VEGETABLE AND HALOUMI SKEWERS
Serves 6
4-5 courgettes, thickly sliced
250g whole button mushrooms
250g cocktail tomatoes
1-2 red and yellow peppers, cut into cubes
250g haloumi cheese, cubed
soaked wooden skewers
BASTING SAUCE
60ml olive oil
30ml lemon juice
5ml Dijon mustard
5ml chopped garlic
salt and pepper
15ml chopped thyme
15ml chopped rosemary
Thread the vegetables and haloumi alternately on to soaked skewers.
Cook over hot coals, basting frequently, until vegetables are cooked and cheese is soft and slightly charred.
Serve the skewers immediately.
BASTING SAUCE: Combine all the ingredients and mix well.
SPICED COCONUT CHICKEN SKEWERS
Serves 8-10
18 chicken thigh fillets
soaked wooden skewers
MARINADE
400g can of coconut milk
10ml garam masala
10ml chopped ginger
10ml chopped garlic
45ml sweet chilli sauce
45ml fish sauce
1 small onion, chopped
60ml chopped coriander
Combine all the ingredients for the marinade and mix well.
Thread two skewers diagonally through each thigh and place into a large, flat container.
Pour over the marinade and set aside for 1-2 hours, or overnight.
Remove the chicken from the marinade and cook over hot coals until done.
Baste frequently with marinade.
PORK AND PLUM SKEWERS
Serves 4-6
600g pork fillets, cut into cubes
1-2 onions, cut into wedges
soaked wooden skewers
MARINADE
30ml chopped ginger
10ml chopped garlic
60ml peanut oil
10ml sesame oil
15ml honey
45ml plum sauce
60ml orange juice
60ml soy sauce
Combine all the ingredients for the marinade and mix well.
Put the meat into a bowl and pour over the marinade. Leave for a few hours or overnight. Drain the meat from the marinade and thread on to the soaked skewers alternately with onion wedges.
Cook over hot coals, basting with the remaining marinade until cooked through.
HARISSA LAMB KOFTA
Makes 8-10
500g lamb mince
1 onion, finely chopped
10ml chopped garlic
30ml chopped mint
15ml honey
10-15ml harissa paste
5ml salt
a good grinding of black pepper
soaked wooden skewer
oil for brushing
pita bread for serving
tzatziki for serving
Combine all the ingredients up until the skewers in a food processor and process until well mixed.
Divide the mixture into 8-10 portions and, with wet hands, mould each portion around a soaked wooden or metal skewer.
Rest skewers in the fridge for at least an hour.
Brush each skewer with a little oil and cook over hot coals or in a griddle pan until cooked through.
Serve with pita bread and tzatziki.
Angela Day, Saturday Star