15 Delicious Easter Dinner Recipes for Your Main Dish

Stuffed Easter Chicken with Spinach and Feta

Eggs are dyed, and Easter dinners hold a feast of sorts for many families! If you’re in need of a show-stopping, big-flavored yet simple-to-make dish for the holiday table, this stuffed Easter chicken is just the ticket. Juicy, tender chicken stuffed with a rich mixture of spinach and feta makes for a dish that’s both comforting and elegant, with bright flavors. Plus, it doesn’t have you stuck in the kitchen all day!

This recipe combines simple, wholesome ingredients for a meal you won’t soon forget. Whether you’re preparing a feast for a large family dinner, or something on the more intimate side, this stuffed chicken goes well with

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 cups fresh spinach, chopped finely
• 1 cup crumbled feta cheese
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup olive oil
• 1 lemon, cut in half
• A handful of fresh herb (like a sprig of parsley, or thyme, etc.) for a garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped spinach, crumbled feta, breadcrumbs, minced garlic, oregano, salt, and black pepper. Stir until well mixed.
3. Carefully loosen the skin of the chicken and spread the spinach-feta mixture underneath, ensuring an even distribution.
4. Coat the chicken with olive oil, then squeeze the juice from one lemon half over it. Place the remaining half inside the cavity for extra flavor.
5. Transfer the chicken to a roasting pan and bake for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
6. Allow the chicken to rest for 10 minutes before slicing. Garnish with fresh herbs and serve warm.

Baked Salmon with Dill and Lemon

Baked Salmon with Dill and Lemon is the way to go for Easter dinner, pure celebration of vibrant flavors and fresh on plates for everyone. It’s subtle yet satisfying, sophisticated but unpretentious. Salmon is so naturally quite rich that the balance of fresh dill and tangy lemon really makes it crowd pleasing in the spotlight of an Easter table for sure.

Kind of like I, you know…..love recipes that are actually special but not hours of work in the kitchen. A Simple Baked Salmon Recipe My home standby for Easter and busy weeknight eating! So lets go deeper into why this is a darn good dish to try.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons fresh dill, chopped
• 1 lemon, sliced paper thin
• Salt and black pepper, to taste
• 1 teaspoon garlic powder

Instructions:

• Preheat oven to 400°F (200 °C)
• Sprinkle salt, pepper to taste and place the skin side down on a baking parchment lined tray with salmon fillets.
• Drizzle with olive oil and salt, pepper to taste and garlic powder/fresh dill on your fillets
• Place strips of lemon on top.
• Place on a baking sheet and bake for 12-15 minutes or until salmon is cooked through and flakes easily with a fork.
• Have it as side dishes on your favourite dish, would be served hot.

Slow-Roasted Beef Brisket

There is nothing quite like coming together around the table for a big, home cooked meal ( especially Easter) Anyway, the only thing.

One of our favorite dishes to have on the table is slow-roasted beef brisket. One dish that always make us come out of our way: Rich, soft and so tender it literally melts in your mouth after hours of slow roasting.

Make sure you do not panic if you have never made brisket before! Even the beginner can follow this recipe. Once you taste that tender, juicy flavor you will wonder why you never tried it before And Now lets figure out what the best method for slow-roasting a beef brisket is that will have you family begging you for more of your daily dose.

Ingredients:

• 4 to 5 lbs beef brisket
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup beef broth
• Optional fresh rosemary sprigs on top of the shepherds pie (for garnish)

Instructions:

1. Preheat Oven To 300°F (150°C): Preheat
2. Prepare with Brisket Seasoning: ½ small bowl, mix dark brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt Season the Brisket Rub olive oil over brisket & toss it with spice mille.
3. Get excited for Roasting: Roasting season you brisket and lay on a baking dish. Take some beef broth, and drizzle around the brisket gently around the meat but not on top so the seasoning is not washed off.
4. Slow Roast: Wrap pan securely with aluminum foil and bake at 375° for 4 to 5 hours, or until the brisket falls apart with fork,
5. Take Out of oven and let it rest for 20 minutes, before slicing against the grain Rest, then garnish with fresh rosemary, if possible, serve warm.

