Thursday, 26 July 2012

Mixed Shish Kebabs




We had an impromptu barbecue dinner last night, making the most of Britain’s precious sunny, warm evenings. This is one of the quickest things you can knock up to go on the grill, without compromising on scrumptiousness!


  
Ingredients
10 bamboo/wooden skewers, soaked in water for at least 10 minutes (it keeps the skewers from burning when grilling)
1 large (or 2 medium) chicken breast meat, cleaned and cut into 1” cubes
4 large spring onions, cut into 2” long pieces
1 red pepper, cut into chunks (about 2” in size)
1 yellow pepper, cut into chunks (about 2” in size)
10 small/medium mushrooms, cleaned
100 g halloumi cheese, cut into 20 little cubes
About 2 tablespoon olive oil, more or less as preferred
A pinch of dried oregano
1 teaspoon salt
1 teaspoon crushed black pepper

Marinade (for the chicken)
3 tablespoon teriyaki sauce
1 teaspoon grated ginger
1 desert spoon whisky (optional, but adds a smoky flavour that works very well with the smokiness of charcoal grilling)
Pinch of white pepper powder

Coat the chicken pieces with the marinade ingredients and let it sit for at least 10 minutes. Meanwhile, the vegetables and halloumi cubes are tossed in salt, black pepper, olive oil and oregano.

Skewer the vegetables, cheese and chicken pieces together and grill over charcoal fire. Cooking time will depend on how hot your grill is, but it’s worth noting that these skewers will require turning every couple of minutes and will cook quickly. Enjoy the skewers on their own or wrap them around toasted pita bread and drizzle over your favourite sauces.



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