Simple ‘Pawb’ marinated skewers
Pawb seasoning makes for a great marinade for the barbecue though these summery skewers would work well under the grill or in a griddle pan too. Make them with halloumi or chicken or simply with more vegetables. These skewers are made to be flexible, use what ever vegetables you have and are in season. They need a little time to marinate and refrigerate before you cook them so make sure to factor that in.
INGREDIENTS
SERVES 4
Makes 4 – 6 skewers
- 250g halloumi / 2 skinless boneless chicken thighs
- 1 red pepper
- 1 courgette
- 1 red onion
- Medium vine tomatoes
- 2 tbsp olive oil
- 2 tbsp Halen Môn ‘Pawb’ seasoning
- 2 limes
METHOD
- If you are using wooden skewers, soak them in cold water for 10 minutes.
- Chop the halloumi / chicken into medium sized pieces. Chop the pepper into medium squares and the courgette into chunky discs. Prepare the red onion by peeling and slicing in thin wedges, with the root still intact, this makes it much easier to thread on the skewer and the onion should stay intact.
- Carefully add to the skewers, alternating between veg and protein.
- Mix together the oil, Pawb and the juice of one lime. Carefully pour or brush over skewers turning top make sure everything is coated. Leave to marinate in the fridge for at least an hour.
- Cook on the bbq, in a hot griddle pan or under a grill. Turning often whichever cooking method you are using. You could also cook in the oven, to do this line a baking tray and roast at 200C fan/gas 7 for 15 – 20 minutes until everything is golden and cooked. If you are cooking chicken, cook for a further 5-7 minutes and check the chicken is cooked through before removing from the heat, the juices should run clear.
- Serve with the remaining lime cut into wedge
Recipe and images by El Kemp.
