4-6 25 mins
1 clove garlic
1/2 tsp salt
4 anchovy fillets, rinsed well and patted dry (or 2 tsp anchovy paste)
3 tbsp mayonnaise
2 tbsp freshly squeezed lemon juice
1/2 tsp Dijon mustard Dash Worcestershire sauce
1/3 cup olive oil
1/2 cup grated Parmesan cheese
1/4 tsp ground pepper
1 pkg (320 g) Marcangelo Chicken Kabobs
4 thick slices crusty bread
2 hearts of Romaine lettuce, halved lengthwise with core intact
2 tbsp olive oil
Substitute your favourite store bought creamy Caesar dressing and pre-packaged croutons for an ultra-speedy salad.
Vinaigrette: Mash garlic with salt until a paste is formed. Mash in anchovies. Stir in mayonnaise, lemon juice, mustard and Worcestershire sauce. In a thin stream, gradually whisk in olive oil until mixture is emulsified. Whisk in cheese and pepper.
Grill Marcangelo kabobs over medium-heat, turning once, until cooked through, 8 to 10 minutes.
Brush bread slices with some of the vinaigrette. Grill over medium-high heat, turning once, until toasted, about 1 minute per side. Brush oil over cut side of Romaine lettuce. Grill, cut side down, until well-marked and softened, about 4 minutes.
Place each Romaine heart on plate. Cut bread into bite size pieces. Sprinkle over Romaine. Drizzle vinaigrette evenly over. Arrange chicken kabob over lettuce, drizzle with more vinaigrette. Garnish with Parmesan shavings.
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