Lentil & Bulgur Pilaf with Green & Yellow Squash

Based on a traditional Lebanese Lenten dish, this recipe makes a terrific vegetarian meal. Serve with warm whole-wheat flatbread or pita and a dollop of tangy plain yogurt.


Ingredients:

• 4 1/2 cups reduced-sodium chicken broth or vegetable broth
• 1 1/4 cups brown lentils, rinsed
• 1 medium onion, chopped
• 1 bay leaf
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon ground allspice
• Freshly ground pepper to taste
• 3/4 cup coarse bulgur (see Ingredient note)
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
• 1 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
• 1 clove garlic, minced
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro or dill

Preparation:

• Combine broth, lentils, onion, bay leaf, salt, allspice and pepper in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and cook for 20 minutes. Add bulgur and cook until the lentils and bulgur are tender and the liquid is absorbed, 15 to 20 minutes more. Remove the pilaf from the heat, discard the bay leaf and stir in lemon juice.
• Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini, squash, garlic and lemon zest; saute for 5 minutes. Stir in parsley and cilantro (or dill). Season with pepper. Stir into the pilaf.
  
• Serve hot.

Ingredient Note: Fiber-rich bulgur is made from whole-wheat kernels that are precooked, dried and cracked. You can find it in natural-foods stores and many supermarkets.

Green Beans with Creamy Garlic Dressing

Inspired by a Lebanese pasta dish, we toss steamed green beans with garlicky yogurt for an easy side dish. Try it with roast lamb.


Ingredients:

• 1 pound green beans, trimmed and cut diagonally into 1-inch pieces
• 1 small clove garlic, minced, or 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 cup nonfat plain yogurt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh parsley (optional)
• Freshly ground pepper to taste

Preparation:

• Place a medium bowl of ice water near the stove. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender, 6 to 8 minutes. Transfer the beans to the ice water to cool. Remove from the ice water with a slotted spoon and let drain on a kitchen towel; blot dry with another towel.
• If using fresh garlic, mash with salt using the back of a spoon until a paste forms. Whisk the garlic paste (or garlic powder and salt) with yogurt, oil, parsley (if using) and pepper in a large bowl. Add the green beans and toss to coat. Serve cold.

Lamb Chops with Lebanese Green Beans

Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh.

Serve with: Bulgur or rice pilaf.


Ingredients:

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• 2 tablespoons chopped fresh mint or 2 teaspoons dried, divided
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 3 cups diced tomatoes (4-5 medium)
• 1/3 cup water
• 12 ounces green beans, trimmed
• 8 lamb loin chops, trimmed (1 1/2-1 3/4 pounds total)

Preparation:

• Preheat oven to 400°F.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.
• Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.
• Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.

Moroccan Fruit salad Recipe

Ingredients

Seasonal, colourful fruit, washed and cut into chunky pieces – grapes, rockmelon, apple, pear, mandarin segments – pits removed, banana.

Moroccan Dressing

1 cup water
1 small stick cassia bark
2 teaspoons orange blossom water
3 tablespoons sugar
2 tablespoons lemon juice
10 mint leaves, torn

Preparation

Combine all ingredients for dressing except mint leaves in a saucepan. Bring to the boil and simmer for 5 minutes. Cool and place in fridge for 1 hour then mix dressing through the fruit salad with mint leaves.

Ajhi B'ziat

Ajhi or Ijee B'ziat (Eggs Omelet) is a famous Lebanese dish for beakfast. If you whipped one of these up on the morning after a hot date, let me guarantee that your guest will be impressed.

Ingredients:

• 6 eggs
• 2 Tablespoons minced fresh parsley
• 2 Tablespoons minced fresh mint
• 4 green onions, minced
• 3 cloves garlic, minced (Optional)
  
• 2-3 Tablespoons olive oil
• salt and pepper to taste

Preparation:

• Heat the oil over a low heat in a non-stick skillet while you whip the eggs. Mix in the parsley, mint, green onions and garlic. Fry in the hot oil as you would any omelet. Serves 3

Another similar way to prepare Ajhi or Ijee B'ziat (Eggs Omelet)

Ingredients:

• 4 eggs
• 1/4 cup chopped mint
• 1/4 cup chopped parsley
• 1/2 cup chopped scallions
• 1 tsp. flour Salt and pepper

Preparation:

• Combine well beaten eggs with rest of ingredients. Drop by spoonfuls into hot fat. Makes about 20 small omelets.

