This heatwave in the UK really means one thing: it's time to get the grill out and start our (let's face it, pretty poor) attempts at barbecuing. From blackened sausages to chicken that's more than slightly on the raw side, it's the barbecue failures that cling most dearly to our hearts. Or mine at least. I have such fond memories of family get-togethers revolving around the grill.
However, last time I had a barbecue it was in a student house, in which I was the sole girl. It consisted of a road sign to put the charcoal on (of course) and a broken piece of trolley (separated from its mother by a rolling pin) on top of some empty beer bottles as a grill. The next day I'm pretty sure we were all fairly ill, and not just from the hangover. This time I was determined not to let any Bear Grylls wannabes take over, but put together a nice meal which didn't involve hundreds of health and safety violations.
As I turned 22 last Saturday, and the weather was pretty darn hot I figured a barbecue was in order. So, we hopped down to the shops to pick up some lovely fruity cider and ice (of course - what summer party could be held without this?!) and all of our barbecue gear. Amongst our guests were a bunch of fairly carnivorous meat-eaters, but also a couple of vegetarians. Me and my sister set to work on a whole range of items for the grill, including garlic chicken and pepper skewers and these lovely vegetable kabobs.
Although we stuck to tomatoes, peppers, onion and baby corn, you can choose a whole variety of vegetables for your kabobs. Next time we're going to add broccoli and courgette, as I think they'll be super tasty fired up on the grill.
This was honestly SUCH a simple recipe to make, and it makes for a visually appealing dish to add to your spread. Everyone at our barbecue gave the kabobs a go and they offered a yummy, light accompaniment to birthday cake and barbecue meat!
We used wooden skewers for ours because everywhere seems to stock them at the moment, and they're a really cheap alternative to metal ones. However, metal skewers would work just as well (possibly even better).
Ingredients (makes 4 skewers):
1 bell pepper (we chose a green one, but any colour is good!), cut into chunks
5 baby corns, cut in half
1 small red onion, cut into chunks
3 salad tomatoes, quartered
For the marinade:
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper
1.) Mix the marinade ingredients together.
2.) Place the chopped vegetables in a bowl. Cover and mix with the marinade.
3.) Leave in the fridge for 30 minutes to an hour.
4.) Place the marinated vegetables onto wooden skewers.
5.) Hand them to your barbecuing delegate and grill until hot.