BRUSSELS SPROUT SKEWERS

SERVES 4 SKEWERS

FOR THE SKEWERS

150g (4oz) brussels sprouts

1 lemon

8 garlic cloves (unpeeled)

12 pitted dates

FOR THE MARINADE

2 tbsp. olive oil

1/2 tsp. toasted sesame oil

1/2 tsp. coarse sea salt

EXTRAS

4 handfuls salad greens

4 tbsp. tahini and yogurt sauce

2 tbsp. sesame seeds

NUTRITIONAL VALUES

Calories: 220kcal
Fat: 11.5g (1.6g S.Fat)
Carbs: 30.1g
Protein: 4.8g
Sugar: 17g
Sodium: 339mg

METHOD

Blanch the Brussels sprouts for 5 minutes in salted water. Then rinse with cold water.

Lemon, thinly sliced Thread the brussels sprouts, unpeeled garlic cloves, dates, and lemon slices onto soaked bamboo skewers.

To make the marinade, combine all of the ingredients in a mixing bowl and whisk until smooth.

Place the skewers in the marinade and refrigerate for at least 30 minutes.

Sear the skewers for 3 to 4 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 10 minutes. Brush the skewers with the remaining marinade on a regular basis.

RECIPE NOTES

Try our brussels sprout skewers with dried apricots or fresh pineapple chunks as well.

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.

RECIPE NOTES

Spanish onions with a mild flavour are ideal for our BBQ onion skewers. Grilled red onions are also delicious.

SPANISH-STYLE TAPAS SKEWERS

SERVES 4 SKEWERS

8 medium potatoes

Coarse sea salt

12 Padrón or shishito peppers

1/4 cup (60ml) olive oil

1 lemon

1/2 cup (120ml) gazpacho-mojo

NUTRITIONAL VALUES

Calories: 510kcal
Fat: 16.7g (2.5g S.Fat)
Carbs: 82.5g
Protein: 12.6g
Sugar: 14.3g
Sodium: 201mg

METHOD

Bring the potatoes to a boil in a pot with plenty of water and salt. Boil for 15 minutes on medium heat, then remove from the heat and drain the water. Return the pot to the still-hot burner, cover with a lid, and steam for 5 minutes, shaking the pot frequently.

Cut the potatoes in half and thread them onto soaked bamboo skewers, alternating each potato half with a pepper. Brush the skewers with oil and sear them for 2 to 3 minutes on each side over direct heat, then finish cooking them for another 7 minutes on each side over indirect heat.

Cut the lemon into wedges and caramelize them for 3 to 4 minutes on each side over direct heat.

With the gazpacho-mojo and lemon wedges, serve the skewers.

RECIPE NOTES

To make Spanish-style “wrinkled potatoes,” add enough salt to the water so that a single potato does not sink to the bottom of the pot (about 14 cup/75 g per quart/litre).

TANDOORI TOFU SKEWERS

SERVES 4 SKEWERS

FOR THE SKEWERS

1/4 cup (55g) vegan yogurt

1 large red chile pepper, stemmed (seeded for less heat)

1 garlic clove

1 tsp. ground coriander

1 tsp. ground turmeric

1 tsp. ground cinnamon

1 tsp. salt

1 star anise

1 1/2 tbsp. tomato paste

1 tbsp. peanut oil

400g (14oz) tofu

EXTRAS

4 grilled flatbreads

8 tbsp. mint, cucumber, and yogurt sauce

1 lemon, cut into wedges

NUTRITIONAL VALUES

Calories: 789kcal
Fat: 17.8g (2.1g S.Fat)
Carbs: 147.6g
Protein: 39.1g
Sugar: 77.8g
Sodium: 942mg

METHOD

In a food processor or blender, combine the yogurt and the remaining ingredients, except the tofu, to make the skewers.

Add the tofu to the marinade, cut into 112-inch (4-cm) cubes. Marinate in the refrigerator for at least 4 hours.

Thread the cubes onto metal skewers and cook for 10 minutes over indirect heat with the lid closed. Cook for another 8 minutes after flipping the skewers. Baste with the remaining marinade.

Serve the skewers alongside flatbreads, mint, cucumber, and yogurt sauce, and lemon wedges.

RECIPE NOTES

If you use a skewer rack, these skewers will cook faster. This prevents the tofu from coming into contact with the grill and becoming stuck.

CAPRESE SKEWERS

SERVES 8 PORTIONS

200 g (7 oz.) extra-firm tofu, drained, patted dry with a paper towel, and cut into 1-inch cubes

1 tbsp. olive oil

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 cup cherry tomatoes, halved

1/4 cup fresh basil, loosely packed

Balsamic vinegar for drizzling

NUTRITIONAL VALUES

Calories: 17kcal
Fat: 1.8g (0.3g S.Fat)
Carbs: 0.5g
Protein: 0g
Sugar: 0.3g
Sodium: 118mg

METHOD

Toss tofu, oil, salt, and pepper in a large mixing bowl.

Heat the tofu mixture in a large non-stick skillet over medium-high heat. Tofu cubes should be cooked and lightly browned on all sides.

Skewer On each toothpick or skewer, place 1 cube of tofu, 1 half cherry tomato, and 1 basil leaf. Drizzle with vinegar to taste. Season with salt and pepper to taste.