Spinach and Ricotta Lasagna

For Easter dinner, you want to be extra special and the vegetable lasagna is definitely it as well! As layers of noodle bliss: it is so hearty and healthy with pasta, ricotta (so creamy), spinach + mozzarella.

Even the meat eaters in your crew will want to order seconds!

Winner! A quick recipe to prep and an absolute life saver for when you are having guests this one. More specifically, it calls for assemble bake and serve it up for an effortless meal packed with flavor.

Ingredients:

• 9 Lasagna noodles
• 2 cups ricotta cheese
• 2 c fresh spinach, minced (I blend this in my food processor)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 egg
• 1 tsp garlic powder
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste

Instructions:

1. Preheat the oven: Preheat oven 375°F (190°C)
2. Cook Noodles: Cook lasagna noodles al dente per package directions then cook in boiling water. Drain and set aside.
3. Prepare Filling: in a mixing bowl combine ricotta cheese, spinach, egg, garlic powder, Italian seasoning, salt and pepper. Whisk to combine
4. Packing the lasagna: Put a layer of marinara sauce in the bottom of a 9×13 baking dish. Put three lasagna noodles on the sauce, then layer with ricotta-spinach mixture and some mozzarella cheese.
5. Fold the Layers: Put another layer or two of marinara sauce + the higher layer of sauce and do so again two more times. Give a layering of noodles with the last 1 left, then the last partof marinara sauce, mozzarella and Parmesan cheese.
6. Prep the Lasagna: Place the dish covered in tin foil and place in the preheated oven for 25 minutes. Take the foil off and bake for another 15 minutes or so until the cheese is nice and bubbly and golden.
7. Cool For a Minute: Allow the lasagna to cool for 2 minutes before slicing and serve while hot, please!

Herb-Crusted Rack of Lamb

One of my favorite time of the year is Easter. It is a day dedicated to family, joy and of course beautiful meal. Then, if one dish is always the standout at my Easter table it has to be this herb-crusted rack of lamb. Cooked perfectly juicy and tender, with so much flavor courtesy of fresh herbs and crunchy breadcrumbs.

The Real Winner? Even though it looks fancy, it is easy as hell! Allow me to walk you through how to make this sophisticated dish that is so approachable and will blow your guests minds.

Ingredients:

• 1 rack of lamb (8 ribs, frenqued)
• 2 tablespoons Dijon mustard
• 2 garlic mince very fine
• 1 cup fresh herbs (rosemary, thyme & parsley finely chopped)
• 1 cup breadcrumbs
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat Oven To 400°F (200°C)
2. Season the Lamb: Rub salt and pepper over the rack of lamb. Combine the Dijon mustard, minced garlic and olive oil in a small bowl and mix until emulsified. Spread this liberally over the lamb.
3. Combine chopped fresh herbs and balsamic vinegar in other bowl: Combine chopped fresh herbs, breadcrumbs. Like magic, firm this mixture up onto the surface of lamb to make a meaty crust.
4. Instructions for Roasting the Lamb: Put the lamb, seasoned as before, onto a baking sheet and roast in oven for 20-25 minutes or until it’s about 135°F/57°C internal temp for medium rare.
5. Take Out and Rest: Take the lamb out of the oven and let it rest for 5-10 mins before carving. Enjoy it with any sides you like best warm.CASCADE

Orange-Glazed Roasted Quail

Easter is about trying new things, and holy cow this orange glazed quail is going to surprise your taste buds sans wrecking your kitchen. Juicy, tender quail is coated in a molasses sweet and tangy orange glaze that creates an amazing caramalized skin, with big bursts of citrus flavor per bite.

Quail is the last thing you would expect to find fancier; but I know this recipe is very simple, and well worth the effort. If you have never cooked quail before, not to worry! I will show you every step so that you can serve this charming, accessible dish at your Easter table.

