Grilled chicken with Lemon Cucumber

Well, flavor, savory, delicious, intoxicated, attractive… there are many many adjectives to describe and delineate a big meal or a dish of delicacies. However, if we know the way to cook or cuisine by own, that is really excellent for us. When we duty off or holiday time, we may buying some vegetables, meats, seasoning and ingredients or something related cooking, then begin our nice day with the delicacies, meanwhile, you may invite your family members or good friends to the house, showing your super skill of cuisine in front of them. I trust that you may gain enough contents when they praise you and envy your cooking skill. Certainly, if me, that is not enough because they just see my method of cooking and never try these delicious food I cook. There is another aspect we have to care when we cook, that is whether the cuisine is benefit about our health or how much nutrition these material own? Certainly, today the main mission is about recipe sharing, Grilled chicken is very known for the most of people. However the delicious and nutritious grilled chicken should adopt my grilled chicken recipe.

The health benefits of chicken include its ability to provide a good supply of protein, essential vitamins, and minerals. It also aids in weight loss, regulating cholesterol and blood pressure, and reducing the risk of cancer. Chicken (100g), its ingredient contains moisture (65g), energy (215kcal), protein (18g), fat (15g), saturated fat (4g), cholesterol (75mg), calcium (11mg), iron (0.9mg), magnesium (20mg), phosphorus (147mg), potassium (189mg), sodium (70mg), and zinc (1.3mg) according to the USDA, in meantime, let me popularize about science technology about Vitamins which chicken contained, it contains thiamin, riboflavin, niacin, folate, vitamin A, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, and vitamin K.

1) Weight Loss

Foods with high levels of protein are proven to be more effective in reducing fat and poultry has been among the chief contenders in weight reduction. Studies and trials have revealed that considerable weight reduction was observed in people who ate chicken breasts. This may be attributed to its high protein content and reduced calories.

2) Reduced Cancer Risk

Studies have discovered that at non-vegetarians, a greater consumption of red beef , pork/ham raised the risk of colorectal cancer, whereas in fish and poultry drinkers, the probability of growing this cancer in later life has been decreased, even though the evidence isn’t conclusive. It’s also thought to decrease the danger of colon cancer.
Recipe: Grilled chicken with Lemon Cucumber


4 skinless, boneless chicken breast halves (1-1/2 pounds)

1-2 tablespoons olive oil

2 teaspoons ground cumin

1/2 teaspoon salt

1/4 teaspoon cracked black pepper

1 medium seedless cucumber, chopped (2 1/2 cups)

1 large tomato, chopped (1 cup)

1/4 cup finely chopped onion

1/2 teaspoon finely shredded lemon peel

2 tablespoons lemon juice

2 cloves garlic, minced

1/3 cup nonfat plain Greek yogurt

1 tablespoon honey

1 tablespoon milk


1) Brush chicken breast halves with olive oil sprinkle with ground cumin, salt, and pepper. Grill to a covered grill directly over medium heat for 12 to 15 minutes, until done (170 degrees F), turning once.

2) Meanwhile, for Lemon-Cucumber Relish, at a medium bowl combine lemon, onion, tomato, lemon peel, lemon juice, and garlic; stir to blend. In a small bowl combine yogurt, honey, and milk; stir to blend.

3) To serve, top chicken with Lemon-Cucumber Relish. Drizzling with some Yogurt sauce. Making 4 servings.

Grilling Recipe Lamb Chuanr

Lamb, I trust everyone will know that and discuss it with saliva for many topic of cooking. However, by this time I will introduce you all about Chinese cooking way for lamb. Normally Chinese call Lamb Chuanr, namely Lamb Kebabs. It is very popular in China, even in every cuisine street, every restaurant. This delicacy derives from XinJiang of China, a place where is good at pasturing sheep and cows and plenty of producing lamb and beef. The lamb from XinJiang is very fresh, savory, meat quality is absolutely good.

About lamb benefit, I will list for some below,

1) Lamb contains L-carnosine, it is a compound which contains two amino acids (proteins) secured together; beta-alanine and histidine. Only certain foods contain carnosine in high amounts, and lamb is one of these. One of these, carnosine Seems to Possess anti-atherosclerotic effects, which means that it may help to Safeguard against cardiovascular disease.

