BBQ ONION SKEWERS WITH POMEGRANATE GLAZE
SERVES
FOR THE MARINADE
Juice of 2 oranges
1/4 cup plus 2 tbsp. (110g) pomegranate molasses
1/4 cup plus 2 tbsp. (90ml) olive oil
2 tsp. pink peppercorns
1/2 tsp. salt
FOR THE SKEWERS
4 large onions
EXTRAS
Pomegranate tabbouleh
White bean hummus
NUTRITIONAL VALUES
Calories: 496kcal
Fat: 27.7g (3.8g S.Fat)
Carbs: 70.5g
Protein: 5.4g
Sugar: 33.7g
Sodium: 650mg
METHOD
In a saucepan, combine all of the marinade ingredients and bring to a boil. Cook for 5 minutes on low heat.
Thread the onions onto metal skewers after cutting them into 1 cm thick slices.
Pour the boiling marinade over the skewers and refrigerate for at least 4 hours.
Sear the onion skewers for 4 to 5 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 8 to 10 minutes. Baste frequently with the remaining marinade.
Serve alongside the pomegranate tabbouleh and hummus.
Thread the onions onto metal skewers after cutting them into 1 cm thick slices.
Pour the boiling marinade over the skewers and refrigerate for at least 4 hours.
Sear the onion skewers for 4 to 5 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 8 to 10 minutes. Baste frequently with the remaining marinade.
Serve alongside the pomegranate tabbouleh and hummus.
RECIPE NOTES
Spanish onions with a mild flavour are ideal for our BBQ onion skewers. Grilled red onions are also delicious.
