So summer is finally creeping up on us (I definitely saw the sun at least twice last week), and, with some fabulous fresh veg popping up in our local farm shop (I can’t resist a glossy aubergine), I felt it was time to dust off one of my favourite summer essentials: the barbecue skewer. It’s handy to have meat in the freezer (I often bulk buy meat online from Farmer’s Choice – the selection is incredible and the packs are very good value) that way, you can take it out to defrost if you wake up and it’s a sunny morning.
I favour the evil, pointy metal variety, especially when cooking meat as they do ensure that the meat is cooked through the middle – something always worth paying attention to when barbecuing. This barbecue sauce recipe is an old favourite and very easy to make. Once it’s cooked, split the quantity in half, so you can use half as a sauce at the table and half to marinade the meat as it cooks:
For the barbecue sauce/marinade:
- 1 tbsp oil
- 1 red onion, finely chopped
- About 1 tsp fresh ginger
- 2 tbsp cider vinegar
- 4 tbsps runny honey
- 2 tbsps brown sugar
- 1 tbsp worcestershire sauce
- 2 tbsps soy sauce
- 4 tbsps tomato ketchup
- Pinch dried chilli
- 1 tbsp tomato purée
Add the oil into a saucepan, and gently fry the onion until it’s starting to go a bit translucent. Grate in the ginger (I keep my ginger in the freezer and grate it straight in), then just add in all the other ingredients. Let it simmer and thicken slightly, then reserve half for serving at the table.
For the skewers:
2 large chicken breasts
2 sweet potatoes
1 red onion
I find it’s best to give the sweet potatoes a quick blanch first, otherwise you can find that they’re a bit hard to thread onto a skewer without breaking.
Cut the rest of the ingredients into big chunks, then thread them randomly onto the skewers – pushing everything together so that everyone gets a generous portion.
Brush the skewers well with the marinade, on both sides, then place onto the barbecue or under a medium grill. Keep basting and turning until the chicken is cooked through and the vegetables are starting to char.
Serve with the other half of the barbecue sauce (throw the remaining marinade away) and fresh salad. Oh, and if the sun doesn’t come out? A baked potato wouldn’t go amiss.