Quick meal ideas always rock because we don’t always have the time to cook, but we definitely want delicious food. Paprika pork with pineapple salad is one of those dishes that you can prepare in under thirty minutes. Mix and match other meats or fruits if desired.

Serves 4

Ingredients:

4 pcs pork loin steaks, butterfly cut

1/2 tablespoon mustard powder

3 teaspoons smoked paprika

1/4 teaspoon salt

For the pineapple salad

1/2 small pineapple, peeled, cored and cut into bite-size pieces

1 cucumber, seeded and cut into bite-size pieces

1 long red chili, seeded and finely chopped

1/3 cup chopped fresh flat-leaf parsley leaves

2 tablespoons lime juice

4 garlic cloves, crushed

Salt and freshly ground pepper to taste

Preheat a barbecue plate or grill and lightly grease it with oil.

After, pat dry the pork using a paper towel. Spray or lightly brush it with oil.

In a small bowl, combine the salt, mustard powder and paprika. Mix it well. Coat both sides of the pork with this mixture. Grill it for 2-3 minutes per side or until it is cooked according to your taste.

While grilling the pork, prepare the salad by placing the pineapple, cucumber, chili, parsley, lime juice and garlic in a medium sized salad bowl. Toss to combine. Season it with salt and freshly ground pepper to taste.

Put the grilled pork in individual plates and spoon some salad on the side. Serve immediately.

Photo Courtesy Of: Vancour

Greek-style barbecued chicken is a flavorful and aromatic dish that can be served during parties or when you have guests. It is best eaten with salad and polenta.

I find it easier to grill the chicken whole, but you may chop it up before marinating it if desired. You may also baste the chicken with the marinade while grilling it.

Serves 8

Ingredients:

2 whole fresh chickens

2 small red onions, grated

2 bunches fresh oregano, leaves picked and chopped

2 tablespoons finely grated lemon rind

8 garlic cloves, crushed

2 long fresh green chili, seeded and finely chopped

1/3 cup olive oil

Salt and freshly ground pepper to taste

Fresh oregano sprigs for serving

Rinse the chicken under cold running water. Pat it dry with a paper towel. Place it breast side down on a clean work surface or chopping board. With a sharp pair of kitchen scissors, cut along the sides of the backbone and remove it. Discard. Turn the chicken upside down and flatten it. Put it in a shallow dish. Repeat this with the other piece of chicken. Season it with salt and pepper.

Place the chopped oregano, onions, lemon rind, chili, garlic and olive oil in a small bowl. Mix well. Spread it over the chickens. Make sure you brush the insides as well. Let the chicken marinate for at least 10 minutes or up to overnight.

Preheat a barbecue plate or grill. Lightly grease it with oil. Barbecue the chicken skin-side down for 10 minutes or until it is browned and a bit charred. Flip it over and cook it for another 15 minutes or until it is done.

Cut the chicken into pieces using the kitchen scissors. Transfer it to a serving platter and top with oregano sprigs before serving.

Photo Courtesy Of:  @joefoodie

Yakitori or grilled skewered chicken is a Japanese dish which is an ultimate bestseller. People of all ages love these sweet and tender chicken bites infused with a Japanese sauce. The leeks and bell peppers add more taste to it too.

Serves 4

Ingredients:

1 tablespoon sugar

1/4 cup mirin

1/2 cup soy sauce

1/2 cup sake

1 lb. chicken meat

7oz. chicken liver

4 fresh shiitake mushrooms, stems removed

2 bell peppers, cut into cubes

1 leek, cut into cubes

Chili powder

16-20 skewers

Lemon wedges for garnish

First prepare the sauce by combining the sugar, mirin and soy sauce in a small saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for another 15 minutes or until the sauce is reduced to 1 cup.

Next cut the chicken and liver into cubes. Thread it on the skewers and alternate it with leeks and bell peppers. If you are using bamboo skewers, soak them in water for an hour before using.

Baste the skewered chicken and vegetables with the prepared sauce and then grill them for 3-5 minutes. Turn and baste them every few minutes until the chicken and the liver are cooked. Do not overcook. We want the chicken to remain juicy.

Remove from heat and transfer them to a serving platter. Sprinkle with chili powder and serve immediately with lemon wedges.

Photo Courtesy Of:  chibidelux

Otak-otak is a delicious Asian fish cake recipe, where the fish paste is wrapped in banana leaves and cooked on a grill. It is a palatable dish that is often eaten as a snack along with a hard-boiled egg. It can also be used as a sandwich filling or served with rice.

Serves 4

Ingredients:

500g Spanish mackerel, deboned and mashed

1 cup coconut cream

1 cup water

2 teaspoons kaffir lime leaves, finely chopped

1 1/2 teaspoons salt

Fresh banana leaves for wrapping, cut into squares

For the spice paste:

1 cup shallots

2 stalks lemongrass, sliced thinly

2 1/2 inch piece galangal or ginger root

2 1/2 inch turmeric or 1 teaspoon ground turmeric

2 teaspoons grated coconut, fried until golden brown

12 fresh small chili, seeded

4 candlenuts

1 tablespoon shrimp paste

1 cup water

Prepare the spice paste by placing the shallots, lemongrass, galangal, turmeric, fried grated coconut, red chili, candlenuts, shrimp paste and water in a food processor or blender. Process it for 1-2 minutes or until smooth. Transfer it to a small bowl and set aside.

Put the mackerel, coconut cream, water and kaffir lime leaves in the food processor. Process it for 1 minute or until well combined.

Combine the fish paste mixture and the spice paste mixture in a medium sized bowl.  Mix well.

Spoon some fish paste mixture at the center of a cut banana leaf. Wrap it and seal the ends with toothpicks. Repeat this procedure for the remaining ingredients.

Grill the wrapped fish paste on a hot plate or grill for 3-5 minutes or until the fish paste is set and the banana leaves are browned. Serve with bread or rice.

Photo Courtesy Of:   VirtualErn

Beef skewers with wasabi mayo is a delicious Japanese inspired recipe that popped into my head while looking for food ideas. It is a fun and creative dish that will suit your taste especially if you love spicy food or condiments like wasabi.

Ingredients:

1 teaspoon finely grated ginger

1/4 cup salt-reduced soy sauce

3 teaspoons lemon juice

1/2 teaspoon sesame oil

750g lean beef cubes

1 teaspoon wasabi

1/2 cup mayonnaise

Combine the soy sauce, ginger, half of the lemon juice and sesame oil in a medium sized glass bowl. Add the beef and allow it to marinate for 20 minutes in the refrigerator.

If you are using wooden skewers, soak them in water for 20 minutes. Drain and then set them aside.

To make the wasabi mayo, place the mayonnaise, wasabi and lemon juice in a small bowl. Mix well until well combined. Cover and refrigerate as needed.

Thread the marinated meat onto the skewers. After, slightly grease a stovetop grill with oil or oil spray. Cook the skewers for 4-6 minutes or until they are soft. Turn the skewers occasionally while cooking, depending on the desired doneness.

Place the beef skewers on a platter and serve it with the chilled wasabi mayo. Serve warm.

Photo Courtesy Of:   cherrylet