Ingredients:

• 4 clean and do prepare the quail
• 1 cup juice from fresh orange
• ¼ cup honey
• 2 tablespoons soya sauce
• 2 tablespoons olive oil
• 1 Tbsp finely chopped fresh thyme
• Salt, Black pepper to taste.
• Slices oranges for garnish

Instructions:

1. Preheat the Oven: Pre heat oven to 375°F (190 ° C)
2. Prep the Marinade: combine orange juice, honey, soy sauce, olive oil, thyme, salt and pepper in mixing bowl and whisk together.
3. How to marinate Quail: Place the quail onto a baking dish and drizzle with marinade, cover in plastic wrap and let them marinate 30 minutes.
4. Baking the Quail. Take a baking dish and put the quail such that they are skin side up. Leave them to marinate for at least 30 minutes to absorb the flavours.
5. Remove from oven: take the quail out of the oven let it rest for a few mintues, Garnish with fresh thyme and orange slices. Enjoy it warm!

Spinach and Feta Vegetarian Quiche

Easter means family, great food and the first signs of spring. There is no better way to get the whole family under one roof than a mouth watering vegetarian spinach and feta quiche

A quintessential quiche: flaky crust, fresh spinach, creamy feta in a savory accompaniment. Steady as She Goes: a quick and somewhat elegant dish for Easter brunch or lunch even!

Ingredients

• 1 pre-made pie crust
• 1 tbsp olive oil
• 1 onion diced
• 2 cups fresh spinach, chopped
• 4 large eggs
• 1 cup whole milk
• 1 cup crumbled feta cheese
• 1/2 teaspoon salt
• 1/4 black pepper
• 1/4 nutmeg

Instructions

1. Preheat oven to 375°F (190°C).
2. Melt Olive in A medium skillet over medium heat. Cook onion until it becomes translucent, then add the grated spinach and sauté until it wilts, then remove from heat. Remove from heat.
3. Mix the eggs, milk, salt, pepper and nutmeg in a mixing bowl together until combined thoroughly.
4. Mound spinach and onions on the pie crust evenly. Pour egg mixture on top of it, then crumble feta cheese over the top.
5. Place in a preheated oven at 350 degrees F for 35-40 minutes or until the quiche is solid and the top is lightly golden. You can let it cool for just a minute before cutting and serve.

Classic Beef Wellington

Quick… there is nothing that Beef Wellington does not make feel like a celebration. Tender beef fillet, savoury mushroom duxelles and super crispy golden puff pastry: a true classic if I have ever seen one. Although it is a bit of a mouthful, I am going to keep you hanging: it is an easier dish than you think! Follow these few simple steps together with a pinch of patience and you will have this work of art at home.

The very first time I made Beef Wellington I was sweating. Nervous but as soon as I sliced into the beef filling that was perfectly wrapped… It was worth it! From then on, this is the dish I serve on special occasions such as Easter, birthday and anniversaries. Dinner party killer, but also so good that everyone will be raving about it at the end of the night.

Ingredients:

• 2 lb beef tenderloin, sliced off
• Mushrooms (1 lb) finely chopped
• olive oil- 2 tablespoons
• 1 teaspoon Dijon mustard
• 8 prosciutto slices
• 1 puff pastry sheet (thawed)
• 1 egg (beaten for egg wash)
• Salt & Black Pepper to taste
• Fresh thyme (optional, taste good)

Instructions:

