FATHER'S DAY BBQ

SPOIL DAD WITH THESE SIZZLING STANDOUTS!

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Chicken and Oregano Skewers

SERVES 4

PREP & COOK 35 MINS

■ 500g chicken breast fillets

■ 2 tbsp lemon juice

■ 2 tsp dried oregano

■ 750g baby potatoes, halved

■ 1 large red onion, cut into thin wedges

■ 1 tbsp olive oil

■ Lebanese bread, to serve

GARLIC LEMON YOGHURT

■ ¾ cup Greek yoghurt

■ 2 cloves garlic, crushed

■ 1 tbsp lemon juice

1 Cut chicken into 3cm pieces. Place in a large bowl with juice and oregano. Season with salt and pepper. Refrigerate, covered, for 30 mins.

2 Boil, steam or microwave potatoes until just tender. Drain. Cool slightly.

3 Thread chicken, potatoes and onion alternately onto 8 x 25cm-long metal skewers. Brush with oil.

4 Heat a lightly oiled, large barbecue grill plate over a medium-high heat. Add skewers. Cook, turning occasionally, for about 10 mins, or until chicken is cooked.

5 GARLIC LEMON YOGHURT Combine all ingredients in a bowl. Season with salt and pepper.

6 Serve skewers with yoghurt and bread.

Steaks with Jalapeño and Coriander Salsa

SERVES 4

PREP & COOK 35 MINS

4 medium washed potatoes, thickly sliced

2 tbsp olive oil

1 tbsp garlic steak seasoning

4 beef T-bone steaks

JALAPEÑO AND CORIANDER SALSA