2) Extremely rich in protein, One of the biggest positives from eating lamb is the protein content. Although it’s well known that lamb is a great source of protein, not all protein has been created exactly the same. Quite simply; the efficacy by which our body can use protein is different based upon the particular food along with the amino acids it contains. It means our body can use lamb protein more efficiently than ‘incomplete’ proteins in plant foods.

3) Nutrient Dense from lamb, When some people prefer to judge meals based on the number of calories it contains, the caloric load states little about the food comparative health worth.The ideal measurement of the health properties of a specific food is nutrient density. Lamb with high score test for Nutrient dense.

4) Omega-3 Fatty Acids, Omega-3 fatty acids possess an anti-inflammatory impact, whilst omega-6 is pro-inflammatory. Supplying both of these essential fatty acids are rather balanced, they’re equally beneficial and useful. But, some people are now eating a diet That’s coming 20:1 in favor of omega-6 into omega-3. Eliminating omega-6 vegetable oils like soybean oil is a terrific way to change this. Furthermore, consuming omega-3 fatty acids in fish (particularly fatty fish) helps to secure more omega-3.

Recipe: Grilling Lamb Chuanr


1 1/2 to 2 pounds lamb breast

2 tablespoons Shaoxing wine or dry sherry (optional)

3 tablespoons cumin seeds

1 tablespoon Chinese chili powder

2 teaspoons powdered garlic

2 teaspoons powdered fennel

2 teaspoons kosher salt


1) Split the lamb breast meat off the bones and then cut them into little chunks of about 1″ by 1/2″ by 1/2″, leaving the fat attached. Spear the lamb on bamboo grilling skewers, therefore the layers alternate between meat and fat. In the event you decide to utilize Shaoxing wine (traditional Chinese Wine from ZheJiang Province), then brush it all of the meat and allow the skewers break for 15 minutes.

2) Even though the skewers are still resting, preheat a charcoal or gas grill to high heat.

3) Make the chuanr seasoning by stirring together the cumin seeds, chili powder, powdered garlic, powdered fennel, and kosher salt.

4) Shake the chuanr seasoning liberally over the skewers, coating the meat thoroughly. Certainly, it is up to how many seasoning you need.

5) Put the skewers on the grill, cook for four minutes, then turn them. The fat will start to melt and become semi-translucent. Continue grilling until the meat is cooked through, about 8-10 minutes total. Meanwhile, two sides of meats or mean skewers should be grill for same time to ensure the raw meat to become cooked.

6) Remove the skewers from the grill or BBQ shelf and then picking by everyone. Lamb chuanr are served by the handful, together with beer.

Awesome Chicken recipes of all time

Chicken may offer us dainty as staple, non-staple food, snacks in many ways. Initially, cocks and hens are only the poultry, supplying us eggs and chicken meat, however, the meat from cocks or hens are rough to cook like boiled, roasted, deep fried. Along with people’s demand of food improvement, now there are so many methods to cook the chicken, now let us enjoy some the best chicken recipes below, certainly, expecting you may share your special way to us as interaction.

Buffalo Wings

Stir with blue cheese, buttermilk, mayonnaise, sour cream, and lemon juice in a medium bowl. Season with pepper and salt. Can Ahead: Dressing may be made as many as two days ahead. Cover and cool.

Let wings sit at room temperature 30 minutes; this is going to take the glow off and help them cook evenly. Meanwhile, melt butter in a small saucepan over moderate heat. Pepper, also 1/4 tsp. Salt until blended. Remove pan from heat and put apart; rewarm before pitching with wings

Pour oil into a large heavy pot to a depth of 2″ and match with a deep-fry thermometer. Heat over medium-high heat until thermometer registers 375°.

Meanwhile, put cornstarch in a large bowl. Season wings with salt and pepper. Working in 3 batches, dredge wings in cornstarch, shaking off excess, then gradually lower chunks into acrylic. Fry, turning occasionally, until chicken is cooked through and crust is golden brown and very crisp, 10–12 minutes. Transfer to a wire rack set within a rimmed baking sheet and then transfer to oven to keep warm while you fry remaining wings.

