Wednesday, 21 August 2013

Three Great Kebab Recipes for Bank Holiday Barbecues


With the last Bank Holiday of the Summer fast approaching I thought it would be a good idea to share some great kebab recipes to spice up the barbecue! I have kept the core ingredients very simple so you can add to them – or even mix and match!

If you are using wooden skewers soak them in a bowl of water for around half an hour before using them on the barbecue.

Monkfish Mushroom and Smoked Bacon Kebabs

Monkfish are firm textured and meaty white fish so they won't fall to bits on the barbecue. We normally buy the tails from the shops and they have a flavour similar to lobster.

1kg monkfish tails, cut into cubes
250g rindless smoked bacon
150g small button mushrooms
6 to 8 skewers
olive oil for brushing

There are two ways you can prepare these kebabs: one is to wrap each cube of monkfish with a rasher of smoked bacon and then stick it on the skewer followed by a mushroom, alternating until the skewer is full. The other is to stretch a rasher of smoked bacon with the back of a knife and thread it on to a skewer, weaving it between cubes of monkfish and bacon.

Place the kebabs on a hot barbecue and cook for between 10 - 15 minutes, or until done through. As you turn the kebabs brush them with olive oil. Serve hot.

Recommended Wines: Try Bordeaux Rosés or Clairets – they pair beautifully with seafood, fish, hams, bacon, chorizo and salamis.

Steak and Halloumi Cheese Kebabs

Halloumi cheese comes from Cyprus and is brilliant for using on barbecues as it keeps its shape and doesn't melt into a mess all over the place. It's a little like Mozzarella in texture and you can find it in most supermarkets. It's made from goat's and sheep's milk and has a nice tangy flavour.

600g rump steak, cut into cubes
250g haloumi cheese, cut into cubes
olive oil for brushing

Season your cubes of rump steak and thread them on to the skewer, alternating with the Halloumi cheese. Brush the kebabs with olive oil and place on a hot barbecue. Cook for 2 minutes on each side. As you turn the kebabs brush them with olive oil. Serve hot.

Recommended Wines: Good Clarets go very well with steaks and strong cheeses so a Bordeaux red wine would be perfect.

Lamb and Mango Kebabs

Mangoes are delicious when barbecued (you can cook them separately as a dessert if you like – just cut them in half and coat them with honey so that they caramelise on contact with the barbecue). When making Lamb and Mango Kebabs make sure you cut the mango into quite large cubes as they will soften and shrink on the barbecue (smaller pieces are prone to fall off).

450g lamb, cut into cubes
60ml hoisin sauce
2 tbsp light soy sauce
2 tbsp rice wine vinegar (or white wine vinegar)
2 tbsp olive oil
2 large mangoes

Marinade the cubes of lamb in the hoisin sauce, light soy sauce, vinegar and oil overnight in the fridge. Thread the skewers with alternating cubes of lamb and mango. Place on a hot barbecue and cook for 2 minutes on each side. Serve hot.

Recommended Wines: There are a couple of choices here – Sparkling Wine is great with Chinese cuisine and copes with the sweet/sour flavours. Alternatively if you prefer an off-dry, slightly sweet white wine try a Bordeaux Moelleux as they are excellent food wines that marry up with Asian cuisine remarkably well.

Enjoy!

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