Favourtie Recipes > Skewers

Jan from Fife is optimistic that the hot weather will continue – yes, even in Scotland! – so she has sent us the following for yet another summer sizzler – this time via a skewer (and just in case the weather does break she’s also included the under-the-grill method – oh ye of little faith!!!)


Spicy Chicken Kebabs
Serves 4

First of all mix together:

2 x 15ml spoons of soy sauce
5ml spoon of demerara sugar
1 clove of garlic, peeled and crushed
2 x 15ml spoons of fresh root ginger, peeled and finely chopped
Some drops of Tabasco sauce – depends how hot you like it!

This all makes a marinade. Make sure you don’t mix them in a metal bowl though because the metal gives it a weird taste!

Add in 2 skinless and boneless chicken breasts, cut into cubes. Toss all the ingredients together to coat in the marinade.

Cover and pop it in the fridge for at least 30 minutes or until ready to cook – the longer you can leave it the stronger it tastes but it still tastes good after 30 minutes.

Get your barbecue going or preheat your grill to a medium setting. Thread the chicken on to metal skewers (you can use wooden ones but you need to soak them in water first). Grill or barbecue the kebabs for 15-18 minutes, basting with the marinade and turning occasionally until thoroughly cooked.

This is good with a salad or rice.


For those of you who don’t eat meat, try out Tracey from Bootle’s mushroom kebab recipe – or better still, do them both and throw a party – see our perfect party page for some tips and tricks for party-time.


Mixed Mushroom Kebabs

I’m a vegetarian and my ex-girlfriend cooked this for me the first time we barbecued. The girlfriend didn’t last but I made sure I got hold of the recipe before we broke up! This makes about 6-8 kebabs depending how many mushrooms you can get onto your skewers.

For the marinade:
3 tablespoons of oil
1 tablespoon of white wine vinegar
Large pinch of cayenne pepper

For the kebabs:
4oz of shitake mushrooms
8oz of small open mushrooms
8oz of chestnut mushrooms

Mix all of the marinade ingredients together and add the mushrooms to them, making sure they all get well coated with the sauce. Leave to marinate for about 30 minutes.

Thread the mushrooms on to 8 kebab skewers, then cook on the barbecue for about 5 minutes, turning regularly, it’s that simple and they’re lovely! You can thread green and/or red peppers in between the mushrooms for a change and a bit of colour or slices of onion – that’s nice too.

It’s good with boiled or fried rice.

So there you have it – get your barbecue out one more time and try these out. Both Jan and Tracey get their subscriptions extended for a further 2 months for free for supplying our published recipes this month. Submit yours here!