Honey & rosemary kebabs

8 ● 30 ● 10

The good thing about kebabs is that while they do take a little time to prepare they are simple to cook, serve and eat, all the hard work having been done earlier. If you prefer a meat free option, try substituting the meat for Halloumi cheese.

method

Marinade:

4 tbsp Olive oil

2 tbsp Aspall Red Wine Vinegar

1 tbsp runny honey

1-2 garlic cloves, peeled and crushed

Freshly ground black pepper

Sea salt

2 sprigs rosemary, chopped

Skewers:

800g (1lb 12 oz) trimmed weight steak, pork fillet, lamb or chicken thigh meat

A selection of the following:

Red or green peppers

Courgettes

Red onions

Button mushrooms

  1. Mix the marinade ingredients together in a small saucepan and simmer for 5 minutes, then allow to cool. Store left over marinade in the fridge for up to one week.
  2. Cut the meat to give largish chunks – about 3cm cubes is ideal.
  3. Mix the marinade ingredients together and let the meat sit in this for anything from an hour to a day.
  4. Cut the vegetables into cubes of similar size to the meat.
  5. Thread the cubes, alternating meat and vegetables, onto wooden or metal skewers. Brush with the excess marinade and sprinkle with salt.
  6. Cook on a well-heated barbecue turning as needed until the meat is cooked to your liking.

 

ingredients

Marinade:

4 tbsp Olive oil

2 tbsp Aspall Red Wine Vinegar

1 tbsp runny honey

1-2 garlic cloves, peeled and crushed

Freshly ground black pepper

Sea salt

2 sprigs rosemary, chopped

Skewers:

800g (1lb 12 oz) trimmed weight steak, pork fillet, lamb or chicken thigh meat

A selection of the following:

Red or green peppers

Courgettes

Red onions

Button mushrooms

method
  1. Mix the marinade ingredients together in a small saucepan and simmer for 5 minutes, then allow to cool. Store left over marinade in the fridge for up to one week.
  2. Cut the meat to give largish chunks – about 3cm cubes is ideal.
  3. Mix the marinade ingredients together and let the meat sit in this for anything from an hour to a day.
  4. Cut the vegetables into cubes of similar size to the meat.
  5. Thread the cubes, alternating meat and vegetables, onto wooden or metal skewers. Brush with the excess marinade and sprinkle with salt.
  6. Cook on a well-heated barbecue turning as needed until the meat is cooked to your liking.