Our 2 Best BBQ Skewers Recipes

Chipotle Prawn Skewers with Charred Pineapple and Red Peppers

Ingredients

• 340g prawn
• 115g Cubed Pineapple
• 1 Red Pepper
• 1 Shallot
• 7g Coriander
• 1/2 tsp Chipotle Chilli Powder
• 1 Lime
• 4 Skewers
• 2 tsp Olive Oil

Instructions

1. Preheat your barbecue for 15 minutes. Core, seed, and dice the pepper into 1cm cubes. Halve, peel, and dice the shallot into half cm pieces. Finely chop the coriander, reserving a few leaves for garnish. Mince or grate the garlic. Halve the lime.
2. Toss the prawns in a large bowl with the pepper, shallot, garlic, chipotle powder, pineapple, coriander, and a drizzle of olive oil. Season generously with salt and pepper. Thread the prawns, peppers, pineapple, and shallot onto the skewers, alternating between each.
3. Place onto the barbecue – but not in the inner circle with direct heat – place them slightly further out as prawns and fish cook more slowly and gently there. Grill for 15  minutes per side, until cooked through and slightly charred. Finish with a squeeze of lime and a sprinkle of coriander. Enjoy! Finish with a squeeze of lime and the reserved coriander leaves. Enjoy!

Jerk Chicken Skewers with Peach and Red Onion

Ingredients

• 340g Chicken Thighs (Boneless and Skinless)
• 1 tbsp Jerk Seasoning
• 1 Red Onion
• 1 Peach
• 1 Lemon
• 7g Coriander
• 2 tsp Olive Oil

Instructions

1. Preheat your barbecue for 15 minutes. Halve, peel, and chop half the onion into 1.5cm cubes. Halve, pit, and slice the peach into wedges. Cut the lemon into wedges. Roughly chop the coriander. Cut the chicken into 1.5cm cubes.
2. Toss the chicken, jerk seasoning, red onion, and a drizzle of oil together in a medium bowl. Season generously with salt and pepper.
3. Thread the skewers with the chicken, onion, and peach slices. Place onto the barbecue – but not in the inner circle with direct heat – place them slightly further out as chicken cooks more slowly and gently there. Grill for 15  minutes per side, until cooked through and slightly charred. Finish with a squeeze of lime and a sprinkle of coriander. Enjoy!