzatziki sauce. Found here.

Ingredients:

• 1 pound (480 g) skinless and boneless chicken breasts,cut into cubes

For Marinade:

• 4 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic,peeled and minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• freshly ground black pepper,to taste

For Tzatziki Sauce:

• 6 oz (180 g) plain Greek yogurt
• 1 small cucumber,peeled and grated
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon sea salt
• 1 tablespoon fresh mint,finely chopped

Cooking Method:

1. In a small mixing bowl,combine all marinade ingredients.Stir well.
2. Pour marinade into sealable container,add cubed chicken and toss to coat.
3. Seal tightly container and refrigerate for 2 hours.
4. Meanwhile,make tzatziki sauce.In a small mixing bowl,combine all sauce ingredients.
5. Stir well and set aside.
6. Remove marinated chicken chunks from refrigerator and drain marinade.
7. Tread marinated chicken chunks onto soaked bamboo skewers.
8. Preheat your grill to medium-high heat.
9. Grill chicken souvlaki,turning,until nicely browned (for about 8 minutes per side).
10. Serve grilled chicken souvlaki with tzatziki sauce.

Cooking Method:

1. In a mixing bowl,combine softened cream cheese,pineapple,green pepper,onion and seasoned salt.
2. Beat until well blended.
3. Cover and refrigerate for 30-45 minutes.
4. Remove from refrigerator.
5. Shape into a ball and roll in chopped walnuts.
6. Cover and refrigerate overnight.
7. Serve pineapple cheese ball with assorted crackers.

1. In a large nonstick skillet,cook ground beef and green chilies until beef is no longer pink.
2. Drain.
3. Add cream cheese,ground cumin and chili powder.Cool slightly.
4. Separate crescent dough into 24 triangles.
5. Spoon 1 tablespoon beef mixture along the short end of each crescent triangle.
6. Roll up.
7. Arrange point side down 2 inches (5 cm) apart on ingreased baking sheets.
8. Preheat oven to 375 F (190 C).
9. baked in preheated oven for 15 minutes or until golden brown.
10. Serve baked beef-stuffed crescents warm.

Ingredients:

• 8 oz (240 g) medium shell pasta,uncooked
• 1 pound (480 g) asparagus,trimmed
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper
• 1/2 cup (125 g) basil pesto
• 1/3 cup (80 g) julienned sun dried tomatoes in olive oil,drained
• 1/3 cup (80 g) mozzarella cheese,cubed
• fried egg, for serving

Cooking method:

1. Preheat your oven to 425 F (210 C).
2. Lightly grease baking sheet with nonstick cooking spray.
3. Cook pasta,according the packing instruction. Drain well.
4. Arrange trimmed asparagus in a single layer onto greased baking sheet.
5. Drizzle with olive oil,season with salt and black pepper.Toss well to combine.
6. Roast in preheated oven for 10 minutes or until tender but crisp.
7. Remove roasted asparagus from the oven,set aside and let cool, before cutting into 1-inch (2.5 cm) pieces.
8. In a large mixing bowl,combine cooked pasta,asparagus,pesto,drained sun dried tomatoes and cubed mozzarella.
9. Stir well and serve immediately with fried egg.

Ingredients:

• 1/2 cup (125 ml) extra virgin olive oil
• 1/3 cup (80 g) packed fresh basil leaves plus sprigs for garnish
• 1 medium shallot,quartered
• 1 small cantaloupe,peeled,seeded and cut into 6 wedges
• 6 small fresh water-packed mozzarella balls,drained
•  6 thin slices prosciutto, halved lengthwise, gathered into ruffle
•  6 8-inch (15-20 cm) bamboo skewers

Cooking Method: 

1. In a blender or food processor,combine fresh basil leaves,olive oil and shallot. Process until basil and shallot are finely chopped.Set aside.
2. Cut each cantaloupe wedge crosswise in half.
3. Cut drained mozzarella balls into 6 cubes.
4. Tread alternative 1 cantaloupe piece,mozzarella cube and 1 piece ruffled prosciutto.
5. Arrange skewers on serving platter.
6. Drizzle with basil-shallot mixture.
7. Garnish with fresh basil sprigs and enjoy!