With summer now in full swing, many of us are taking advantage of the warm summer weather and taking our training, cooking and eating, outside. Although every foodie loves BBQ season, sometimes it‘s a bit tricky to get creative, as many recipes can be overshadowed by the usual burgers and hot dogs. But before you throw another predictable meal on the grill, check out our 3 favourite BBQ recipes for an epic clean cookout.
Sweet Potato Chicken Skewers
Enjoy the fruitful tastes of summer with these zesty sweet potato skewers, barbequed to perfection. Substitute chicken for tofu if you want to enjoy these guys meat-free.
- 200g boneless chicken breast or tofu
- 200g sweet potato
- 1 red onion
- 5g grated ginger
- 1 lime (zest and juice)
- 2 tbsp low-sodium soy sauce
- 1 tsp coconut oil
- 0,25 bunch fresh cilantro
- sprinkle chili flakes (optional)
- Cut chicken breast in chunks of approx. 2 cm (0.8 inch).
- Slowly heat coconut oil in a microwave or in a small pot. Mix with ginger, lemon zest, lemon juice, soy sauce and chili flakes (if desired). Rub this mixture on chicken cubes and leave to marinate for at least 1 hour or overnight.
- Cut sweet potato and onion in cubes. Combined, the onion and sweet potato cubes should equal the amount of chopped chicken.
- Put veggies and chicken alternately on skewers and grill until golden brown. Depending on grill and method it should take approx. 15 – 20 minutes. Turn skewers from time to time. Serve sprinkled with chopped cilantro.
Oriental Halloumi Skewers
Halloumi really is a gift from the Greek Gods. This semi-soft cheese is made for grilling, and when skewered alongside eggplant and zucchini, it creates a delicious and fresh meal on a stick.
- 200g halloumi or grill cheese
- 0,5 eggplant
- 0,5 zucchini
- 0,5 pomegranate
- 0,5 lemon (juice)
- 0,25 bunch fresh mint
- 1 pinch ground cumin
- pinch black pepper
- Cut the halloumi or grill cheese in chunks of approx. 2 cm (0.8 inch). Mix lemon juice with ground cumin and rub this mixture on halloumi cubes. Leave to marinate for at least one hour or overnight.
- Cut eggplant and zucchini in cubes. Combined, the eggplant and zucchini cubes should equal the amount of halloumi cubes.
- Hold the pomegranate over a bowl and gently squeeze until the seeds come out. Separate juice from seeds using a sieve and remove any remaining white skin or membranes.
- Put halloumi and veggies alternately on skewers and grill until golden brown. Depending on grill and method it should take approx. 5 – 10 minutes. Turn skewers from time to time. Season with pepper as desired and serve sprinkled with pomegranate seeds and chopped mint.
Cottage Cheese Stuffed Apricots
Step aside ice cream; there‘s a new summer dessert in town. These healthy treats are the perfect combination of sweet and savoury. Tried and tested, we’re pretty sure they won’t hang around for long at your next barbeque. Our tip: use firm apricots. These work better for grilling than overripe ones, which may not hold up to the intense heat of the grill.
- 3 fresh apricots
- 60g cottage cheese
- 15g roasted pine nuts
- 3 tsp honey
- pinch fresh vanilla (from a vanilla bean or vanilla mill)
- Halve apricots and remove core. Grill on cut-side downwards for approx. 5 minutes.
- Fill apricot halves equally with cottage cheese and pine nuts and drizzle with honey. Grill on round side down for another 5 minutes. Season with fresh vanilla if desired.