Shrimp, Watermelon and Halloumi Kabobs "Ultimate BBQ"

 

                    With a high melting point, halloumi cheese is a great choice for the grill. It is popular in Greek and Turkish cuisines and is made from a mixture of goat and sheep milk.

6 servings

• 36 unpeeled jumbo raw shrimp, peeled, leaving tails on and deveined
• 12 (12-inch) wooden skewers, soaked in water for 30 minutes
• Cilantro-Lime Marinade, recipe belows
• 12 oz. halloumi cheese, cut into 1½-inch cubes
• 24 (2-inch) watermelon cubes
• 3 tablespoons fresh cilantro leaves, torn
• 3 tablespoons fresh mint leaves, torn

1. Combine shrimp and ½ cup Cilantro-Lime Marinade in a large zip-top plastic freezer bag.
2. Combine cheese and ½ cup Cilantro-Lime Marinade in a large zip-top plastic freezer bag.
3. Seal bags, chill 30 minutes, turning occasionally.
4. Preheat grill to 350F to 400F medium-high heat.
5. Remove shrimp and cheese from marinades, discarding marinades.
6. Thread shrimp, watermelon, and cheese alternately onto skewers, leaving a one/eight inch space between pieces.
7. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink.
8. Sprinkle with cilantro and mint.
9. Serve with the remaining Cilantro-Lime Marinade.

Cilantro-Lime Marinade

                    This marinade also doubles as a vinaigrette and dipping sauce, and the sweetness can be adjusted by adding more sugar if you'd like.

Gives 2 cups

• 1 cup red wine vinegar
• ½ cup chopped fresh cilantro
• 2 tablespoons seeded and minced jalapeno pepper
• 1 tablespoon sugar
• 2 tablespoons lime zest
• ¼ cup fresh lime juice
• 2 tablespoons Dijon mustard
• 2 garlic cloves, pressed
• 1 teaspoon salt
• 1 cup canola oil

1. Whisk together vinegar, and next 8 ingredients until blended.
2. Add canola oil in a slow, steady stream, whisking constantly until smooth.
3. Refrigerate in an airtight container for up to a week.

BON APPÉÉÉTIT

Grilled Shrimp and Lemon Wedges on Rosemary Skewers

 

                    For an Asian flavor, marinate the shrimp in a combination o fresh ginger, garlic, lime juice and sesame oil.

Makes 4 servings

• 45 ml freshly squeezed lemon juice
• 45 ml olive oil
• 5 ml grated lemon zest
• 2 or 3 fresh basil leaves, cut into fine julienne strips
• 2 garlic cloves, minced
• 750 gr large shrimp, peeled and deveined
• 2 lemons, cut into 8 wedges, seeds removed
• 8 sturdy fresh rosemary sprigs, each 6 to 8 inches long
• Salt and freshly ground black pepper

1. In a large, nonreactive bowl, whisk together the lemon juice, olive oil, lemon zest, basil and garlic ; add the shrimp, stir to coat them evenly, cover with plastic wrap, and refrigerate for at least 1 hour and no more than 3 hours.
2. Preheat an outdoor grill, an indoor doubled-sided grill, or the broiler.
3. With the tip of a small, sharp knife, carefully remove any visible seeds from the lemon wedges.
4. Strip the leaves rom each rosemary sprig, leaving just a tuft at one end ; with the knife, trim the opposite end o each branch to a point.
5. Remove the shrimp from the marinade and skewer them on the rosemary sprigs, passing the point of each branch through both the head and tail end of each shrimp and alternating the shrimp with lemon wedges on the skewers.
6. When the grill or broiler is ready, season the shrimp on both sides with salt and pepper to taste.
7. Place the skewers on the grill rack directly over the fire or under the broiler, and cook until they turn bright pink all over, 1 to 2 minutes per side, turning the skewers once with long-handled tongs (if using an indoor double-sided grill, grill for 2 minutes only).
8. Serve immediately with rice or roasted potatoes.

BON APPÉTIT

Curried Chicken Satay with Fresh Mint-Soy Vinaigrette

 

                    You can serve these chicken satay with rice as an easy dinner.

