Chicken Souvlaki Kebabs with Mediterranean-Inspired Couscous

These Chicken Souvlaki Kebabs with Mediterranean-Inspired Couscous are a great way to enjoy a meal with flavors and textures from the Mediterranean. The chicken is grilled until its just right, then its put on a bed of fluffy couscous with fresh vegetables and a tzatziki sauce that is thick and smooth.

Ingredients:

• 1 lb boneless chicken breast, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 cup couscous
• 1 1/4 cups chicken broth
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• Tzatziki sauce for serving

Instructions:

To make a marinade, put olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a bowl

Make sure the chicken cubes are well covered when you add them to the marinade

Put it in the fridge for at least 30 minutes to marinate

You can make the couscous while the chicken is marinating

Bring the chicken broth to a boil in a saucepan

Add the couscous, mix it in, cover, and take it off the heat

After 5 minutes, use a fork to fluff it up

Skewer the chicken that has been marinated

Warm up the grill over medium-high heat

The chicken kebabs should be grilled for 6 to 8 minutes on each side, or until they are done all the way through and have a nice char

Put the cooked couscous, diced cucumber, cherry tomatoes cut in half, finely chopped red onion, crumbled feta cheese, and fresh parsley in a serving bowl

Sprinkle to mix

Place the chicken souvlaki kebabs on a bed of couscous that tastes like the Mediterranean and drizzle with tzatziki sauce

Enjoy your tasty homemade chicken souvlaki kebabs with couscous that is influenced by the Mediterranean

Vegan Pineapple Fried Rice

A delicious vegan twist on the classic Thai pineapple fried rice, combining the sweetness of pineapple with savory flavors and colorful vegetables.

Ingredients:

• 2 cups cooked jasmine rice, cooled
• 1 cup diced pineapple
• 1/2 cup diced bell pepper any color
• 1/2 cup diced carrot
• 1/2 cup frozen peas
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon coconut oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro optional
• 1/4 cup roasted cashews optional

Instructions:

Heat coconut oil in a large skillet or wok over medium-high heat

Add garlic and onion, saut until fragrant

Add bell pepper, carrot, and peas

Cook until vegetables are tender but still crisp

Push vegetables to one side of the skillet, add sesame oil to the other side

Add cooked rice to the skillet, breaking up any clumps

Drizzle soy sauce over the rice and toss to combine with the vegetables

Add diced pineapple and stir well, cooking for another 2-3 minutes

Remove from heat and stir in green onions

Garnish with cilantro and roasted cashews if desired

Serve hot and enjoy

Triple Chocolate Peanut Butter Kahlua Brownies

Indulge in the rich, decadent flavor of triple chocolate peanut butter brownies infused with the subtle hint of Kahlua.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 8 ounces semisweet chocolate, chopped
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs
• 1/4 cup Kahlua coffee liqueur
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips

Instructions:

Preheat oven to 350F 175C

Grease a 9x13-inch baking pan

In a medium bowl, whisk together flour, cocoa powder, and salt

In a saucepan, melt butter and chopped semisweet chocolate over low heat, stirring until smooth

Remove from heat

In a large mixing bowl, whisk together granulated sugar, brown sugar, and eggs until well combined

Stir in melted chocolate mixture, Kahlua, and vanilla extract

Gradually add the flour mixture to the wet ingredients, stirring until just combined

Spread half of the batter into the prepared baking pan

Drop spoonfuls of peanut butter over the batter and swirl gently with a knife

Sprinkle semisweet chocolate chips and white chocolate chips over the batter

Spread the remaining batter over the top

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs

Allow to cool completely before cutting into squares

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