Simple BBQ ideas
We love a BBQ in all weathers but nothing is better than the British summer time BBQ in the garden.
Spicy Mediterranean Chicken Skewers
These skewers are packed with flavour and are always very popular. They can be made well in advance and left to marinade in the fridge over night or even in the freezer. They are just as good made on the spot though!
Ingredients
- 500-600g of good quality boneless chicken thighs
- 3 garlic cloves crushed to paste with half a tsp of salt
- juice of 1/2 a lemon
- 2 tsp ground cumin
- 2 tsp smoked paprika (or ordinary paprika)
- 1/2 tsp chilli powder
- 1 tsp of any brown sugar
- 3 tbsp rapeseed oil
Method
- If you are using wooden skewers soak them in water in advance to help stop them from burning on the BBQ
- Get the chicken out of the fridge half an hour or so before you need to prepare it. Using kitchen scissors cut any excess fat from the thighs and discard any bits of bone. Don’t worry about removing all of the fat, it is needed to aid the cooking process which is why it is important to use the thigh meat and not the breast.
- Cut the chicken into strips around 1-2cm wide and 4-5cm long.
- Combine all of the ingredients in a large bowl and add the chicken stirring well to coat each piece.
- Leave to marinade whilst other BBQ prep goes on. Just before you are ready to cook them thread the chicken strips onto the skewers. Insert the skewer length ways from the base of each piece of chicken and pack it down onto the skewer.
- It’s difficult to put a precise time on the cooking due to so many variants but BBQ over hot coals ensuring that the chicken is cooked through. I always test the fattest looking piece is cooked through before serving.
Halloumi & Courgette Kebabs
Ingredients
- 1 250g pack of halloumi cut in 1-2cm cubes
- 2 courgettes cut into 1cm discs
- 1 tbsp rapeseed Oil
- a sprig of mint, leaves picked and finely chopped
- handful of cherry tomatoes
Method
- Carefully cube the halloumi, it can be quite fragile so better to have large cubes roughly 1-2cm and as evenly as possible.
- In a large bowl mix the oil and chopped mint together and add the courgettes. Coat well in the dressing and then take out and set to one side. Repeat with the halloumi.
- Carefully thread the halloumi and courgette alternately onto the skewers.
- Finally simply thread the cherry tomatoes onto some more skewers. 1 skewer per guest works. No need to dress the tomatoes as they cook perfectly unaided.
Enjoy!
Tip
Mix Greek yoghurt with harissa paste and a pinch of salt to make a tasty dip which goes with pretty much everything ?
