Summer skewers recipe

Preparing and cooking food is all about love. The very act of sharing brings even more of a sense of togetherness and summer is the perfect time to enjoy eating ensembles as you indulge in mezze, tapas and picnics with your friends and family.

With friends buzzing around the last thing you want is to be spending hours in the kitchen (especially if the sun is shining), so choose wisely and prepare in advance to maximise your time to catch up. Quick cook skewers are a brilliant idea, with endless possibilities – anything goes really! And adding a little something at the end to bring a bit more dimension to the flavours is where we come in!

Here are two delicious skewers ideas to complement our dips and get your inspiration flowing…

Lemon Thyme, Garlic & Yogurt Marinated Skewers

Ingredients
8 mini chicken fillets (250g)
3 tbsp full fat natural yogurt
Zest & juice of 1 lemon
2 garlic cloves, crushed
2 tbsp lemon thyme leaves (roughly half a packet)

Method
Combine all ingredients and allow to marinade in the fridge for at least an hour. Thread each chicken fillet onto a skewer and griddle or barbeque for 5 minutes on each side, or until the fillets are fully cooked through.

Serve warm or cold with a squeeze of lemon and our Garlic & Artichoke dip.

 

Pomegranate Butternut Squash & Charred Broccoli Skewers
(Vegan)

Ingredients
1 butternut squash
2 large heads of broccoli
5 tbsp pomegranate molasses
Pinch chilli flakes
Olive oil
Wooden skewers, soaked in water
for a minimum of 5 minutes

Method
Preheat the oven to 180 Celsius fan.
Remove the seeds from the squash
– and cut into 1-2cm cubes. Peel if
you prefer, but we find that keeping
the skin on adds a lovely texture and
also helps the squash hold its shape.
Drizzle liberally with olive oil, season,
and bake for 15 minutes.

After 15 minutes, drizzle the pomegranate molasses & scatter the chilli flakes over the squash, ensuring all of the chunks are well covered, and return to the oven for another 10 minutes. Remove from the oven and set to one side, allowing the squash to cool.

Cut the broccoli into florets, and in a large bowl, drizzle all over with olive oil – use your hands to really make sure that it’s all over, but not so much that it’s dripping!

Put a non-stick frying pan onto a high heat, and once hot, add a handful of the broccoli. Allow to char on one side, before turning. The broccoli buds should have just caught and gone black with the stalk softening (still al dente) and still very green.

Once both lots of veg are cool, thread onto skewers. Serve at room temperature with our Super Duper Spicy Houmous, scattered with some pomegranate seeds on top!