Summer's here (sorry for all you Northern Hemisphereans). This means sun's out guns out, pour a chilled rosé, and fire up that barbee! I stumbled across this super-tasty idea for a kebab the other day, love the idea of a tikka marinade and drizzle! We enjoyed ours with haloumi and chicken, but prawns would also work really well here, or maybe some little lamb meatballs? Makes 9 skewers
200 haloumi, cut into 18 cubes
9 button mushrooms, halved
enough chicken breast for 18 cubes
2 zucchinis, cut into thick slices (18 being the ideal number)
18 pieces of red capsicum, 18 of yellow
9 BBQ skewers (soak in water for a bit, they won't burn then on barbee)
2 cloves crushed garlic
2 tsp freshly grated ginger root
4 tsp curry powder
1 cup natural yoghurt
2 tbsp lemon juice
salt and pepper
handful chopped coriander leaves, to garnish
- Heat butter in pan, sauté garlic, ginger and curry powder for about 30 seconds, until aromatic. Remove from heat.
- Mix yoghurt, lemon juice, salt and pepper in a bowl. Stir in spice mixture.
- Pour half the marinade into a larger bowl, put half to be used as a drizzle into the fridge. Mix haloumi, mushrooms, zucchini and chicken with the marinade. Cover and chill in fridge for at least 20 minutes.
- Thread haloumi, chicken and veges onto skewers (there should be anough for 2 pieces of each thing on each skewer).
- Cook on heated BBQ until chicken all cooked through. If you are going to bake them in the oven, preheat to 220 degrees celcius on fanbake - heat the tray you'll sit them on too - and bake for about 15 minutes or so.
- Mix coriander into remaining sauce (thin out with a little water, if needed) and drizzle over top of kebabs. Great with some BBQed asparagus and a couple of new potatoes.
NB: Above photo courtesy of www.wearewhatweeat.co.nz