Tasty chicken skewers, perfect for sharing.

Chicken Skewers

Cajun Salmon

Delicious tapas that pair great with our martini selection.

Risotto Croquettes

Cut the chicken breast into bite-sized pieces and place in a bowl.

Prep the Chicken

Add olive oil, garlic powder, paprika, salt, black pepper, and lemon juice to the chicken. Mix well to coat and let marinate for at least 30 minutes.

Marinate

While the chicken is marinating, cut the bell peppers and red onion into chunks.

Prepare Vegetables

Thread the marinated chicken, bell peppers, and red onion onto the skewers, alternating between chicken and vegetables.

Assemble Skewers

Preheat the grill to medium-high heat and grill the skewers for about 10-15 minutes, turning occasionally until chicken is cooked through and has nice grill marks.

Grill

Remove the skewers from the grill and let them rest for a few minutes. Serve warm.

Serve

chicken breast

bell peppers

red onion

olive oil

garlic powder

paprika

salt

black pepper

lemon juice

skewers

In a small bowl, mix together the Cajun seasoning, salt, and olive oil to create a marinade. Rub this mixture evenly over the salmon fillets. Allow to marinate for at least 15 minutes.

Prepare the Salmon

Heat a skillet over medium-high heat and add a little olive oil. Once hot, add the marinated salmon fillets skin-side down. Cook for about 5-6 minutes, then flip and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

Cook the Salmon

Remove the salmon from the skillet and drizzle with fresh lemon juice just before serving.

Add Lemon Juice

Salmon fillets

Cajun seasoning

Olive oil

Salt

Lemon juice

In a large mixing bowl, combine the cooked risotto, grated Parmesan cheese, flour, eggs, chopped parsley, salt, and black pepper. Mix until well combined.

Prepare the Mixture

Using your hands, take a small amount of the risotto mixture and shape it into a ball or a small cylinder. Repeat until all the mixture is used.

Shape the Croquettes

Roll each croquette in bread crumbs until fully coated. Set aside on a tray.

Coat the Croquettes

In a large skillet, heat olive oil over medium heat until hot.

Heat the Oil

Carefully add the croquettes to the hot oil in batches, frying until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.

Fry the Croquettes

Serve the risotto croquettes warm with a side of marinara sauce or aioli for dipping.