1. Season Beef Tenderloin: Season with salt and pepper. Season beef tenderloin, heat a skillet to high and brown on all sides for about 2-3 minutes per side for nice char. Steaks done, remove from heat and let rest to cool with mustard brushed on.
2. Prepare the Mushroom Duxelles: Heat a skillet on medium heat in the same pan used for this mushroom. Sauté for a few minutes until the moisture is dried out and your mushrooms are a dry, dense puree. Season with salt pepper and thyme, let cool to room temperature.
3. Assemble the Layers: Spread a sheet of plastic wrap on your counter top, and place the sliced prosciutto on top transferring them in a single layer. Place the cooled mushroom mixture over evenly.
4. Place the beef over the top and, using the plastic wrap, roll it up into a neat cylinder.
5. Prep: Wrap in a puff pastry: Work the pastry on a lightly floured surface. Remove beef from plastic and lay on the center of the pastry. Roll up the pastry around the beef, close the edges and trim off any excess. Using a pastry brush, apply beaten egg to the top of the sausage for a golden crust.
6. Bake the Glamorous: Preheat the oven to 400°F (200°C). Place wrapped beef on a baking sheet and bake until pastry is deep golden brown (15–30 mins)
7. Let Rest and Slice: Give the Beef Wellington 10 minutes to rest before slicing. Serve hot, eat!

Mediterranean Lamb Meatballs

Easter is all about the family, celebration and of course amazing food. Mediterranean Lamb Meatballs: For a party-friendly recipe that’s a little less ordinary, go with this Mediterranean Lamb Meatballs. A tender and flavorful meatballs, the full of intense spice and fresh herb flavors are sure to entice your holiday table.

The Good News? They are easy to make and (perfection with a bowl of creamy yogurt) Whether you’re having them (wholly) as a meal or just between spreads, these meatballs will earn you seconds.

Ingredients:

• 1 pound ground lamb
• ½ cup breadcrumbs
• ¼ cup Parmesan shavings
• 2 cloves garlic, minced
• ¼ cup finely chopped parsley
• 1 teaspoon ground cumin
• 1 tsp. dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 large egg
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• Fresh mint leaves, to garnish.

Instructions:

1. Preheat the Oven: Set your oven to 400°F (200°C) and get a baking sheet ready by lining it with parchment paper.
2. Prepare the Meatball Mixture : In a large bowl combine ground lamb, breadcrumbs, Parmesan cheese, finely minced garlic, parsley, cumin, oregano, salt and pepper and beaten egg.
3. Mix everything until combined.
4. Form and Bake: Gather up the mixture to form golf ball-sized meatballs and drop them to coat them in flour. Bake 20-25 minutes or until golden brown and fully cooked
5. In a small bowl, Whisk the plain yogurt and lemon juice while the meatballs bake. Taste and adjust seasonings if you would
6. Serve: Once the meatball are ready serve warm with yogurt sauce and finely chopped mint for texture.

Pesto Pasta with Grilled Chicken

Combining the yummy Easter dish, Pesto Pasta with Grilled Chicken Guaranteed to bring fresh flavors on your table. Tender grilled chicken accompanied perfectly cooked pasta and fresh basil pesto for an amazing flavor combination that’s full on taste buds but also deliciously fresh.

An easy recipe for sleepy one person to serve at the table for a fantastic party this festive recipe. It is so beautiful am I right? and tasty with these bright colours of the ingredients

Ingredients:

• 2 cups of pasta (Spaghetto or type of pasta you prefer)
• 1 cup basil pesto
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• salt and pepper, to taste
• Half cup halved cherry tomatoes (for garnish)
• Fresh basil leaves (Optional for garnish)

Instructions:

1. Cook the Pasta: Boil a large pot of salted water. 5 Add pasta and cook according to package directions), until al dente. Drain, then set aside.
2. When it comes to grilling the Chicken: Preheat a grill or grill pan over medium heat. Oil the chicken breasts in olive oil, season with salt & pepper and grill for 6-7 minutes per side until fully cooked. Take them off heat and let it stand for some time before slicing.
3. Mix it With Pesto: Mix the cooked pasta and the pecorino pesto together in a big bowl so no one piece is left un-pestoed.
4. Assemble and Serve: Plate the pesto pasta, then add sliced grilled chicken on top. Finish it off with cherry tomatoes and fresh basil leaves for the freshest touch.

Stuffed Portobello Mushrooms

Easter is for the most part about family and taking pleasure in delicious food. These Stuffed Portobello Mushrooms are the perfect dish for those that want something flavorful and classy If you are in the mood for a hearty dish, these Stuffed Portobello Mushrooms are definitely your go-to.

