Dairy free Archives

Beetroot recipes

Beetroot-and-hazelnut salad

45 minutes

Beans recipes

Green bean salad with red vinaigrette

20 minutes

Salad recipes

Prickly pear and pomegranate salad

Salad recipes

Nectarine and tomato salad with baby cos lettuce

Dip recipes

Plum chutney

20 minutes

Vegan recipes

Detox iced lollies

Bread recipes

Wheat-free flatbreads

15 minutes

Seafood recipes

Crispy-skinned salmon

5 minutes

Shish tawook (marinated chicken kebabs)

Serves 4

Difficulty Easy

Ingredients

For the marinade:

½ cup extra virgin olive oil
2 T white wine vinegar
1 lemon, juiced
4 cloves garlic, crushed
1 T dried oregano
1 T za’atar

For the kebabs:

12 skinless, boneless free-range chicken thighs
2 onions, peeled and quartered
200 g cherry tomatoes
red, green and yellow peppers, quartered and seeded
sea salt and freshly ground black pepper, to taste

Method

1. To make the marinade, combine all the ingredients to make a paste.

2. Place the chicken in the marinade, making sure each piece is well coated, cover with clingwrap and marinate in the fridge overnight.

3. Thread the chicken onto skewers, alternating with the onion, tomatoes and peppers. Season with salt and pepper.

4. Grill over hot coals, turning frequently, until the chicken is cooked through and golden. Serve with toum (garlic sauce), batata harra (chilli potatoes) and flatbread.

Find the recipe for toum here.

Find more chicken thigh recipes here.

Photographs: Elsa Young
Production: Abigail Donnelly

Spinach lasagne

Beef rendang potjie

Amasi cheese

Beetroot-and-hazelnut salad

Green bean salad with red vinaigrette

Prickly pear and pomegranate salad

Nectarine and tomato salad with baby cos lettuce

Plum chutney

Detox iced lollies

Wheat-free flatbreads

Crispy-skinned salmon

Crispy lardon and spicy tomato risotto

Shish tawook (marinated chicken kebabs)

Shish tawook (marinated chicken kebabs)

Ingredients

Method