Three easy BBQ kebab recipes to try this summer
Satay udang is one of Singapore's most popular street foods. The prawns are marinated in lime, coconut milk, ginger, chillies and nuts, then grilled on skewers until succulent, almost creamy and slightly sweet, with a hint of heat.
Serves 4
• 680g medium prawns, peeled and deveined • 1 tbsp lime juice • 1 tbsp lime zest • 5 macadamia nuts • 3 garlic cloves, peeled and chopped • 3 red bird's eye chillies• 2 shallots, chopped • 1 x 7.5cm piece of ginger, peeled and chopped • 1½ tbsp brown sugar • 1 tsp salt • 3 tbsp peanut oil • 80ml coconut milk • 2 spring onions, ½ cucumber and 4 tbsp pineapple chunks, chopped, to serve
1. In a bowl, combine the prawns, lime juice and zest and mix well. In a food processor blend the nuts, garlic, chillies, shallots, ginger, brown sugar and salt until smooth.
2. Heat the oil in a pan over a high heat. Add the blended paste and cook for 3-4 min, until the oil separates. Stir in the coconut milk then set aside to cool.
3. Add the marinade to the prawns and mix well. Cover and refrigerate for 2-4 hours.
4. Heat a grill to a high heat. Thread the prawns onto skewers and cook for 3-5 min, turning occasionally and basting them with the sauce until charred.
5. Transfer to a serving dish. Serve hot with spring onions, cucumber and pineapple.
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Tavuk sis, or spicy chicken kebabs, are a staple of Turkish cuisine and often served with rice, salad and tzatziki. In this simple yet authentic recipe the chicken thighs are coated in mint, Aleppo pepper and biber salcasi (sweet red pepper paste), which caramelises beautifully when grilled.
Serves 4
• 2 tbsp dried mint • 1 tbsp red pepper flakes • 1 tbsp finely chopped thyme • 1 tbsp Aleppo pepper • 1 tsp black pepper • 1 tsp salt • 120ml extra virgin olive oil • 1 tbsp tomato puree• 1 tbsp biber salcasi, or another tbsp of tomato paste • 3-4 boneless, skinless chicken thighs, cut into 2.5cm pieces • Tzatziki and rice, to serve
1. In a large bowl combine all the ingredients except the chicken and mix well, then add the chicken pieces to coat evenly. Cover and set aside at room temperature for 30 min.
2. Heat a grill to a high heat. Thread the chicken onto skewers. Place on the grill and cook for 12 min, turning occasionally, until charred.
3. Transfer to a serving dish. Serve hot with tzatziki and rice.
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Often called tikka vegetables, these skewers are popular in northern India, where tandoori cooking originated. Peppers, onions, tomatoes, mushrooms and paneer (Indian cheese), marinated in yoghurt and spices, are grilled or roasted in a tandoor oven.
Serves 4-6
• For the marinade:• 225g plain yoghurt • 1 x 2.5cm piece of fresh ginger, grated • 2 garlic cloves, minced • 15g mint leaves, finely chopped • 1 tbsp lemon juice • 1 tbsp vegetable oil • 1 tsp each of garam masala, ground cumin, ground turmeric, Kashmiri red chilli powder (or paprika) and salt• For the vegetables:• 2 red and 2 green peppers, cut into 2.5cm squares • 2 onions, cut into 2.5cm cubes • 225g cherry tomatoes • 450g button mushrooms• 300g paneer, cut into 2.5cm cubes • Chutney, grilled naan and raita, to serve
1. In a large bowl whisk together the marinade ingredients. Add the vegetables and paneer and coat evenly. Cover the bowl and refrigerate for at least 1 hour, preferably overnight.
2. Heat a grill to a medium-high heat. Thread the vegetables and paneer onto skewers, alternating between different vegetables. Grill until soft and slightly charred (10-15 min).
3. Remove from the grill and rest for 5 min. Serve hot with chutney, naan and raita.Extracted from Barbecue: Smoked & Grilled Recipes from Across the Globe by Hugh Mangum and Shana Liebman (Phaidon £34.95). To order a copy go to timesbookshop.co.uk. Free UK standard P&P on orders over £25. Special discount available for Times+ members
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