Makes 24 skewers

For the chicken satay

• 2 skinless, boneless chicken breast halves
• 7 ml curry powder
• 5 ml ground black pepper
• 2 ml salt
• 2 ml ground cumin
• 30 ml peanut oil or vegetable oil

For the mint-soy vinaigrette

• 2 large egg yolks, beaten
• 60 ml rice wine vinegar
• 30 ml finely chopped resh mint
• 15 ml soy sauce
• 2 ml groud coriander
• 125 ml peanut oil
• 1 ml salt
• 1 ml ground pepper

For the mint-soy vinaigrette

1. In a food processor itted with the steel blade or a blender ; combine the egg yolks, vinegar, mint, soy sauce and coriander.
2. With the motor running, slowly drizzle in the oil and continue processing until smooth ; transer the dressing in a bowl, season to taste with salt and pepper, cover with plastic wrap, and rerigerate.

For the chicken satay

1. Soak two dozen 6-inch bamboo or wooden skewers in water for 30 to 60 minutes.
2. With a sharp knife, cut each chicken breast lengthwise into twelve long, thin strips ; thread 1 strip onto each o the skewers, weaving the skewer back and forth along the length of each chicken strip and arrange them on a large platter or baking tray.
3. To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin ; spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides.
4. Cover the platter with plastic wrap and marinate in the refrigerator for 1 hour or longer.
5. Preheat a hinged indoor grill, panini maker, broiler, outdoor grill or stovetop grill pan.
6. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker, or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill.
7. Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.

BON APPÉTIT

Shrimp Skewers with Lemongrass and Pineapple

 

                    Serve with rice, sweet chilli sauce and a little soy sauce.

Serves 10

• 60 medium prawns, peeled, ideally with the tail
• 5 sticks of lemongrass, quartered lengthwise
• 2 cm fresh ginger, peeled and finely chopped
• 1 bunch of coriander leaves, peeled
• 1 fresh pineapple, peeled and cut into pieces about half a centimetre thick
• 6 slices of pork belly (bacon), cut into about ten large pieces of bacon
• The juice of 2 limes
• 90 ml vegetable oil
• Fleur de sel and freshly ground pepper

1. On the lemongrass stalks, alternately stick a piece of bacon, a prawn and a piece of pineapple; count 3 prawns per stalk, you will probably have to make a hole in the prawns and the pieces of bacon before sticking them because the lemongrass stalk is not very thick.
2. Mix the lemon juice with the ginger in a bowl and brush the skewers with this marinade; let stand for 30 minutes, stirring often.
3. In a large frying pan, heat the oil and grill the skewers for 3 to 4 minutes on each side; the shrimp and bacon should grill, the pineapple should caramelize slightly.
4. Quickly pour the marinade and coat the skewers with it; add salt, pepper and sprinkle with coriander, then serve immediately.

BON APPÉTIT

Chicken, Pesto, Feta and Tomato Skewers

 

6 skewers

• 2 chicken breasts, cut into 2 cm (1 in.) cubes

Spicy ketchup marinade

• 60 ml ketchup
• 30 ml olive oil
• 10 ml ground allspice
• Salt and pepper
• 15ml harissa
• 1 onion, finely chopped

Feta and tomato pesto

• 60 ml fresh parsley
• 60 ml fresh coriander
• 30 ml pine nuts (pine nuts)
• Juice of ½ lemon
• 60 ml olive oil
• 60 ml feta, crumbled
• 1 Italian tomato, seeded and diced
• Salt and pepper

1. In a food processor, combine all the marinade ingredients; in a bowl, mix the chicken with the marinade, cover and leave to marinate for at least 4 hours in the refrigerator.
2. Thread the chicken cubes onto previously soaked wooden skewers.
3. Grill the skewers for 10 to 12 minutes over medium heat on the barbecue or in a ridged cast-iron skillet; turn occasionally during cooking.
4. For the pesto, in a food processor, reduce the parsley, cilantro, pine nuts, lemon juice and olive oil into a smooth pesto; transfer to a bowl, then add the feta and tomato cubes, season.
5. Serve the pesto as a dip with skewers, or garnish small pitas.

