4 Cherry Tomatoes
4 Basil Leaves
4 ½†cubes Mozzarella Cheese
Pesto Dip:
2 T. Plain Yogurt
2 tsp. Pesto
Mix together yogurt and pesto for dip and set aside. Thread a cherry tomato onto a pick, followed by basil leaf, then a cube of cheese. Repeat with a second tomato, leaf and cube. Then assemble a second pick. Serve with dip.
1kg pork belly, bone and skin removed but with some fat left
150ml C. reduced salt or light soy sauce
100m water
3 cloves of garlic, mashed
3 tsp. honey
2 tsp. sesame oil
1 thumb fresh ginger, peeled and finely grated
1 fresh chili, chopped (optional)
1 lemon grass stem, bruised
chopped spring onions and toasted sesame seeds for garnish
8 – 10 kebab sticks
Slice the pork belly in 1cm thick and 5cm long slices. Make the marinade by whisking all the ingredients except the lemon grass stem. Pour the marinade over the pork belly, add the lemon grass stem and let it marinate in the fridge for at least 6 hours or overnight. Remove the pork from the marinade and thread the strips on the kebab sticks. Grill on a griddle pan or on the barbecue turning on each side until cooked through.
Chicken and haloumi skewers with crispy oregano and lemon
1 pound chicken breast fillets, cut into ¾” pieces
1 T. lemon juice
sea salt and cracked black pepper
2 T. extra virgin olive oil
8oz. haloumi, cut into 16 ¾” pieces
6 sprigs oregano
lemon wedges, to serve
natural Greek-style (thick) yogurt, to serve
Place the chicken, lemon juice, salt, pepper and half the oil in a large bowl and toss to combine. Thread the chicken and haloumi onto skewers. Heat 1 tsp. of the remaining oil in a large non-stick frying pan over high heat. Add the oregano and cook for 30 seconds or until crisp. Remove from the pan and set aside. Add the remaining oil to the pan, reduce heat to medium and add the skewers, in 2 batches, and cook, turning, for 6–8 minutes or until golden brown and cooked through. Serve with the crispy oregano, lemon wedges and yogurt.
Halloumi Kebabs with Chorizo, Tomatoes and Honey Lime Dressing
8 wooden skewers soaked in water for half an hour
8 oz. (2 standard size) chorizo sausage, cut into 1” slices
1 punnet cherry tomatoes
16oz. halloumi cheese cut into 1” cubes.
a little olive oil for spraying or brushing before cooking
1 lime juice & zest
1 T. honey
1 T. white wine or cider vinegar
2 T. olive oil
salt/pepper to taste
To serve/garnish
1 lime sliced into segments
salad leaves of your choice
Heat up your broiler/grill (on high or to around 390F). Thread the tomatoes, chorizo slices and halloumi chunks onto the skewers alternately Whisk all the dressing ingredients together and scatter a layer of salad leaves over a large platter or plate. Lay the skewers on a grill/broiler pan. I usually line it with baking paper for easier clean-up. Spray or brush all over with olive oil. Grill/Broil for about 10 minutes, turning regularly (and carefully!) until the tomatoes and chorizo are golden in parts and the halloumi is crisp and browned. If a few pieces fall off as you turn the kebabs, just thread them back on after cooking. When the skewers are done, carefully lay them over the salad leaves, then drizzle the dressing all over. Garnish with extra lime segments if you like. Enjoy immediately with toasted bread with olive oil and salt, or another side dish of your choice.
stiCaramelized Fruit Kebabs
Bamboo skewers, soaked in cold water for 30 minutes
Choose any combination of fruit: peaches, nectarines, bananas, pineapple or strawberries
A liquor of your choice
Confectioner’s sugar
Cut fruit into small chunks and thread onto skewers. Sprinkle a little liquor over kebabs and let macerate for 10 minutes. Sprinkle a little confectioner’s sugar onto a plate. Put the kebabs into the sugar and then onto the grill and cook for 1 to 2 minutes each side or until slightly caramelized. If you are using a heavy skillet, put a little butter in first and then cook the kebabs until caramelized. Allow to 2 to 3 skewers per person. Serve immediately over cake or ice cream.
Chicken, Halloumi and Vegetable Kebabs
7 oz (200 g) skinless chicken breast, cubed
1 T. sweet chili sauce
1 tsp soy sauce
1/22 large zucchini, halved lengthways and sliced into 3/4 in crescents (optionally, long lengthwise thin ribbons, then threaded on folding back and forth)
1/2 large red bell pepper, seeded and cut into 3/4 in chunks
1 cup 3/4 in cubed halloumi cheese
2 T. sunflower oil
salt and pepper
Put the cubed chicken, sweet chili sauce and soy sauce in a bowl, mix to coat and leave to marinate for 30 minutes. If you’re using wooden skewers, soak them in water before using. Thread a piece of zucchini, marinated chicken, red bell pepper and halloumi cheese onto a skewer and repeat twice so you have three pieces of everything on the skewer. Repeat with the remaining skewers. Season lightly with salt and pepper. Heat the oil in a large flat skillet or griddle pan over a high heat. Add the skewers, reduce the heat to medium and fry for about 5 minutes on each side until golden and the chicken is cooked through (you may need to hold the skewers down onto the surface of the skillet to help them cook through— I place a separate heavy skillet on top of the skewers to hold them down). Serve straight away.
Steak Kabobs with Caramelized Onion Relish
1-1/2 pounds beef Top Sirloin Steak Boneless cut 1-inch thick
1 tsp. garlic-pepper seasoning
Fresh basil leaves, optional
2 T. olive oil
1 large red onion, diced
1/2 cup balsamic vinegar
1/4 cup packed brown sugar
1/4 tsp. salt
1/8 tsp. pepper
To prepare Kabobs, preheat broiler. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain. To prepare Caramelized Onion Relish, heat olive oil in a large nonstick skillet over medium heat until hot. Add onions; cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally. Stir in balsamic vinegar and brown sugar. Cook 5 to 7 minutes or until liquid evaporates and onion mixture browns and thickens, stirring occasionally. Remove from heat and season with salt and pepper; keep warm. Cut beef Top Sirloin Steak into 1-1/4 inch pieces. Season meat with seasoning blend. Thread 3 beef pieces onto each skewer, leaving small spaces between pieces. Place kabobs on rack of broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Cook’s Tip: 1-1/2 pounds beef Ranch Steak cut 1-Inch thick may be substituted for beef Top Sirloin Steak Boneless. To grill, place kabobs on grid over medium, ash-covered coals. Grill, covered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Serve kabobs with relish. Garnish with basil leaves, as desired.