Recipe by : chef ssentongo

* HONEY-GARLIC CHICKEN SKEWERS WITH GARLIC MAYO DIP – Best seller for private dinners i. Juicy, shiny, 5-star.

INGREDIENTS (for 4 skewers – 2 people):

• 500g chicken thigh (thigh is juicier than breast) – cut in cubes
• Wooden skewers – soak in water 20 min so not burn

For Marinade (the shiny glaze):

• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp ketchup or BBQ sauce
• 2 garlic crushed
• 1 tsp paprika, salt, pepper, squeeze lemon
• 2 tbsp oil

For Dip:

• 3 tbsp mayonnaise
• 1 garlic crushed + lemon juice

METHOD:

1. Mix all marinade in bowl. Add chicken cubes, mix well. Cover 30 min minimum – 2 hours best.
2. Put 4-5 pieces on each skewer, not too tight.
3. Grill: Pan or charcoal – medium heat 12-15 min, turn every 3 min. In last 2 min, brush extra honey + oil for that glossy shine in photo.
4. Dip: Mix mayo + garlic + lemon.

Chef Plating like photo:
White long plate, place skewers crossing, small bowl of white dip behind, lemon wedges, sprinkle parsley. Wipe plate edges clean.

Chef Price: $15 for 4 skewers as appetizer. Cost is low, profit high.

Perfect for your “Private BBQ Night” service.

Want me to add this to your private chef menu PDF with costing?

* ROASTED SWEET POTATO & BEETROOT WITH BURRATA / CREAM Cheese6, PESTO & WALNUTS – Your fine-dining salad. Perfect for healthy clients and expats.

INGREDIENTS (for 2 plates like photo):

• 1 large sweet potato, sliced thick like photo
• 2 medium beetroot, boiled & sliced
• 2 burrata or 100g cream cheese / labneh (easy in Juba)
• Handful walnuts
• Basil leaf for garnish

Pesto (quick chef version):

• Handful basil or parsley
• 1 garlic, 2 tbsp olive oil, salt, squeeze lemon – blend

METHOD:

1. Roast: Sweet potato slices, oil, salt, pepper. Roast at 200C for 25 min until golden edges.
2. Beets: Boil 20 min till soft, cool, peel, cut in half moons.
3. Toast walnuts: 2 min in dry pan – makes them crunchy.

Plating like your photo (VERY IMPORTANT):

1. Place 2 roasted sweet potato slices at base on white plate
2. Add beetroot slices around – let the red and orange contrast
3. Place burrata / cream cheese ball in center on top
4. Spoon green pesto over cheese, drizzle olive oil
5. Scatter walnuts, top with fresh basil leaf

Taste: Sweet + earthy + creamy + crunchy – all in one bite.

Chef Tip for Juba: If no burrata, use good local cream cheese or thick yogurt strained overnight – clients still love it. Beets are cheap in KonyoKonyo market.

This is perfect for your “Healthy Meal Prep” service.

Want me to make a shopping list for this + your chicken skewers + fish soup for 1 week menu?

* – THIS IS MEDITERRANEAN GRILLED VEGETABLE TOWER WITH FETA – This is a show-stopper vegetarian main.

INGREDIENTS (for 2 towers like photo):

• 1 large eggplant, sliced thick
• 2 zucchini, sliced thick
• 2 large tomatoes + handful cherry tomatoes
• 1 yellow bell pepper
• 100g feta cheese, crumbled
• Olive oil, salt, black pepper, dried oregano
• Fresh basil

METHOD:

1. Cut: All veg 1cm thick – same size so tower stands. Salt eggplant 10 min, pat dry (removes bitter).
2. Grill: Brush each slice with olive oil + salt + pepper. Grill in hot pan or charcoal 3 min each side until you see grill marks.
3. Cherry tomatoes: Halve and grill 1 min.

Stacking like photo (SECRET):
In center of plate, stack like building:
Zucchini -> eggplant -> red tomato -> yellow pepper -> eggplant -> zucchini -> repeat. Put a small wooden stick through middle if falling.
Drizzle olive oil around plate, scatter feta cheese, cherry tomatoes around tower, top with basil.

Dressing: Olive oil + lemon + oregano + pinch salt – drizzle over.

Chef Cost: Vegetables cheap in Juba, but you sell for $18-$22 as vegetarian fine dining. Profit is high.

Why clients love it: Looks like 5-star hotel, but it’s just grilled veg. Easy to make.

This plus your sweet potato/beet salad = you have a full vegetarian menu now.

Want me to put all 4 recipes you asked today into 1 nice menu card you can send on WhatsApp?