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
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.
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
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)
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
1-2 Haloumi cheese
1x punnet Cherry tomatoes
8-10 cloves Garlic
½ cup Basil leaves
1 tbsps Thyme
1 tbsps Rosemary
1 Lemon, zest and juice
2 cups Olive oil
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.