Mushrooms: Meati, Cheesy and Herby filling that everyone will love whether they eat meat or not These are super easy and can be made to suit any dietary needs. And they also make a showy center piece at the Easter table.

Ingredients:

• 6 large Portobello mushrooms
• 1 cup ricotta cheese
• 1 cup grated mozzarella cheese
• ½ cup grated parmesan cheese
• 2 cloves garlic, minced very small
• ¼ cup fresh parsley, chopped
• 1 teaspoon Italian dried seasoning
• Salt and black pepper, to taste
• Olive oil for drizzlingripsi1

Instructions:

1. Preheat the Oven 375°F (190°C)
2. Mushroom Prep: Stem out and trim the Portobello, also give it a good clean. Place on a baking sheet with gill side up.
3. Directions for the Filling: In a bowl, combine ricotta cheese, mozzarella, Parmesan, garlic minced, parsley, Italian seasonings, salt, pepper.
4. Mix: Mix until fully incorporated.
5. Stuff the Caps: evenly divide in between each mushroom cap so that they are full.
6. Drizzle a little balsamic vinegar over the mushrooms to caramelize 20-25 minutes and bake or until the cheese is melted and golden.
7. Set Stuffed mushrooms aside to chill for 5 minutes before serving.

Golden-Baked Vegetable Strudel

Easter Gatherings | You Need the Most Delicious And Amazing Looking Dish When Gathering

Holiday cooking: a fantastic (and gorgeous!) savory veggie strudel like this! With layers of a flaky pastry crust and an eye-pleasing medley fresh veggies, from start to finish this is one fantastic recipe that is more beautiful than it is satisfying.

Better? Still doable! This dish looks what the holidays are made, but it time efficient too due to its simple look.

Ingredients:

• puff pastry 1 sheet thawed
• 2 cups of fresh spinach chopped
• 1 cup grated carrots
• 1 cup sliced zucchini
• ¼ cup diced bell pepper
• ½ cup softened cream cheese
• 1 teaspoon garlic powder
• 1 teaspoon Onion Powder
• Salt and black pepper, to taste
• 1 beaten egg (for egg wash)

Instructions:

1. Preheat the Oven: Put oven to 400°F (200°C).
2. Make the Flavour: Combine grated carrots, spinach and zucchin in mixing bowl and grated bell pepper. And then add cream cheese, garlic powder, onion powder salt and pepper. Stir until well combined
3. Assembly the strudel: Roll out puff pastry on a floured surface. Put the vegetable mix in the centre so that edges have space for folding.
4. Wrap Sealed and Basted: Roll the pastry over the fillings and fold edges together tight.
5. Brush the top with beaten egg for a golden top.
6. Roast to Glory: Transfer strudel to parchment lined baking sheet and cook for 25-30 minutes or until crusty and golden brown on the pastry.
7. Wait for the strudel to chill, then slice. Warm and delicious!

Spiced Lentil and Mushroom Shepherd’s Pie

Easter dinner has always been big family get together over some good and warm food. Looking for that festive veggie main course, looks like I found the best Spiced Lentil and Mushroom Shepherd’s Pie for everyone in the family. It has depth, heft and a flavor party from every corner…full and satisfying for both omnivores and vegetarians alike!

A mirepoix of lentils and mushrooms are the base for a rich savory flavor, with the spiced mashed potatoes on top: creamy, and very delicious end. The best part, right? Even for the beginner cook it is simple!

