There’s just something about food on sticks that people just love – especially kids. They’re also great for entertaining. But don’t restrict yourself to the pre-packaged chicken variety from the supermarket. Try some of these combinations:
Greek Lamb & Onion
Lamb cubes (try using lamb rump), marinated in Greek Lemon marinade, alternated with red onion makes a tasty kebab that you can use in wraps with salad to make your own souvlaki, dressed with tzatziki.
Beef, Mushroom & Capsicum
Cubes of beef (try something tender like rump), threaded on with button mushrooms and colourful capsicum, make a great BBQ treat. Brush them with some tamari or good Worcestershire sauce before cooking.
Chicken & Spring Onion
Use cubed marinated chicken thighs to avoid these drying out. Small lengths of spring onion in between the pieces of chicken give great flavour.
Salmon & Asparagus
Try chunks of good quality salmon, marinated in honey & tamari, threaded with pieces of asparagus in between. Delicious.
Haloumi & Vegetable
There’s no reason your kebabs need to be a meat-only affair. Haloumi cooks beautifully on the BBQ. Thread it onto skewers with your favourite veggies (think onion, zucchini, capsicum, cherry tomatoes), brush with some olive oil and lemon juice and you’re good to go!
How about kebabs for dessert? Pineapple, peaches, nectarines, mango, strawberries, banana – all grill beautifully. When they’re done, squeeze over some lime juice or passionfruit and serve with some yoghurt for dipping.
Kebab Kitchen Tips:
How to prevent wooden skewers from burning or breaking:
- Soak them in cold water before threading the ingredients on – preferably overnight, but at least 30 minutes
- Make sure the food covers the whole middle of the skewer without gaps –even distribution will help prevent the skewer from breaking in the middle
- Leave a good amount of space (5cm or so) at the base of the skewer so that it can hang over the edge of the bbq without being over the direct heat
- When turning skewers on the bbq, turn by holding the food with tongs, not by holding the end of the skewer, so that it doesn’t break
*Recipe by Katherine from the Small Steps Team