With the weekend weather set to brighten up could we be getting the BBQ out! If so then here is my ultimate Chicken & Prawn Skewers.
The No Salt chef Brian McDermott
This weekend is North West Garden Show in Castlefin now in its 6th year. It's an action packed weekend of live cookery, fun and attractions for all the family.
by Brian McDermott
I'm delighted to be welcoming guest chefs this year with my good friend Paula Mc Intyre from BBC Radio Ulster, Derek Creagh from Harry's Restaurant and a list of top food producers together with local chefs also.
I will be demonstrating this weeks Donegal Daily Recipe live at the Show and I will be joined by Donegal Captain Michael Murphy who will appear at the show on Saturday at 12pm
Ultimate Summer Chicken & Prawn Kebab Serves 6
Ingredients
4 Chicken Breasts
8 Greencastle Prawns
2 Yellow Peppers
2 Red Peppers
2 Red Onions
2 Courgettes
6 Wooden/ Steel Skewers or Rosemary Sticks
Marinade:
1-2 Red Chilli Peppers
1 Yellow Pepper
4 Tomatoes Deseeded
1 Bunch Scallions
4 Garlic Cloves
Handful Fresh Basil
Handful Mint Leaves
1 Lemon Zest & Juice
50g Rapeseed Oil
Fresh Ground Black Pepper
To Serve:
1 Lime
Mint Leaves
Method
Place all the Marinade ingredients into a food blender and blend to a paste like marinade. Add the oil and give one final 30-second blend.
Cut peppers, courgettes and red onions into bite size chunks or wedges
Cut chicken into bite cubes
Using skewer or Rosemary sticks start skewering a piece of chicken followed a prawn, onion, peppers and courgette and repeat until you have a full and vibrant looking skewer.
Brush the Marinade onto the skewered kebabs and leave for at least an hour on a tray.
Grill on the BBQ or under the grill approx. 6-8 minutes turning all the time.
Baste frequently with some more of the marinade.
Serve with freshly squeezed lime juice, wedges and some fresh ripped Mint leaves.
Brian’s Tip:
Replace chicken with pork, beef or lamb. A combination of meats works really well.
Prepare vegetarian version using butternut squash instead of chicken
Serve with Cous Cous.