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BBQ Skewer Recipes


With Simon Salt

 

Cajun salmon skewers with guacamole

500gms Salmon fillet (Check for bones), 3 cm cubes

1punnet Cherry tomatoes

3 tbsps. Cajun spice

½ cup Olive oil

 

Method:

Combine all ingredients in a bowl….at least 30 minutes before cooking.

Slide onto pre-soaked bamboo skewers (soak the skewers in cold water for at least 2 hours to prevent them burning on the BBQ), alternate salmon and tomatoes 3-4 pieces of each.

Place onto a pre-heated BBQ, cook for approximately 4 minutes each side.

 

 

Guacamole:

2 Ripe avocados

Chopped red onion to taste

Chopped garlic to taste

Finely chopped red chilli to taste

 2 Chopped ripe tomato flesh

½ cup Chopped coriander

2xLime juice

Salt & pepper

 

Place all ingredients into a bowl, mash to a rough texture with a fork or potato masher.

 

 

Chicken &  Mango Chutney Skewers with Sweet Chilli, Mint and Cucumber Yoghurt:

 4 Chicken thighs, boneless/skinless cut into 3 or 4 pieces, depending on size.

½ cup Canola oil

3 tbsps. Mango chutney

1 tbsps. Paprika

2 tbsps. Cumin seeds

2 tbsps. Mustard seeds

4 Chopped spring onions

½ cup Chopped coriander stalks (lots of flavour, save the leaves for the guacamole)

 

Method:

Mix all marinade ingredients in a bowl; add cut chicken, cover and marinade for at least 2 hours, overnight is ideal.

Slide 4-5 pieces of chicken on soaked bamboo skewers.

Cook on a pre-heated BBQ 6-7 minutes on each side.

 

 

Sweet chilli yogurt:

¼ cup Sweet chilli sauce

½ cup Chopped cucumber

½ cup Chopped mint

1 cup Natural yoghurt

 

Mix all ingredients together in a bowl….keeps for 2-3 days.

 

 

Mushroom, Onion, Courgette and Haloumi Skewers with Roasted Cherry Tomato Salsa:

12 button Mushrooms

1 Red onion cut into wedges

3 Courgettes

1-2 Haloumi cheese

1x punnet Cherry tomatoes

8-10 cloves Garlic

2Red chilli’s

½ cup Basil leaves

1 tbsps Thyme

1 tbsps Rosemary

1 Lemon, zest and juice

2 cups Olive oil

 

Method:

Cut mushrooms, courgettes, onions and cheese into similar sized pieces, put in a bowl with chopped thyme, chopped rosemary, 4-5 garlic cloves flattened with a knife, lemon zest, salt & pepper and olive oil.

Leave to marinade for 1-2 hours.

Slide onto soaked skewers mixing up the vegetables and cheese.

Cook on pre-heated BBQ for approximately 4-5 minutes on each side.

 

Roast cherry tomato salsa

Place cherry tomatoes, cut with a knife but not all the way through, into an oven proof dish, red chilli to taste, 4-5 garlic cloves flattened with a knife, olive oil, lemon juice, salt & pepper.

Roast in pre- heated oven 200 degrees for approximately 20 minutes or until the tomatoes have collapsed and released their juice.

Remove from the oven; cool slightly, then stir through chopped basil.

 

 

 

 

 

 

 

 

 


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