Transfer wings into a large bowl, then add heated sauce, and toss to coat. Serve immediately with celery sticks and blue cheese dressing for dipping.


Blue Cheese Dressing

2 ounces mild blue cheese (such as Roquefort or Saint Agur), crumbled

¼ cup buttermilk

¼ cup mayonnaise

¼ cup sour cream

1 tablespoon fresh lemon juice

Kosher salt, freshly ground pepper

Wings and Assembly

2 tablespoons unsalted butter, melted

½ cup hot pepper sauce (such as Frank’s)

½ teaspoon cayenne pepper

Kosher salt, freshly ground pepper

Vegetable oil for frying (about 10 cups)

¾ cup cornstarch

3 pounds chicken wings, tips removed, drumettes and flats separated

4 celery stalks, cut into thin sticks

Special Equipment

Deep-fry thermometer

Chicken Noodle Soup

Trim dark green leaves out of leek; shed but two. Slice leek in half lengthwise; place aside. Tuck parsley, thyme, and bay leaves within leek leaves; tie shut with kitchen twine.

Heat oil in a large heavy pot over moderate. Working in batches, cook wings, turning frequently, until browned all over, 15–20 minutes.

Add onion, celery, carrots, garlic, and allowed leek to bud. Cook, turning occasionally, until browned, 10–12 minutes. Add tomato paste; cook, stirring, until slightly darkened, about 3 minutes. Insert 1/2 cup water, scraping up browned bits. Add pockets, leek package, peppercorns, and 12 cups waterbring to a boil. Reduce heat; simmer, skimming occasionally, until inventory is heavy amber and chicken is falling off the bone, 11/2–two hours. Remove chicken and veggies. Strain stock into a clean large heavy pot.

Bring stock to a simmer over medium-high warmth; season with pepper and salt. Insert thighs, cover, and simmer till cooked through, 8–10 minutes. Transfer thighs into a plate; let cool slightly. Shred meatdiscard bones.

Add onions and carrots to pot; simmer till tender, approximately 5 minutes. Add meat.


Dark chicken stock

1 leek

Stems from ½ bunch parsley

6 sprigs thyme

2 bay leaves

1 tablespoon vegetable oil

3 pounds chicken wings

1 onion, unpeeled, quartered

3 carrots, peeled

2 celery stalks

2 garlic cloves

1 tablespoon tomato paste

½ teaspoon black peppercorns


Kosher salt and freshly ground black pepper

2½ pounds bone-in chicken thighs, skin removed

8 ounces carrots, peeled, sliced ½” thick

8 ounces pearl onions, peeled, halved through root

8 ounces egg noodles

Fresh chervil (for serving)

Chicken Brochettes

Put garlic in a mortar; year with egg and salt to a very fine paste. (Alternatively, put garlic on a cutting board, season with salt, and mash together with the aspect of a chef’s knife) Transfer garlic paste into a small bowl and slowly whisk in oil.

Very slowly whisk yogurt to garlic mixture until emulsified. (Add too quickly and sauce will break. Should it break, slowly whisk in 1 teaspoon. Water before serving.)

Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowlseason with salt. Cover and chill at least two hours.

Prepare grill for medium-high oil and heat grate. Thread chicken on skewers. Grill, turning occasionally, until cooked through, 8–12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.


Garlic Sauce

4 garlic cloves, finely chopped

Kosher salt

⅓ cup olive oil

3 tablespoons plain yogurt


2 pounds skinless, boneless chicken thighs, cut into 2” pieces

2 garlic cloves, chopped

½ cup finely chopped fresh flat-leaf parsley

2 teaspoons ground cumin

2 teaspoons paprika

¼ teaspoon crushed red pepper flakes

Kosher salt

Vegetable oil (for grilling)

Warm pita bread, labneh (Lebanese strained yogurt), chopped tomatoes, and fresh mint leaves (for serving)

Special equipment

Sixteen 8” bamboo or metal skewers