Lemon, Garlic, Rosemary & Sage Chicken Kebabs

There’s nothing better than char-grilled chicken kebabs at a Braai (Barbecue), but the ones you buy in store are often covered in a sticky, sugary marinade. So this is a lighter, healthier way to make your own chicken kebabs at home.

What you’ll need:

  • 4-5 Chicken breasts cut into bits that you can ‘skewer’, dont get them too thick or they may not cook in the middle
  • Juice of half a lemon
  • 1/4 cup olive oil
  • salt & pepper
  • Rosemary
  • Sage
  • 1 Minced clove of garlic
  • Wooden skewer sticks (Cut these to fit the size or your grill pan or braai before you skewer the chicken onto it)

The ‘How to’:

  1. It’s best to let this marinade overnight in the fridge before cooking. If you’re short on time, 2-4 hours marinading should do the trick.
  2. Make the marinade mix:
    • In a small bowl whisk together the lemon juice, olive oil, salt & pepper, rosemary, sage and garlic.
  3. Place the cut pieces of chicken into a zip lock bag or tupperware. Pour the marinade into the bag. Seal & ‘smush’ around to get all the pieces of chicken covered.
  4. Put into the fridge to marinade overnight.
  5. Cut your wooden skewers to fit the size or your grill pan or braai before you skewer the chicken onto it.
  6. After marinading, push the pieces of chicken onto the skewers and grill until cooked.
  7. Enjoy with a side salad!



Homemade Cheese & Onion Beef & Lentil Burgers

Protein packed burgers with a combination of lentils & beef mince!


  • 1 diced onion
  • 3 garlic cloves minced
  • 1 can lentils drained & rinsed
  • 500gr beef mince
  • 1/2 cup grated cheese
  • 1/2 cup oats
  • 1tsp salt
  • Pepper to taste
  • 1 large egg

Get cooking:

  1. Place all the ingredients into a food processor. Pulse a bit and then scrape down the ingredients still sitting at the top to ensure an even consistency. Pulse again. You don’t want to over pulse it or it will become too mushy.
  2. Roll spoonfuls of burger mixture into balls and shape into patties.
  3. To cook, Fry them in olive oil.

Serve with mashed avocado & feta on a bed of lettuce with a side of sweet potato or carrot chips!

It makes a big batch, about 15 patties and they freeze raw really well! Just wrap individually in cling film and place in a ziplock bag.

Baked Pesto Chicken – a new favourite!

I have wanted to make my own basil pesto for some time now and finally the time has come! If you’re a pesto fan you’ve got to try this, and if not, this may just be the recipe to change your mind. This is definitely going to be a staple in my fridge/freezer going forward (I haven’t tried freezing it yet but I will try it out and update you).

Baked Pesto Chicken – a new favourite!

Serves 1 & leftovers for lunch the next day


  • 2 Chicken Breasts (use more if needed)
  • Grated Mozzarella Cheese – about a cup
  • 1 Roma tomato sliced (add more if desired)
  • Green beans (for your side)

For the pesto: this recipe will make a batch to keep in the fridge or freeze

  • 60g Fresh Basil Leaves – I used 2 x 30g packs from woolworths
  • 100g Raw Walnuts
  • Freshly Squeezed Lemon Juice of 1 lemon
  • ¼ Cup of grated Reggiano Parmigiana
  • 2 Garlic Cloves – minced
  • ¼ Cup Olive Oil
  • Salt & Pepper
  • 2 tsp Water


  1. Preheat oven to 200 degrees C.
  2. Now, on to the pesto!
    1. Rinse and dry the basil leaves (I use a salad spinner).
    2. Add the basil and walnuts to a food processor. Process until the walnuts are finely chopped and combined with the basil. You may need to scrape down the sides and buzz again in the processor.
    3. Then add the lemon juice, olive oil, salt & pepper, minced garlic and grated Reggiano Parmigiana. Once well combined, add the 2 tsp of water whilst the food processor is running.
  3. Place the chicken breasts in a baking dish. Then top with the pesto, sliced tomato, salt & pepper, and sprinkle with the mozzarella. Bake in the oven for 30 minutes.
  4. Top and tail your green beans, place into a microwavable dish and cover with water, cook for 4 minutes. Serve on the side with a bit of butter. If you’e feeling hungrier and want to add to the sides, a baked sweet potato would go well!


This is such a simple meal to make and it’s super tasty! Definitely give it a try and let me know how you find it.

Simple, Spicy Chicken Breasts that go well with everything

Chicken breasts are a great source of lean protein, they’re quick to cook, store well and taste good hot or cold. Not to mention, they go well with just about everything!

These are my three ‘go-to’ simple spicy mix variations (one’s a little more spicy than the other):

Mix 1: More Paprika, Less Spice

  • Paprika Powder (I LOVE this stuff  – I use quite a lot of it for this)
  • Garlic Powder
  • Salt

Mix 2: Paprika with a kick

  • Cayenne Pepper
  • Paprika Powder
  • Garlic Powder
  • Salt

Mix 3: Smells like Curry

  • Cumin Powder
  • Cayenne Pepper
  • Paprika Powder
  • Garlic Powder
  • Salt


  1. I like to flatten out my chicken breasts before cooking, this helps reduce the required cooking time (who doesn’t love a time saver?) and also increases the surface area to allow for more flavour. To do this you’ll need a chopping board, a sharp knife, a meat tenderiser (hammer-looking thing, or a rolling pin) and some cling wrap or a plastic sandwich bag.
  2. Step 1: Place your chicken breast on the chopping board, put your hand over the top of the chicken breast to hold it down whilst you cut it in half length-ways.
  3. Step 2: Place to two pieces slightly apart from one another on the chopping board (they tend to spread out when you flatten them) and cover one of the pieces with either clingfilm or a small sandwich bag (this is to avoid being splattered with raw chicken juices).
  4. Step 3: Hit the piece of chicken with the flat side of the meat tenderiser (hammer/rolling pin) firmly but not too hard – you don’t want it to turn to mush! Hit it until it’s about 1 cm thick. Repeat with the other chicken breast halves.
  5. Step 4: You can either mix all of the spices in a mortar and pestle first before spicing your chicken breasts or just shake the spices onto the chicken breasts on both sides.
  6. Step 5: Heat up some Extra Virgin Olive Oil in a frying pan and fry the chicken breasts for about 2-3 minutes a side (depends on the thickness of the chicken) until cooked. Be careful not to over-cook the chicken or it’ll be chewy & dry.
  7. I make these often and pair them with some steamed broccoli and cauliflower, some gem squash, a salad, half an avocado, brown wild rice, spinach, stir-fried vegetables, cooked shredded cabbage or quinoa. Also, I always make double of what I make for dinner so I’ve got lunch to take to work for the next day 😉

I hope you enjoy making some spicy chicken breasts to go with your next meal 🙂 Let me know what you think!