Grilled Skirt Steak

Enjoy a yummy dish of Skirt Steak. Let's fire up the grill and start...


Ingredients

1/2 cup olive oil
1/3 cup soy sauce
4 scallion, washed and cut in 1/2
2 cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 lbs inside skirt steak, cut into 3 equal pieces

Preparation

• Heat charcoal, preferably natural chunk, until gray ash appears.
• In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
• In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade.
• Seal bag, removing as much air as possible.Allow steak to marinate for 1 hour in refrigerator.
• Remove steak from bag and pat dry with paper towels.Using a blow dryer, blow charcoal clean of ash.
• Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
• When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
• Remove meat from foil, reserving foil and juices.Slice thinly across the grain of the meat.
• Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

Zesty Grilled Vegetables Recipe

This grilled vegetables recipe is full of flavor and high in vitamin C. Also a good source of Vitamin A.

Ingredients

• 1/2 cup Virgin Olive Oil
• 1/4 cup white vinegar
• 3 Tbsp. lemon juice
• 1 package of Italian Salad Dressing & Recipe Mix
• 2 lb. mixed fresh vegetables (zucchini, red peppers, yellow peppers, green peppers, new potatoes and squash) cut up

Preparation

• MIX oil, vinegar, juice and salad dressing mix in cruet or small bowl as directed on package.
• Reserve 1/4 cup of the dressing; refrigerate until ready to use.
• POUR remaining dressing over vegetables in shallow glass dish; cover.
• Refrigerate 1 hour to marinate, stirring after 30 min.
• Drain vegetables; discard marinade.
• PREHEAT greased grill to medium-high heat.
• Grill vegetables 8 to 10 min or until tender and crispy, turning and brushing occasionally with the reserved 1/4 cup dressing.

Lebanon Pictures - Lebanese Food 2

Lebanese Food - Chicken Dishes

Shish Tawook - Grilled boneless chicken marinated in a special Lebanese garlic sauce, served with rice and salad

Chicken Curry - Served with rice


Lebanese Food - Meatless Dishes

Bamia B'ziat - Fresh okra cooked in a tomato sauce made with garlic and onions, served with rice


Mujaddara (Cracked Wheat) - Lentils cooked with cracked wheat and onions, served with fatoush (mixed salad with pomegranate nectar)


Wara enab B'ziat - Grape leaves stuffed with vegetables (served cold)


Eggplant Stew - Eggplant stewed with potatoes, and onions, in tomato sauce, served with rice


Ajhi B'ziat - Lebanese omelet made with fresh herbs, onions, and spices, served with salad


Mjaddara B'riz - Lentils cooked with rice & onions, served with Khiar B'leban (yogurt salad)


Seleck B'loubia (vegetarian favorite) - Celery and black eye beans sautéed with a mixture of onion, garlic, and fresh coriander, served with salad


Kibbe B'ziat - Pressed potatoes and cracked wheat stuffed with onions, walnuts and raisins, served with salad


Batata B'tahini - Sautéed cauliflower, potato, and garlic in a tahini sauce, served with rice

Grilled Pesto Pizza

For some kind of change during this weekend, instead of the burgers, take on this Grilled Pesto Pizza Recipe & you’ll never foreget it's delicious taste. Enjoy!