BON APPÉTIT

Asian Starter on Skewers

 

8 skewers

• 8 quail eggs
• 8 confit duck gizzards
• 2 green onions, quartered
• 4 canned baby corn, halved
• 1 red bell pepper, cut into 2cm squares
• 15 ml vegetable oil

Soy-mirin marinade

• 125 ml soy sauce
• 60 ml mirin
• 60 ml brown sugar

1. Bring a small saucepan of water to a boil, plunge the quail eggs into the water and simmer for 4 minutes; drain, cool and peel the eggs.
2. Heat the duck gizzards for a few seconds in the microwave to melt the fat around them.
3. In a bowl, combine the marinade ingredients.
4. Place the quail eggs and the gizzards in the marinade; refrigerate for at least 1 hour.
5. On skewers, first prick a piece of each vegetable, then follow with a duck gizzard and a quail egg.
6. Put the skewers on a baking sheet at 350F (180C) for 10 minutes to warm the gizzards, or simply cook on the top grill of the barbecue for 5 to 7 minutes.
7. Serve.

BON APPÉTIT

Beef Skewers with Blue Cheese

 

                Replace the shiitake mushrooms with wild mushrooms of your choice. Or why not opt for succulent morels in season.

4 skewers

• 400 gr cubes of beef for 2 cm skewers
• 12 shiitake mushrooms, stems removed
• 1 red onion, cut into large cubes
• Salt and pepper
• 30 ml vegetable oil

The rosemary marinade

• 80 ml vegetable oil
• 45 ml sherry vinegar
• 1 sprig of fresh rosemary, shredded
• 2 garlic cloves, minced
• 1 onion, chopped

Blue cheese sauce

• 60 ml white wine
• 250 ml commercial demi-glace
• 60 ml 35% cream
• 30 ml blue cheese, crumbled
• Salt and pepper

1. In a bowl, combine all the marinade ingredients and add the beef cubes; cover and let rest in the refrigerator for at least 4 hours.
2. Assemble the skewers by alternating the cubes of beef, mushrooms and onion; season.
3. Preheat the oven to 400F (200C).
4. Heat the oil over high heat in a skillet and sear the skewers on each side to brown them.
5. Transfer the skewers to an ovenproof dish, deglaze the pan with white wine, then pour in the demi-glace, cream and blue cheese; season and stir well.
6. Pour sauce over skewers; place in the oven and cook the skewers for 6 to 10 minutes, depending on the desired doneness.
7. Serve.

BON APPÉTIT

Coco Curry Shrimp Skewers

 

4 skewers

Curried prawns

• 12 medium prawns, peeled, tails on
• 5 ml curry powder
• 2 ml sweet paprika
• 15 ml unsweetened grated coconut
• Juice of ½ lemon
• 15 ml vegetable oil

Mango salad

• 1 not quite ripe mango
• 30 ml chives, chopped
• 1 ml ground ginger
• 1 ml Espelette pepper
• 30 ml white wine vinegar
• 60 ml olive oil

1. In a bowl, combine all the shrimp curry ingredients; stir, cover and let marinate in the fridge for 15 minutes.
2. For the salad, peel the mango and, using a cheese grater or a mandolin, cut it into julienne strips; in a bowl, mix the mango with all the other salad ingredients and place in the refrigerator for 15 minutes.
3. Thread the prawns onto previously soaked wooden skewers; cook 4 to 5 minutes over medium heat on the barbecue or in a ridged cast-iron skillet, turning halfway through cooking.
4. Serve the skewers on a bed of mango salad.

N.B.: If you are a fan of it, add fresh coriander in the salad or in the marinade, the choice is yours.

BON APPÉTIT

Spice Crusted Scallop Skewers

 

4 skewers

• 16 large scallops
• 15 ml olive oil
• 15 ml butter

Seafood spices

• 10 ml fennel seeds
• 10 ml dried dill
• 1 ml crushed hot pepper
• 15 ml cornmeal
• Zest of ½ lemon
• 30 ml fresh parsley, chopped
• 2 ml sugar
• 2 ml salt
• 1 ml sweet paprika
• 2 ml ground black pepper

Cream and lemon sauce

• Juice of 1 lemon
• 60 ml water
• 60 ml 35% cream
• Salt and pepper

1. Remove muscle from each scallop, if necessary, then place between two sheets of paper towel to pat dry.
2. In a mortar, grind the fennel seeds, dill and hot pepper; in a bowl, mix the rest of the ingredients with the crushed spices.
3. Roll each scallop in the spice mix and prick them on pre-soaked wooden skewers.
4. In a large skillet, heat the olive oil, add the butter and sear the skewers for 3 minutes on each side; remove the skewers from the pan, deglaze it with lemon juice, then pour in the water and cream and season.
5. Cook until the sauce coats the back of a spoon.
6. Serve the skewers simply with their sauce, or on long pasta mixed with the sauce.

