Summer BBQ Kebabs
We’re keeping it simple for #WhatTheFatFriday this week with a delicious and easy Summer BBQ Kebab recipe, dressed in a spicy Romesco sauce. Perfect for a casual kiwi summer bbq and can be prepped ahead of time for no fuss.
A word from Chef Craig: Kebabs are a great way to get ahead for barbecues. You can swap the ingredients around and use items like aubergine or prawns instead if you like. My take on a Romesco sauce is tangy yet creamy, it’s a personal favourite and goes really well with snapper, too.
A word from Caryn, The Whole Food Dietitian: Make your BBQ kebabs count and add in veggies where you can. Chunks of onion / capsicum / courgette / whole button mushrooms and even folded over asparagus in-between your pieces of protein can make sure that you don’t get lazy with your vegetables intake over the silly season. Use a different spice like Zatar (Middle Eastern Spice) made from sumac, thyme, sesame seeds, hyssop, and oregano. Or throw some mozzarella cheese on top for a great melted “edge”.
A word from Prof Grant, The Fat Professor: This is a great simple recipe for this time of year. Get the kids involved with making them and make more than you need so you have tasty left overs for the next day.
Prep time: 15 minutes
Cook time: 6 – 8 minutes (Kebabs) 20 – 30 minutes (Romesco sauce)
Carb count: 6.7 per serve
For the kebabs:
- 2 Onions, brown or red
- 2 Capsicum, any colour
- 2 Courgette
- 6-8 Button mushroom
- 8 Asparagus spears
- 400g Chicken (you can replace this with any meat of your choice)
- 2 tsp (6g) Zatar
- 1 tbsp (15ml) Olive oil
- Salt and pepper to taste
For the sauce:
- ⅔ cup (100g) Hazelnuts (almonds can be used instead), toasted
- 2 Red capsicum, seeded and roughly chopped
- 4 Tomatoes, chopped
- 1-2 Chilli, chopped (leave seeds in for extra heat)
- 4 cloves Garlic, peeled
- 2 tbsp (30ml) Vinegar
- 2 tbsp (30ml) Olive oil
- Salt and pepper to taste
Blanch the asparagus for 1 minute until the spears have softened, quickly cool in a bowl of cold water to retain the colour. Cut the onion, capsicum, mushroom, courgette and chicken into similar sized pieces and add them to a large bowl. Add the asparagus, the oil, zatar and seasoning to the bowl before tossing the ingredients together to get evenly coated. Skewer the ingredients by adding the vegetables and meat in an alternating fashion (remembering to keep the same order for all the kebabs!) until all the ingredients have been used. Try folding the asparagus over to make them easier to skewer (thanks Dr. Caryn – top tip!).
Place the kebabs in a dish to store, and cook them on the barbecue when you need them ensuring the chicken is fully cooked throughout – turning regularly this should only take 6 – 8 minutes depending on thickness.
Make the Romesco sauce by combining all the ingredients together in a pot and simmering for 20 – 30 minutes. Blitz the sauce to a smooth consistency then season to taste. Cook the kebabs as above and serve them with sides of the Romesco sauce for people to spoon over their kebabs, or to use as a dipping sauce.