Healthy Helpings TV

Cooking kebabs with kids (episode 4)

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Cooking for kids and getting kids in the kitchen needn’t be a pain. In this show Michelle shows you 2 sweet and 1 savory recipe your kids can get their hands into, explore new flavors and customize to suit their own tastes.

This is great for kids, but you don’t have to be a kid to appreciate these simple dishes, a marinade inspired by indonesian cooking with peanuts and sweet sauce and a second marinade straight out of the Mediterranean. For desert Michelle whips you away to the tropics with tasty banana, coconut and pineapple flavors.

Tags: cooking, kids, food, healthy

Pre-soak wooden skewers for at least 30 minutes to avoid them burning

2 tablespoons kecap manis (Indonesian sweet, dark soy sauce)
1/2 teaspoon grated fresh ginger
1 clove garlic, finely chopped
1 teaspoon light crunchy peanut butter
1 teaspoon lime juice
1/2 teaspoon sambal olek (chilli paste)

170g/6oz cube chicken fillet (I used thigh but breast is lower calorie)

Combine sauce ingredients in a large mixing bowl. Thoroughly coat chicken and set aside.

1 tablespoon extra virgin olive oil
1/2 tablespoon red wine vinegar
1 clove garlic, finely chopped
juice of half a lemon (1/3 cup approx.)
1 tablespoon chopped fresh oregano

170g/6oz Beef fillet or Lamb fillet diced into 1/2in cubes.

Combine sauce ingredients in a large mixing bowl. Thoroughly coat meat and set aside.

1 yellow bell pepper(capsicum)
1 red bell pepper (capsicum)
1 large zucchini
8 -12 cherry tomatoes
8 baby boconncini (or haloumi, mozzarella or feta)

Alternate threading chopped up vegetables with meat making sure there is 2 of each item on each skewer.

For the chicken skewers I used zucchini and peppers. For the beef skewers I used cheese, tomatoes and peppers. You can choose to use whatever veggies your kids like. Try some of these ideas: mushroom, eggplant, baby yellow squash, snow peas. Tofu would work well as a replacement for chicken if you were feeding vegetarians, but a longer marinating time is required.

Grill/Broil skewers for about 3 minutes each side, basting with leftover marinades along the way.

2-3 tablespoons low-fat natural yogurt
1/2 tablespoon each, chopped mint & cilantro (coriander)
1/4 teaspoon lime juice

Combine all ingredients in small mixing bowl to make dipping sauce.

1 large firm ripe banana, chopped
1/2 a pineapple, diced
1 tablespoon dried shredded coconut
3 tablespoons almond meal

Thread the fruit alternately onto skewers. Roll each skewer in a combination of almond meal and coconut. Grill until golden on each side and warmed through.

This entry was posted on Monday, January 29th, 2007 at 8:02 pm and is filed under Healthy Food, Poultry, Veggie, Beef, dinner, dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.