Steak and onion BBQ skewers with smoked garlic and rosemary marinade, and veg and halloumi BBQ skewers with a spicy chilli marinade, served on a bed of green pesto quinoa
Light the barbecue or pre heat the oven to 180 degrees C.
If using wooden skewers, soak these in tap water for a few minutes to prevent them from burning during cooking.
Cut the steak and onion into cubes. Try to make the onion and steak similar sizes (particularly if sealing off in a pan before barbecuing or roasting). Larger bits of onion may get in the way of sealing the steak properly in the pan.
Thread the steak and onion alternately onto two of the skewers, try to have even amounts on each skewer. Place on a baking tray.
In a small bowl or cup mix together the smoked garlic, oil, rosemary and sea salt. Then drizzle over the skewers. Refrigerate if not cooking right away.
To cook the skewers on the barbecue, place directly on the grill shelf of your barbecue, over hot coals and cook on each side for 5-7 minutes. Then serve. If cooking in the oven you can briefly fry off in a pan first, but this is optional. This gives a nice charred finished and also seals the steak. To cook through place back on the baking tray and cook in the centre of the preheated oven for 15 minutes.
To make the veg and halloumi skewers
Light the barbecue or pre heat the oven to 180 degrees C.
If using wooden skewers, soak these in tap water for a few minutes to prevent them from burning during cooking.
Cut the pepper and halloumi into cubes, halve the 2 mushrooms, and cut the courgette into circles and then halve these into semi circles. Try to make the cut ingredients similar sizes for even cooking later on.
Thread the pepper, courgette and halloumi alternately onto two of the skewers, and add the halved mushrooms and 2 evenly spaced points on each skewer. Try to have even amounts on each skewer. Place on a baking tray.
In a small bowl or cup mix together the chilli paste and oil. Then drizzle over the skewers. Refrigerate if not cooking right away.
To cook the skewers on the barbecue, place directly on the grill shelf of your barbecue, over hot coals and cook on each side for 5-7 minutes. Then serve. To cook in the oven leave the skewers on the baking tray baking tray and place this directly in the centre of the preheated oven. Cook for 20 minutes or until the veg is slightly charred and the halloumi has started to brown.
To make the green pesto quinoa
If you are serving the skewers as a main meal you may want a side to go with it - pesto quinoa is a lovely summery accompaniment to both the steak and veg skewers.
Place the dried quinoa in a small pan and add the boiling water. Place on a medium heat and cover with a lid. Simmer for 10 minutes or until all the water has been absorbed. Then leave to rest for 10 minutes by placing the pan to one side and leaving the lid on.
After 10 minutes remove the lid, squeeze in the lime juice then fluff the cooked quinoa with a fork. Add the pesto and mix well. Serve with the skewers. Add fresh basil leaves and pine nuts for decoration.