Skewers Three Ways

Delicious grilled skewers… times three! I know so many of you love to see healthy recipes and to read tips for eating healthy at a barbeque, or when you have friends over. So here’s a few healthy recipe ideas you can use for your next get-together! 
 
What better way to entertain your family and friends than serving delicious meals? 

Prawn & Pineapple Skewers 

Prep time: 20 mins + 1 hour refrigerating time

Cook time: 5 mins

Total time: 25 mins + 1 hour refrigerating time
Serves: 4
Dietary preferences: Vegetarian, Dairy-free, Gluten-free, Pescetarian

Ingredients: 

• 125ml light coconut milk
• ½ tsp paprika
• ¼ tsp cayenne pepper
• 2 limes, juiced
• ½ orange, juiced
• 1 tbsp chopped fresh coriander
• 24-32 medium green prawns, peeled and deveined
• 350g pineapple, cut into 2.5cm pieces
• olive oil, for cooking
• freshly chopped coriander, to serve
• lime wedges, to serve

Method:

1. Soak 8 wooden skewers in cold water for 30 minutes. This will stop the skewers from burning during cooking.
 
2. To make the marinade, whisk the coconut milk, paprika, cayenne pepper, lime juice, orange juice and coriander together in a mixing bowl. Add the prawns and toss to coat, ensuring that all the prawns are coated. Cover with plastic film and place in the refrigerator for 30 minutes to an hour to marinate, tossing occasionally.
 
3. Preheat a barbecue grill-plate or chargrill pan over high heat.
 
4. Remove the prawns from the marinade, reserving the marinade. Thread the prawns and pineapple evenly among the 8 skewers, alternating as you go.
 
5. Add a small amount of oil to a folded piece of paper towel and carefully grease the grill-plate or chargrill pan with the oil. Cook the skewers for 2-3 minutes on one side, brushing with the reserved marinade. Turn the skewers over and cook for a further 2 minutes or until the prawns are just cooked through, brushing with the marinade again. Remove from the heat.
 
6. To serve, place the prawn and pineapple skewers on a serving plate and garnish with extra coriander and lime wedges.
 

Chicken Skewers with Spicy Avocado Salsa 

Prep time: 20 mins + 1 hour refrigerating time

Cook time: 10 mins 

Total time: 30 mins + 1 hour refrigerating time
Serves: 4
Dietary preferences: Nut-free, Dairy-free, Gluten-free

Ingredients:

• 2 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp sweet paprika
• 1 tsp cayenne pepper
• juice of ½ lemon
• 1 tsp honey
• 1 tbsp olive oil
• 600g chicken thigh, cut into 3cm pieces
• freshly chopped coriander, to serve
• lemon and lime wedges, to serve

 
Spicy Avocado Salsa

• 2 ripe avocados
• ¼ medium red onion, finely diced
• ½ tsp ground cumin
• 1 long red chilli, deseeded and finely diced
• 2 tbsp chopped fresh coriander
• juice of 1 lime
• sea salt and ground black pepper, to taste
   

Method:

1. Soak 8 wooden skewers in cold water for 30 minutes. This will stop the skewers from burning during cooking.
 
2. To make the marinade, whisk the garlic, cumin, ground coriander, paprika, cayenne, lemon juice, honey and oil together in a mixing bowl. Add the chicken and toss to coat, ensuring that all the chicken is coated. Cover with plastic film and place in the refrigerator for 30 minutes to marinate.
 
3. Preheat a barbecue grill-plate or chargrill pan over high heat.
 
4. Thread the chicken onto the skewers and grill for 8-10 minutes or until the chicken is cooked through, turning frequently.
 
5. To make the salsa, place the avocado, onion, cumin, chilli, coriander and lime juice in a bowl and roughly mash using a fork. Season with salt and pepper, if desired.
 
6. To serve, place the chicken skewers on a serving plate and serve with the spicy avocado salsa, lime and lemon wedges on the side.

Greek Lamb Skewers with Garlic Yoghurt Sauce

Prep time: 20 mins + 1 hour refrigerating time

Cook time: 10 mins 

Total time: 30 mins + 1 hour refrigerating time
Serves: 4
Dietary preferences: Gluten-free, Nut-free

Ingredients:

• 500g lean lamb leg steak, cut into 2.5cm pieces
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 2 tsp dried oregano
• 2 tsp smoked paprika
• 1 tsp cumin powder
• 1 tbsp lemon juice
• Sea salt and ground black pepper, to taste
• 1 medium red capsicum, cut into 2cm pieces

 
Garlic Yoghurt Sauce:

• ½ medium cucumber, grated
• 1 garlic clove, crushed
• 1 tbsp lemon juice
• 250g low-fat plain yoghurt
• sea salt and ground black pepper, to taste
   

Method:

1. Soak 8 wooden skewers in cold water for 30 minutes. This will stop the skewers from burning when cooking.
 
2. To make the marinade, whisk the garlic, olive oil, oregano, paprika, cumin powder and lemon juice together in a mixing bowl. Add the lamb and toss to coat, ensuring that all the lamb is coated. Season with salt and pepper, if desired. Cover with plastic film and place in the refrigerator for 30 minutes to marinate.
 
3. Preheat a barbecue grill-plate or chargrill pan over high heat.
 
4. Thread the lamb and capsicum, evenly among the 8 skewers, alternating as you go. Cook the skewers for 8-10 minutes for medium or until cooked to your liking, turning occasionally. Remove from the heat and set aside for 1-2 minutes to rest.
 
5. To make the garlic yoghurt sauce, place all the ingredients in a bowl and mix until well combined. Season with salt and pepper, if desired.
 
6. To serve, place the lamb and capsicum skewers on a serving plate. Serve with the garlic yoghurt sauce. Enjoy!