It’s the season of outdoor cooking, so why not crack open a beer or soft drink and get some skewers roasting on the barbecue?
Mine shown in the photo are made from 5 marinaded chicken breasts cut into chunks, one red pepper and one courgette sliced. The marinade ingredients were a crushed clove of garlic, a finely sliced chilli, some chopped root ginger, a handful of fresh coriander leaves, juice of a lemon, a grind of seasalt, a twist of black pepper, a dollop of olive oil and a squidge of tomato puree to give it some colour. I left the marinading meat in the fridge for about 18 hours in a tight lidded casserole dish. Be warned that an impatient lifting of the lid will release an incredible aroma that will have you salivating and invoke an instant craving for hot food!
I threaded the meat and veg on to 8 wooden skewers about an hour before cooking. The skewers had been soaked in water for about an hour to stop the exposed ends from burning up in the heat. Use a basting brush to coat the slices of veg with the residue of the marinade so that they cook nicely rather than burn.
About 15 – 20 mins on the barbecue should do it, turning the skewers every so often so they cook evenly all over. Serve up with salads plus aforementioned soft drink or beer.
After exploring a few options for a track to add to the ADK Playlist with this post, I’ve settled on this classic from the Doors. To any fans of the Prodigy who may be following, all I’ll say is it was a close-run thing, and I guarantee there will be at least one more bbq-related post for you before the summer is out!
A Different Kitchen 