BON APPÉTIT

Honey and Ginger Pork Medallions on Skewers

 

4 skewers

• 1 pork tenderloin
• 15 ml sesame seeds

Honey and ginger marinade

• 60 ml soy sauce
• 60 ml oyster sauce
• 30 ml ketchup
• 60 ml orange juice
• 60 ml honey
• 4 cm fresh ginger, peeled and finely chopped
• 1 onion, finely chopped

1. Cut pork medallions 1.5 cm thick.
2. In a bowl, combine all the marinade ingredients; Immerse the pork medallions in the marinade, cover and refrigerate for a minimum of 2 hours.
3. Thread the pork medallions onto previously soaked wooden skewers; use 2 wooden sticks per skewer so that they are stable.
4. Grill the skewers for 10 minutes over high heat on the barbecue or in a ridged cast-iron skillet; turn and brush with remaining marinade halfway through cooking.
5. Serve.

BON APPÉTIT

Lamb souvlaki

 

                Doner kebab is the method used to grill meat in patties stacked on a vertical spit. By extension, it has also become the name of restaurants that offer this type of meat and the sandwich they make of it.

4 skewers

• 400 g lamb cubes
• 8 cherry tomatoes

The classic lamb marinade

• 2 garlic cloves, minced
• 30 ml fresh oregano, chopped
• 30 ml fresh mint, chopped
• 30 ml crushed hot pepper
• 1 bay leaf
• Zest and juice of 1 lemon
• 60 ml olive oil
• 60 ml white wine
• Salt and pepper

1. In a large bowl, combine all the marinade ingredients; put the lamb cubes in the marinade, cover and leave to marinate in the refrigerator for a minimum of 6 hours.
2. On previously soaked wooden skewers, prick the lamb cubes and finish with a tomato at each end.
3. Brush the tomatoes with the marinade, then grill the skewers for 6 to 8 minutes on the barbecue over high heat, turning them occasionally during cooking.
4. Serve with pita bread and plain yogurt or hummus.

BON APPÉTIT

Seafood Delight Skewers with Lemon and Saffron

 

4 skewers

• 8 skinless halibut cubes, 2 cm (1 in.)
• 8 large scallops
• 8 shelled prawns
• 8 cherry tomatoes
• 1 red onion, cut into squares
• 1 zucchini, cut into half rounds
• 15 ml olive oil
• Salt and pepper

Saffron and lemon seasoning

• 30 ml water
• 5 ml saffron
• 2 ml sweet paprika
• 15 ml olive oil
• Juice of ½ lemon
• 5 ml cumin
• 1 onion, quartered

1. For the seasoning, in a small bowl, heat the water and saffron in the microwave to infuse the saffron; in a food processor, combine with the other seasoning ingredients.
2. In a bowl, mix the seasoning with the fish and seafood, and stir well; cover and marinate for 30 minutes in the refrigerator.
3. In a bowl, combine the vegetables with the olive oil and season.
4. On previously soaked wooden skewers, alternate fish, seafood and vegetables; cook 5 to 7 minutes on the barbecue grill or in a large ridged skillet, turning halfway through cooking.
5. Serve the skewers on a bed of baby spinach.