Ingredients

• Processor Pizza Dough (see recipe) or 1 pound frozen bread dough
• Olive oil
• 1/4 cup store-bought or homemade pesto
• 2 cups grated mozzarella, sharp Cheddar, or Fontina cheese
• 2 large tomatoes, halved, seeded, and thinly sliced
• 1 to 2 tablespoons chopped fresh parsley
• Pepper, to taste

Preparation

• Prepare the dough and set it aside to rise. Punch it down and knead it briefly on a floured surface. (If you’re using the frozen dough, thaw it for several hours in a plastic bag at room temperature.) Divide the dough in half, shaping each half into a ball. Let it rest for 5 minutes.
• Start your grill. If you are building a fire, bank the coals on one side, so one side is hotter than the other. Lightly oil a large baking sheet and set it aside.
• On a floured surface, roll each dough ball into a 9- to 10-inch circle no less than 1/4 inch thick. (If the dough tends to spring back, let it rest 5 more minutes before proceeding.) Lightly brush olive oil on both sides of the dough circles and transfer them to the baking sheet. Let them rest 3 to 4 minutes.
• Using both hands, carefully set one of the dough circles over the hot side of the fire. (If you’re not using banked coals, just set your grill to medium heat.) Grill for 1 1/2 to 2 minutes undisturbed, so the bottom has a chance to set - the top will bubble. Using a large spatula, flip over the dough and grill it for another 1 1/2 minutes on the hot side of the grill.
• Slide the crust onto the cooler side of the grill and immediately spread it with 2 tablespoons of pesto. Quickly top with 1 cup of the cheese, then cover generously with 1 sliced tomato. Continue to grill for 2 to 3 minutes in the cooler area, sliding the pizza around, if necessary, to brown the bottom evenly. (Don’t let a little charring bother you.)
• Slide the pizza onto a platter and top with the chopped parsley and pepper. Repeat for the other dough circle, slicing and serving the first one as the second one grills. Serve & enjoy!

Halloumi Cheese kebabs with thyme & lemon baste

Preapare the grill and enjoy barbecuing in the backyard with a wonderful Halloumi kebabs with thyme & lemon baste.


Ingredients

FOR THE KEBABS

• 2 medium courgettes
• 1 large red onion
• 250g low fat halloumi cheese , cut into 16 chunks (we used Cypressa Halloumi Lite)
• 16 cherry tomatoes

FOR THE LEMON BASTE

• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp fresh thyme leaves (preferably lemon thyme)
• 1 tsp Dijon mustard
• pitta bread , to serve

Preparation

• Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
• To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
• Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

Lebanon Pictures - Lebanese Food 1

In this page you will find pictures of best Lebanese food served at Lebanese restaurants - I am so sorry if I make you hungry:

Lebanese Soup Dishes

Lebanese Lentil Soup

Yogurt Soup - Served Hut

Lebanese Salads

Khiar B'leban - Yogurt and cucumber salad with garlic and mint

Vegetable Salad - Lettuce and tomato salad

Tabbouli - Special Lebanese salad made with chopped parsley, tomatoes, onions, & cracked wheat

Fattoush - Mixed salad with lettuce, tomato, parsley, toasted pita bread, & pomegranate nectar

Grilled Chicken Fattoush - Grilled boneless chicken on top of fatoush salad, made with lettuce, tomato, parsley, toasted pita bread, & pomegranate nectar

Entrees

Shish kebab - Charcoal broiled lamb & vegetables on skewer, served with rice & salad

Kifta Mishwiye - Charcoal broiled ground leg of lamb mixed with vegetables & spices, served with rice & hummus

Shish Kabob & Kifta Mishwiye Combination Served with rice & salad

Kibbe B'siniye - Pressed Kibbe, baked, served with salad

Kibbe Mishwiye - Lean finely ground leg of lamb mixed with cracked wheat and stuffed with nuts, onion, & broiled meat, served with salad

Shish Barak - Small Lebanese meat pie-dumplings, cooked and served in a yogurt sauce made with garlic & cilantro, served with rice

Ajhi - Lebanese omelet made with fresh herbs, onions, pine nuts, and ground lamb, served with salad

Minazli - Sautéed eggplant cooked in a tomato sauce, and topped with ground lamb & pine nuts , served with rice

Bamia - Fresh okra cooked with lamb chunks in a tomato sauce made with pomegranate nectar, served with rice

