Kebabs are one of the most versatile and tasty dishes to serve fresh off the BBQ over summer.
Those handy skewers can accommodate all manner of tasty morsel, whether you are feeding shameless carnivores, vegetarians or vegans, fussy children or those with a rampant sweet tooth.
Below are some kebab ideas and some flavoursome toppings and marinade suggestions to tart your BBQ’s up a bit this season.
A red affair
Beef -cut into cubes
Beetroot – cubed too
Tomatoes – firm cherry are ideal, but anything firm
Red peppers – cut into large pieces
Streaky bacon (optional)
Thread the ingredients onto skewers, alternating ingredients and marinate in the following mix for several hours before cooking
Marinade – mix together ½ a cup of red wine, ¼ cup red wine vinegar (adjust liquid depending on how many kebabs you have), finely cut fresh ginger (1 teaspoon), two cloves of garlic – crushed or finely cut, honey (one teaspoon), some fresh thyme (½teaspoon) and some crushed fennel seeds (½teaspoon)
Cook kebabs for 12-16 minutes and serve with a summer salad and spuds.
Spicy delight kebabs
Diced potatoes (boiled slightly but still firm)
Summer squash or kohlrabi or eggplant
Yellow capsicum – cut into large pieces
Zucchini – cubed
Tomatoes – cherry or cubed
Tofu or chicken or prawns
Thread onto skewers – alternating ingredients and brush with the following sauce before and during cooking.
2/3 cup of plain yoghurt
1 clove of garlic, crushed
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of paprika
1/2 teaspoon of chilli flakes, chilli powder or finly chopped fresh chilli
1 tablespoon of fresh coriander, chopped
salt and pepper to taste
Cook for 10-12 minutes or until browned
Serve with salad and toasted pita breads
Tutti frutti kebabs
Thread onto skewers alternating ingredients and serve with natural yogurt laced with coconut thread and grated milky bar chocolate, or French vanilla ice cream with a dash or three of the liqueur of your choice. Delish!