BON APPÉTIT

Veal Cutlets Romesco on Skewers

 

4 skewers

• 8 asparagus
• 60 ml goat cheese
• 4 veal cutlets

Romesco sauce

• 1 homemade or store-bought grilled red pepper
• 10 hazelnuts
• 2 garlic cloves, sliced
• 60 ml olive oil
• 1 slice of bread, toasted
• 10 ml sherry vinegar
• Salt and pepper

1. For the grilled pepper, coat the pepper with 5 ml of olive oil and place it under the broiler for 5 minutes on each side or until the skin blackens and peels off slightly; remove from oven and let cool in a covered bowl; remove the skin and seeds.
2. In a skillet, brown the hazelnuts and garlic in 15 ml of olive oil to brown them slightly.
3. In a food processor or with a hand blender, combine the grilled pepper, remaining olive oil, hazelnuts, garlic, bread and vinegar; season before pureeing and set aside.
4. With your hands, break up the asparagus to eliminate the tough lower third; the asparagus will naturally break in the right place.
5. Cut the asparagus in half; in a saucepan of boiling water, blanch the asparagus for 1 to 2 minutes and cool.
6. In a small bowl, melt the goat cheese for a few seconds in the microwave to soften it.
7. On a work surface, spread the veal cutlets, season and spread the cheese.
8. Cut cutlets in half crosswise; place two asparagus at the end of each piece of cutlet and roll the cutlets as tightly as possible around the asparagus.
9. Cut the rolls in half and prick the pieces side by side on previously soaked wooden skewers.
10. Cook 3 to 4 minutes over high heat on each side on the barbecue grill or in a ridged cast iron skillet.
11. Serve the skewers with Romesco sauce.

BON APPÉTIT

Funky Fruit Skewers

 

8 skewers

• 24 red grapes
• 8 fresh raspberries
• 8 fresh strawberries
• 8 cantaloupe melon cubes, 3 cm (1½ in.)
• 8 pineapple cubes 3 cm (1½ in.)
• 2 kiwis, peeled and cut into 4 rounds

Chocolate sauce

• 125 ml 35% cream
• 60 ml milk
• 80 ml semi-sweet chocolate chips

1. Assemble the skewers starting with three consecutive grapes, then following the order of the ingredients above; reserve in the refrigerator.
2. For the chocolate sauce, in a saucepan, bring the cream and milk to a boil; pour over the chocolate in a bowl and mix with a whisk until a velvety sauce is obtained, set aside.
3. Serve the skewers with a small bowl of chocolate sauce slightly warmed in the microwave, if desired.

BONAPPÉTIT

Marinated Pork Shoulder with Two Mustards on Skewers

 

4 skewers

• 400 g pork shoulder, cut into thin slices, then into 3 cm (1½ in) squares
• ½ red onion, cut into squares
• ½ red bell pepper, cut into squares
• 60 ml white wine
• 80 ml 35% cream

Marinade with two mustards

• 15 ml vegetable oil
• 30 ml piri piri sauce
• 30 ml Dijon mustard
• 15 ml old-fashioned mustard
• 15 ml fresh thyme, chopped
• 60 ml white wine

1. In a bowl, combine all the marinade ingredients; mix the meat cubes with the marinade, cover and refrigerate for at least 5 hours.
2. On previously soaked skewers, alternate the cubes of meat with the pieces of onion and pepper.
3. Place the skewers in a baking dish; bake for 10 minutes at 450F (230C).
4. Remove from the oven and pour in the white wine and cream; stir and return to the oven for 10 minutes.
5. Serve.

BON APPÉTIT

Cocktail Salmon Sticks and Tartar Sauce

 

10 skewers

• 400 g fresh salmon, cut into 8 cm (3 in) strips
• Pinch of cayenne pepper
• Salt and pepper
• 30 ml vegetable oil
• 15 ml butter

Tartar sauce

• 60 ml mayonnaise
• 10 ml Dijon mustard
• 5 ml honey
• 1 dill pickle, chopped
• 15 ml capers, chopped
• 2 sprigs of fresh tarragon, stripped and chopped
• 30 ml fresh parsley, chopped

1. In a bowl, combine the salmon strips, cayenne, salt and pepper; mix well and prick the strips of salmon onto previously soaked wooden skewers and set aside.
2. In a bowl, combine all the ingredients for the tartar sauce.
3. In a large skillet, heat the oil and butter over high heat; place the salmon skewers and cook on one side only until the salmon is golden brown (about 1 minute).
4. Remove from the heat and turn the skewers in the pan, so that they take on a completely pink hue.
5. Serve with tartar sauce.

BON APPÉTIT

Chicken Satay

 

                Satay is a Malay dish that consists of small skewers of marinated meat seasoned with cumin, turmeric, ginger, coriander, chilli, garlic and ground peanuts. Satay sauce is a spicy peanut sauce served with these same skewers.