Ingredients:

• 1 cup (150 g) green or brown lentils
• 2 tablespoons olive oil
• 1 large onion finely chopped
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 cup of mushrooms, sliced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Vegetable broth=2 cups
• Prepared 2 cups of mashed potatoes
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook lentils: rinse under cool water In a pot, boil water and cook lentils for about 20 minutes or until soft.
2. Drain and keep aside
3. Cook the Vegetables: Over medium heat, heat up olive oil in a large skillet. 2 mins until wilted) Add the onion, carrots and garlic and sauté.
4. Prepare the Filling: Incorporate tomato paste and thyme after in your cupped hands with smoked paprik. Stir in lentils and vegetable broth then simmer. Simmer for 10 minutes to create complex flavors. Salt and pepper to taste
5. Gather the Pie: Preheat oven to 400°F (200°C) As stated before in a large baking dish pour the lentil and veggie mixture out evenly, then place the mashed potatoes and smooth it out.
6. Bake Finely: Put in the oven and bake for 25-30 minutes, or until the top is golden brown.
7. garnish and serve: top with fresh parsley before eating Enjoy this satisfying, comforting Plant based version of an old stand-by shepherds pie

Balsamic Glazed Chicken with Roasted Asparagus

As for Easter dinner, I always appreciate recipes that are straightforward, delicious and elegant. One of my favorite meals in the world this Balsamic Glazed Chicken with Roasted Asparagus, combining creamy, crisp balsamic vinegar with fresh asparagus.

Juicy, savory and sweet; it is what you would expect from a crowd pleaser at any family gathering.

WINNER! It is just so simple to make, so you can spend more time celebrating the holidays with your family instead of cooking in your kitchen.

Ingredients:

• 4 boneless skinless chicken breasts
• ½ cup balsamic vinegar
• ¼ cup honey
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 pound trimmed asparagus
• 2 tablespoons pine nuts (Optional)
• Fresh thyme (garnishorizontaltab

Instructions:

1. Preheat the Oven to 400°F (200°C)
2. Glaze: In small bowl, combine the balsamic vinegar, honey, olive oil and salt and black pepper
3. Get Your Chicken Prepped: Place the chicken breasts in a rimmed baking sheet and pour half the balsamic glaze over them, coating well.
4. Pour Remaining Balsamic over Asparagus: Pour the final remaining balsamic over the chicken in casseroles and arrange asparagus around it.
5. Bake: Bake in the 400°F (200°C) oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C)
6. Optional Crunch: If you’re roasting pine nuts, toss them on top of the asparagus in the last 5 minutes.
7. Serve & Garnish: Remove from oven, garnish with fresh thyme and serve!

Grilled Lemon Herb Chicken Skewers

A Spring filled with newness and color requires some bright breakfasts, and this is one yummy Grilled Lemon Herb Chicken Skewer recipe to be served on Easter. This is zesty lemon, fragrant herbs and succulent grilled chicken in just the right ratio light, but oh so satisfying.

This skewer is quick to make, uses few ingredients but great for potluck or a cozy night in with whatever family. The finished skewers are beautifully colored and will look great on your plate along with the colorful bell peppers.

Ingredients:

• 1.5 pounds (680 g) boneless skinless chicken breast, diced
• ¼ cup olive oil
• 2 lemons
• 3 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 1 cup fresh thyme, chopped
• Salt and pepper, to taste
• 1 Red bell pepper, cored & sliced
• 1 Yellow bell pepper, cut into bite sized pieces
• 1 green bell pepper, cored and sliced
• Soak the wooden skewers in water for 30 minutes

Instructions:

1. Chicken Marinated: Set a mixing bowl aside and keep whisking olive oil, minced garlic, lemon juice dried rosemary and thyme, salt,pepper in a separate mixing bowl.
2. Fryer: Place chicken on the top rack in the marked drawer with the vegetables and cubed.
3. Give it a good stir to coat well Cover and refrigerate at least 30 minutes to develop flavors.
4. Build Skewers: Take your grill to medium-high heat on-the-porch level. Insert skewers with wood soaked skewers and marinated chicken pieces, alternating with chunks of bell pepper for color.
5. Having a grill to grill. Put the skewers on the hot grill and grill for 10-12 minutes, turning every now and then until the chicken is done fully.
6. Serve: When done, remove skewers from grill and let rest for about 2 minutes then serve Enjoy these woody luscious chicken skewers with your go-to side dishes!

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