meat

Oven-baked turkey meatballs with harissa and grated courgette, juicy, lightly spicy and hands-off. Bake a batch, serve with yoghurt and salad, with a squeeze of lemon, then enjoy leftovers.

Sheet pan chicken fajita bowls with roasted peppers and onions, plus zesty lime rice. Everything cooks fast, tastes smoky and bright, packs well for lunch, with minimal washing up.

Sticky gochujang BBQ chicken skewers with sesame oil, glossy edges and savoury heat. Quick to marinate, easy to grill, and perfect with lime, spring onion and sesame seeds.

Harissa lemon BBQ chicken skewers with proper charred edges and bright spice. A quick marinade, a hot grill and frequent turns deliver punchy flavour, plus peppers and onions if you fancy.

Jerk-style chicken skewers bring warm spice and a gentle chilli kick, finished with juicy pineapple salsa. Grill until browned, then serve with crunchy celery or slaw for balance.

Honey sriracha chicken skewers turn glossy under the oven grill, with sweet heat and garlicky bite. Glaze in layers for sticky edges, then finish with lime and sesame.

Smoky paprika chicken skewers bring warm BBQ flavour without heavy heat, served with bright sweetcorn salad. Grill until browned, rest briefly, then eat with crunchy veg and lime.

Tandoori yoghurt chicken skewers stay tender, warmly spiced and lightly charred. Yoghurt carries cumin, coriander and garam masala, then a squeeze of lemon and fresh herbs lifts everything.

Thai red curry chicken skewers get a glossy coconut glaze and fragrant chilli warmth. Simmer the reserved sauce for basting, grill until browned, then finish with coriander and lime.

Buffalo chicken skewers bring tangy chilli, buttery sauce and browned edges, served with blue cheese dip and crisp celery. Glaze late so the vinegar stays sharp and clean.