Wara'anib - Grape leaves stuffed with ground lamb and rice

Malfouf - Cabbage stuffed with ground lamb, cumin, rice, and pomegranate nectar

Coussa B'leban - Fresh squash stuffed with ground lamb, rice and pine nuts in a yogurt sauce cooked with mint

Sbanegh - Sautéed spinach, ground lamb, and pine nuts served with rice and yogurt

Fassoulia - Dried white beans cooked in a tomato sauce with garlic, onion, and lamb chunks served with rice

Sheik al M'ehshi - Sautéed eggplant cooked with yogurt, garlic, and mint, topped with ground lamb and pine nuts, served with rice

Yakhneh B'leban - Stew of lamb chunks cooked in yogurt, served with rice

Couscous - Served with a variety of vegetables, lamb, beef, & chicken stewed in a tomato sauce

Curry - Choice of beef or lamb curry served with rice

Falafel Sandwiches with Yogurt-Tahini Sauce

Falafel is a healthy, vegetarian-friendly meal from the Middle East and Mediterranean. It's worth the effort to seek out Greek yogurt, which is thick, rich, and creamy. Make the sauce up to three days in advance and the falafel mixture up to one day ahead; bake falafel patties just before serving.

How to Prepare a Falafel Sandwich!

Ingredients - Serves 6

Sauce

• 1 cup plain whole-milk Greek yogurt (such as Fage Total Classic)
• 1 tablespoon tahini (sesame-seed paste)
• 1 tablespoon fresh lemon juice

Falafel

• 3/4 cup water
• 1/4 cup uncooked bulgur
• 3 cups cooked chickpeas (garbanzo beans)
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped green onions
• 1/3 to 1/2 cup water
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cumin
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon ground red pepper
• 3 garlic cloves
• Cooking spray

Remaining ingredients

• 6 (2.8-ounce) Mediterranean Style white flatbreads (such as Toufayan)
• 12 (1/4-inch-thick) slices tomato
• Chopped fresh cilantro (optional)

Preparation

• To prepare sauce, combine the first 3 ingredients, stirring with a whisk until blended. Cover and chill until ready to serve.
• To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.
• Preheat oven to 425°.
• Combine chickpeas and the next 9 ingredients (through garlic) in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.
• Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes on each side or until browned. Spread about 2 1/2 tablespoons sauce onto each flatbread. Top each flatbread with 2 falafel patties, 2 tomato slices, and chopped cilantro, if desired.
  

Falafel-Stuffed Pitas Recipe

Prepare these delicious falafel-stuffed pitas, and let your guests customize the toppings.

Ingredients - serves 4

Falafel:

• 1/4 cup dry breadcrumbs
• 1/4 cup chopped cilantro
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, crushed
• 1 large egg
• 1 (15-ounce) can chickpeas (garbanzo beans), drained
• 1 tablespoon olive oil

Sauce:

• 1/2 cup plain low-fat yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini (sesame-seed paste)
• 1 garlic clove, minced

Remaining ingredients:

• 4 (6-inch) whole wheat pitas, cut in half
• 8 curly leaf lettuce leaves
• 16 (1/4-inch-thick) slices tomato

Preparation

• To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties, and cook 5 minutes on each side or until patties are browned.
• To prepare sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk. Spread about 1 1/2 tablespoons tahini sauce into each pita half. Fill each pita half with 1 lettuce leaf, 2 tomato slices, and 2 patties.

Tips: To prevent the falafel mixture from sticking to your hands, dip them in water before forming the patties. Look for tahini near the peanut butter and other nut butters.

Grilled Lamb Chops Recipe

Lamb Chops are a great meal that you are probably missing out on. Few things are as tasty as a grilled lamb chop, they are called (Finger Burning) because you won't wait for them to cool before you dig in. Don't miss this dish at the BBQ season!


