This month I have been reading recipes from “A Month in Marrakesh”  by Andy Harris.  This cookbook is hard to put away, I have now searched for next months cookbook to read and work through.  With this one being so good, I have to mix it up completely.  So I have decided to stay Australian, and learn some tips and tricks from the Country Womens Association.

Road test some recipes for Easter and Anzac day, along with a few savoury dishes.  I am looking forward to sharing a fruit cake recipe with you too.  The CWA is not all scones and jam, you know.

Going back to the Kebabs, I found this spice mix really enjoyable.  I don’t usually make heavily spiced marinades for my meats.  This one is really tasty, especially if you love ginger just as much as I do.  The best way to get a real good flavour into the meat is to cook them over coals.  It will make them smokey tasting.  The kebabs can be eaten with flat bread and salad or  like me you can make them into a wrap.

Chicken Kebabs

• 2 x chicken breast cut into 2cm cubes
• 2 tbsp freshly grated ginger
• 1 tbsp paprika
• 1/2 tbsp turmeric
• 1 tbsp ground coriander
• 3 tbsp olive oil
• salt and pepper

To make these you need to place the paprika, turmeric, ground coriander, ginger, salt, pepper in to a bowl.  Mix till combined.  Place the diced chicken into the mixture, allowing it to be thoroughly coated.  Cover the bowl, and let it marinate in the fridge for at least an hour.  You can also leave it overnight for a stronger flavour.

You can cook theses on a barbecue, frypan, grill.  Make sure you heat your pan/grill/bbq to a very high temperature when cooking.  This will help create a nice crust on the outside of the meat and keep the juices on the inside.  They will take about 5 min to cook, make sure you keep turning the kebabs, to stop them from burning.

Serve them up with salad and an avocado salsa made of; a ripe avocado, tomato diced, small chilli diced finely, salt, pepper, lemon juice.