10 skewers

• 2 chicken breasts

Satay sauce

• 60 ml peanut butter
• 60 ml soy sauce
• 60 ml coconut milk
• 15 ml sriracha sauce
• 2 ml curry powder
• 1 clove garlic, minced

1. Cut each chicken breast into 4 or 5 strips, set aside.
2. In a bowl, first whisk the peanut butter and soy sauce; Once everything is well integrated, whisk in the coconut milk.
3. Add sriracha, curry and garlic; whisk until a smooth sauce is obtained.
4. Reserve 60 ml of sauce in the refrigerator, then mix the chicken strips with the rest; cover and let marinate in the refrigerator for a minimum of 2 hours.
5. Thread the accordion-style chicken strips onto pre-soaked wooden skewers.
6. Cook the skewers for 6 to 8 minutes over medium heat on the barbecue; turn over halfway through cooking and brush the skewers with the rest of the marinade during cooking.
7. Serve with the previously reserved sauce.

BON APPÉTIT

Maple Shrimp and Bacon Skewers

 

4 skewers

• Salt and pepper
• 16 medium prawns, peeled, tails on
• 8 slices bacon, halved
• 15 ml vegetable oil

Maple Lacquer

• 5 ml vegetable oil
• 30 ml maple syrup
• 30 ml sherry vinegar

1. Season the shrimp, then roll each shrimp in half a slice of bacon.
2. Thread the rolled up shrimp onto pre-soaked wooden skewers.
3. In a small bowl, combine the ingredients for the maple glaze.
4. In a large nonstick skillet, heat the oil and cook the skewers for 1 minute over high heat; turn them over, then pour in the maple glaze and cook for 2 to 3 minutes or until the lacquer is thick and glazes the skewers well.
5. Serve.

BON APPÉTIT

Bacon and Chicken Liver Skewers

 

4 skewers

• 1 chicken breast, cut into 2 cm (1 in.) cubes
• 1 apple, cut into 2 cm (1 in.) cubes
• 2 slices bacon, cut into 2-cm (1-inch) squares
• 4 chicken livers, cleaned and cut in 2
• Salt and pepper

Soy and ginger lacquer

• 15 ml vegetable oil
• 45 ml brown sugar
• 30 ml soy sauce
• 1 cm (½ in) fresh ginger, peeled and chopped
• 15 ml cider vinegar

1. In a small saucepan, combine all the lacquer ingredients to dissolve the brown sugar and bring to a boil; simmer 5 to 8 minutes to obtain a thick syrup, set aside.
2. On pre-soaked wooden skewers, alternate all the ingredients, taking care to start and end with chicken cubes; season.
3. Brush the skewers with lacquer, then grill for 10 minutes over medium heat on the barbecue; turn the skewers occasionally during cooking and brush them with lacquer every 2 minutes.
4. Brush with a final coat of lacquer when ready to serve.

BON APPÉTIT

Chicken Yakitori

 

10 skewers

Asian marinade

• 125 ml soy sauce
• 60 ml mirin
• 1 clove garlic, minced
• 2 cm (1 in.) fresh ginger, peeled and chopped

Chicken meatballs

• 2 chicken breasts, quartered
• 30 ml sake
• 1 egg white
• 60 ml flour

Spicy Mayo Dip

• 60 ml mayonnaise or Japanese mayonnaise
• 15 ml sriracha sauce
• 5 ml rice vinegar

1. In a small bowl, combine all the marinade ingredients.
2. In a food processor, grind the chicken, sake and egg white to obtain a very smooth mixture; transfer to a bowl and stir in the flour, do not season.
3. Wet your hands, then form small balls 2 cm (1 in.) in diameter; place the meatballs in a large bowl directly in the marinade and marinate in the refrigerator for about 1 hour.
4. Thread two or three meatballs onto previously soaked wooden skewers, set aside.
5. In another bowl, combine all the dip ingredients, set aside.
6. Heat 15 ml of oil in a large frying pan and cook the skewers for 10 minutes over medium heat, taking care to turn them over halfway through cooking; pour 60 ml of marinade at the end of cooking to glaze the skewers.
7. Serve with the spicy mayo dip.

BON APPÉTIT