Ingredients

• 2 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Pinch cayenne pepper
• Coarse sea salt
• 2 tablespoons extra-virgin olive oil
• 6 lamb chops, about 3/4-inch thick

Preparation

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

This video recipe shows you How To Make Grilled Honey Rosemary Lamb Chops With Mustard Potatoes

Lamb: How To Make Grilled Honey Rosemary Lamb Chops With Mustard Potatoes

BBQ Beef Shish Kebab Recipe

It's spring time, the barbecue season, prepare your grill and enjoy BBQ Beef Shish Kebab with Parsley Salad Recipe. An easy to make dish with little preparation, nicely accompanied by the parsley salad. Experience this BBQ Beef Shish Kebab with Parsley Salad recipe. Watch this video and enjoy a perfect barbecue recipe.

Beef: How To Make BBQ Beef Shish Kebab With Parsley Salad

Lebanese Barbecued Chicken

This delectable Lebanese Barbecued Chicken dish has a distinct taste of the Middle-East. It makes the perfect, light choice for any hot summer day around the back-yard pool. Enjoy this video and learn How To Make Delicious Lebanese Chicken. Enjoy!

Middle Eastern: How To Make Lebanese Barbecued Chicken

Lamb skewers

It's barbecue time, prepare the grill and try this Lamb skewers with pistou, eggplant dip & Lebanese bread.


Preparation Time 20 minutes

Ingredients

• 4 lamb eye of loin (backstraps), cut in half lengthways, cut into 2cm cubes
• Salt & freshly ground black pepper
• 1 x 200g ctn eggplant with shallots dip (Savion brand)
• 4 rounds Lebanese bread, cut in half
• Lemon wedges, to serve

Pistou

• 2 tbs finely grated lemon rind
• 1 tbs finely chopped fresh continental parsley
• 1 tbs finely chopped fresh oregano
• 1 tbs olive oil
• 1 garlic clove, finely chopped
• Salt & freshly ground black pepper

Preparation

• Thread the lamb evenly among skewers. Season with salt and pepper.
• To make the pistou, whisk together the lemon rind, parsley, oregano, oil and garlic in a small bowl. Taste and season with salt and pepper.
• Heat a barbecue or chargrill on high. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking. Remove from heat.
• Place the eggplant dip in a serving bowl. Fold the bread into quarters to form triangles. Place on a serving platter with the dip. Arrange lamb skewers on a separate platter. Drizzle with pistou and serve immediately with lemon wedges.

Serves 4

Tips

• You will need 12 bamboo or metal skewers for this recipe.
• If using bamboo skewers, you will need to soak them in cold water for 10 minutes.

Grilled Chicken with Mango Salsa

Yummy summer dish of Grilled Chicken on Mixed Greens with Mango Salsa, it's great to be served at picnics. I think everyone will ask you about the recipe. The mango salsa is so good and versatile. You can serve it with any kind of meat and fish.


Ingredients:

Mango Salsa

• 2 ripe mangoes, pitted, peeled and cut into thin matchsticks
• 1 small red bell pepper, seeds & ribs discarded, cut into thin matchsticks
• 1 small green bell pepper, seeds & ribs discarded, cut into thin matchsticks
• 3 tablespoons chopped fresh cilantro
• 1/2 jalapeño, seeds and ribs discarded, finely chopped
• 1/4 cup fresh lime juice Kosher salt and freshly ground black pepper to taste

Chicken

• 4 chicken breast halves, skinned and boned
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 1 garlic clove, minced
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• Lime wedges
• 8 cups mixed salad greens
• Garnish: fresh cilantro sprigs

Preparation:

• To make the salsa combine all ingredients and season with the salt and pepper. Cover and refrigerate for at least 2 hours and up to 8 hours.
  

• Place chicken breasts in a heavy-duty zip-top plastic bag. Combine olive oil and next three ingredients; pour over chicken. Seal bag; marinate 30 minutes (or up to 2 hours) in refrigerator. Drain and discard marinade (or reserve and boil to use as sauce).

• Sprinkle chicken with salt and pepper. Cook, without grill lid, over medium heat (350 to 400 degrees F) 10 to 12 minutes or until juices run clear. Serve with fresh lime wedges, topped with Mango Salsa, over a bed of mixed greens. Garnish with a sprig of cilantro, if desired.