We know Valentine’s Day might be over but, it’s as good a time as any to spoil the love of your life.
If the way to a man’s heart is through his stomach, we’ve got you covered. Serve this easy-peasy summer meal, along with a generous glass of Roodeberg Classic Rosé 2019, and you’ll definitely score some brownie points. The salmon-pink wine’s fresh, crisp and is all strawberry and rose petals, candy floss and Turkish Delight, and is perfect with these ginger and lemon marinated chicken kebabs and watermelon and feta salad, two love(ly) recipes by winelands foodie Elmarie Berry. You’ll find this rosé at local bottle stores countrywide for around R89 to R95.
Why no try Elmarie Berry’s ginger & lemon marinated chicken kebabs with watermelon & feta salad and yoghurt sauce.
Chicken kebabs
Ingredients
- 6 chicken breasts, cut into pieces suitable for skewering
For the marinade:
- 4 Tblsps fresh lemon juice
- 2 tsps finely grated fresh ginger
- 3 cloves peeled and minced garlic
- ½ tsp chilli flakes
- 60ml olive oil
Method
- Place the chicken pieces in a large bowl and add the marinade ingredients. Mix everything well. Cover, and refrigerate for two to 24 hours.
- Heat a griddle non-stick pan over medium-high heat.
- Arrange chicken onto the skewers. Oil the kebabs with olive oil.
- Cook for about seven minutes on each side, until the chicken is well done.
- Season to taste. Serve with the yoghurt sauce and the watermelon salad.
Yoghurt sauce
Ingredients
- 60ml olive oil
- 1 cup double thick Greek yoghurt
- Handful of freshly chopped mint
- ½ tsp chilli flakes
- Salt and pepper
Method
Mix the double thick Greek yoghurt and olive oil with a whisk until well combined. Add the chopped mint and chilli flakes and season with salt and pepper.
Watermelon salad
Ingredients
- Watermelon
- Feta
- Pitted olives
- Avocado, peeled and sliced
- A handful of fresh basil and mint
- Olive oil and black pepper
Method
- Slice the watermelon and arrange on a plate.
- Crumble the feta, and sprinkle over watermelon.
- Top off with pitted olives, sliced avo, basil and mint.
- Add plenty of back pepper and drizzle with olive oil.
