Skewed Veggies And Meat Grill Recipes

Steps:

• Preheat a grill on medium-high heat.
• Warm the teriyaki sauce and sugar together in a small saucepan over low heat and stir until the sugar dissolves.
• Cut the bell peppers into 1 1/2-inch pieces. Cut the white and light green parts of the spring onion into 1-inch pieces (discard the dark greens or reserve for another use).
• Thread the vegetables on six skewers, 2 pieces of pepper for every 1 piece of onions. Grill the vegetables until charred in spots and lightly cooked, about 6 minutes. Baste both sides of the skewers with the glaze a few times, turning often so that it chars in spots, about 1 minute. Transfer the skewers to a platter and drizzle the remaining glaze on top. Sprinkle with sesame seeds and serve.

Steps:

• The marinade & grill: 1. Prepare the marinade by mixing the finely chopped garlic, salt, pepper, olive oil and the herbs if you fancy.
• Cut the chicken breast into chunks of about a square 1 inch and marinade ideally for about 3-4 hours so best is to prepare the meat in advance, even the night before.
• Chop all the veggies into the desired size chunks.
• Alternate the meat and the veggies on the skewers and cook for about 12-15 min on BBQ or 25-30 min in the pre-heated oven.
• Preparing the skewers: 1. If you don't have metal skewers and you are using the wooden ones (oven only) you will have a to soak them in water for a good 20 minutes before so that they don't burn.