Mock BBQ Dinner when you’re in a hurry June 27, 2017 Marta When I think about summer dinner ideas the first thing that springs to mind is summer BBQ. But what if you have no garden, no BBQ or simply no time to have one? Here are few delicious recipes for a quicker version where you can use your oven. This dinner idea is packed with veg, low in carbs and fat, packed with fantastic flavours and it’s just perfect whether you fancy something more special mid-week, lovely weekend dinner or great party food when you have family / friends over. This has been my hubby’s favourite dinner and a weekly one in our house this spring/summer season. I’ve also tested this menu set on my family and friends so I’m quite confident that you will like it as well. – simply delicious, juicy skewers where all flavours compliment each other. (4 portions) 2 chicken breasts 2 courgettes 2 peppers 1 red onion Pinch of Salt & pepper 1 t spoon of Paprika 2 tb spoons of soy sauce 1 t spoon of Mayeran 2 tb spoons of oil Cut chicken breasts and peppers into chunks and place in a large bowl. Slice courgettes into 1cm thick round slices, cut peeled red onion into quarters and into the bowl with chicken and peppers. Add all spices, soy sauce and oil into the bowl and mix well. Place the bowl in a fridge to marinate for few hours or preferably overnight. Put chicken and veg on the skewers and bake in the preheated oven for 25 min at 190’C until cooked. 2 large aubergines Olive oil Slice aubergines into 1 cm thick slices. Place the slices on a greased-up flat baking tray, drizzle with olive oil and sprinkle with pinch on salt. Bake in preheated oven for 25-30 min at 190’C until soft. Serve hot or cold with fresh basil. – a must have side for a hot summers day. Great fresh flavours of herbs and cucumber accompanied by a little kick of garlic and velvety creaminess of Greek yogurt. 500ml Greek yogurt 1 large cucumber 4 cloves of garlic Fresh mint leaves (4-8 leaves) Spring onion (quarter of a bunch) Salt & pepper Pour yogurt into a bowl. Add grated cucumber, crushed garlic and chopped spring onion. Season with dash of salt and pepper to taste and mix well. Chop fresh mint leaves and add to tzadzyki. Put in the fridge and serve cold dressed with fresh mint. – super easy, simple and rustic with lovely sweetness of butternut squash, saltines of feta cheese and fresh flavours of herbs. 1 butternut squash Feta cheese Green herbs (chives, spring onion, parsley or coriander) Peel and deseed butternut squash and cut it into large chunks. Boiled it in a salted water until soft. When cooked, drain it from water and set aside to cool down. Serve cold with crushed feta crumbs on top and chopped green herbs.