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Watermelon Feta Salad – The Ultimate Refreshing Summer Recipe

  When the summer heat hits, the last thing you want is to stand over a hot stove. This Watermelon Feta Salad is your answer — sweet, juicy watermelon paired with creamy salty feta, fresh mint, and a zesty lime dressing. No cooking. No fuss. Ready in just 5 minutes! Ingredients (Serves 4) 4 cups watermelon, cubed 3 oz feta cheese, crumbled ¼ red onion, thinly sliced 10 fresh mint leaves 2 tbsp olive oil 1 lime, juiced ¼ tsp black pepper How to Make Watermelon Feta Salad Step 1 – Prepare the Base Arrange the cubed watermelon on a large plate or shallow bowl. Scatter the thinly sliced red onion evenly over the top. Step 2 – Add the Toppings Crumble the feta cheese generously over the watermelon. Tear the fresh mint leaves by hand and scatter them across the salad. Step 3 – Dress and Serve Drizzle with olive oil and fresh lime juice. Finish with a crack of black pepper. Serve immediately while cold and fresh! Storage This salad is best eaten immediately after dressing. If you need to ...
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Quick & Easy Chicken Seekh Kebab Recipe – Ready in 30 Minutes


 

Ingredients (Serves 4)

500g ground chicken

1 small onion, finely grated

3 garlic cloves, minced

1 tsp fresh ginger, grated

3 tbsp fresh cilantro, chopped

1½ tsp garam masala

1 tsp cumin powder

½ tsp chili powder

1 tsp salt

2 tbsp oil (for grilling)


Step-by-Step Instructions

Step 1: Mix the Kebab Mixture

In a large bowl, combine ground chicken, grated onion, garlic, ginger, cilantro, and all the spices. Mix thoroughly with your hands until everything is evenly combined.

Pro Tip: Squeeze the excess moisture from the grated onion using a clean kitchen cloth before adding it. This is the secret to kebabs that hold their shape!

Step 2: Chill the Mixture

Cover the bowl with cling film and refrigerate for at least 15 minutes. This step firms up the mixture and makes it much easier to shape around skewers.

Step 3: Shape the Kebabs

Divide the mixture into 8 equal portions. With wet hands, mould each portion around a metal skewer, pressing firmly to form an even cylinder about 10–12 cm long. No skewers? No problem — shape them into logs and cook them the same way.

Step 4: Grill to Perfection

Heat a grill pan or heavy skillet over medium-high heat and brush with oil. Cook the kebabs for about 10 minutes total, turning every 2–3 minutes, until they're beautifully charred on the outside and cooked through.

Step 5: Serve!

Transfer to a plate and serve immediately with:

Green chutney (mint and coriander)

Tamarind or ketchup

Sliced raw onion and lemon wedges

Warm naan or roti


Make-Ahead & Storage Tips

Freeze uncooked: Shape the kebabs, lay flat on a tray, freeze for 1 hour, then transfer to a freezer bag. Cook from frozen, adding 5 extra minutes.

Refrigerate: Uncooked kebab mixture keeps well in the fridge for up to 24 hours.

Leftovers: Cooked kebabs keep in the fridge for 3 days. Reheat in a hot pan for 2–3 minutes.

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