We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
Cooking fruit on skewers, just long enough to heat the fruit through and slightly caramelise its sugars, is an easy and fun way of enjoying fresh fruit. If you are having a barbecue, cook the fruit brochettes over the charcoal fire – but take care not to char the fruit or leave it too long in the smoke.
2 people made this
- ½ medium-sized ripe pineapple
- 2 just ripe, firm bananas
- 2 ripe but firm pears
- 4 ripe but firm fresh figs
- 2 ripe but firm peaches
- juice of 1 lemon
- 4 tsp sugar
- cape gooseberries to decorate
- Raspberry-orange coulis
- 225 g (8 oz) raspberries
- grated zest and juice of ½ orange
- 1½ tbsp sugar, or to taste
MethodPrep:20min ›Cook:7min ›Ready in:27min
- Soak 8 bamboo skewers in cold water for 20 minutes.
- Meanwhile, make the coulis. Purée the raspberries with the orange zest and juice and the sugar in a blender or food processor. If you like, sieve the purée to remove the raspberry pips. Set aside.
- Preheat the grill. Prepare the pineapple, bananas, pears, figs and peaches, peeling as necessary and cutting into attractive bite-sized pieces. Thread the fruit onto the soaked skewers, alternating them to make a colourful arrangement.
- Sprinkle the kebabs with half of the lemon juice and sugar. Grill them for 3–4 minutes or until lightly tinged with brown, then turn over, sprinkle with the remaining lemon juice and sugar and grill for a further 3 minutes or until the second side is lightly browned and caramelised a little.
- While the kebabs are being grilled, pull back the papery skins on the cape gooseberries to form a star-like flower round the fruit.
- Place a fruit kebab on each plate, drizzle round the coulis, decorate with cape gooseberries and serve hot.
Some more ideas
Use nectarines instead of peaches. * Use apples when peaches are not in season. * Serve the fruit kebabs raw, with the fresh fruit skewers resting in a pool of the coulis.
This delicious recipe provides useful amounts of important antioxidant vitamins – plenty of vitamin C from the raspberries and the orange and lemon juices, and vitamin A converted from the beta-carotene in the peaches. As the fruit is heated for only a very short time, most of the vitamin C is retained. * There is plenty of dietary fibre – both soluble and insoluble – in this array of fruit, and this is essential to keep the digestive tract healthy. Insoluble fibre provides bulk and prevents constipation. The soluble fibre found in fruit can be fermented by bacteria in the gut, producing substances that help to protect against bowel cancer.
Each serving provides
Excellent source of copper. Good source of vitamin B1, vitamin C. Useful source of folate, niacin, potassium, vitamin B6, vitamin E.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Grilled Fish Brochettes Middle Eastern Style
This recipe is a variation of one that appears in Dave DeWitt’s and my new book The Barbecue Inferno published by Ten Speed Press. Since technically there are fourteen or more countries that can be classified as Middle Eastern, this recipe reflects a style rather that a single country. It is designed so that the spice flavors don’t overwhelm the fish but compliment it. Serve with a tablouleh salad, orzo or rice, and sauteed zucchini, eggplant, and tomatoes.
Grilled Shortcake Skewers
Grilled fruit kabobs are definitely underrated. As you’re loading up all your meats and veggies this summer, don’t forget about the fruit!
Nothing says summer time like fresh strawberries, but there are tons of other fruits that are great for grilling as well.
What fruits are good for grilling?
Some of my favorite grillable fruits are
- Stone fruits: peaches, plums, nectarines
If you want to grill a smaller fruit like raspberries, wrap them up in a foil grill packet with a little bit of sugar. The possibilities are endless.
This is one of those recipes that made me say “why haven’t I thought of this before?” I made these “shortcakes” even more summery by using a coconut pound cake. You can buy a pound cake at the store or make your own.
I adapted THIS recipe for mine.
As an added bonus, I diced up 1/2 a cup of grilled strawberries and mixed it with a few tablespoons of sugar to create that syrup-y “sauce” that every great shortcake needs.
Encourage your family to make their own shortcake creations! Kids and adults alike can build their own skewers and assemble their own parfaits once the grilling is done.
This dessert is fun for the whole family and great for potlucks.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Grilled Rib Eye Brochettes with Charmoula
In a food processor, combine the parsley with the cilantro, garlic, cumin, coriander, sweet and smoked paprikas, cayenne and saffron and pulse until the herbs are finely chopped. Add the lemon juice and the 1 cup of olive oil and pulse to incorporate. Add 1 tablespoon of salt. Scrape half of the charmoula into a small bowl and refrigerate.
Scrape the remaining charmoula into a very large bowl. Add the steak cubes and turn to coat with the charmoula. Let stand at room temperature for 2 hours or refrigerate for up to 4 hours.
Light a grill. Thread 3 chunks of rib eye onto a long skewer, adding a piece of onion and red bell pepper between each piece of meat. Grill over high heat for about 15 minutes, turning the skewers occasionally, until the meat and vegetables are lightly charred in spots and the meat is cooked medium-rare to medium. Serve the skewers with the reserved charmoula.
- 6 cups lightly packed basil leaves
- 6 garlic cloves
- 3/4 cup extra-virgin olive oil
- 1 cup freshly grated Parmigiano-Reggiano
- Freshly ground pepper
- 2 red bell peppers halved lengthwise
- 2 yellow bell pepper halved lengthwise
- 2 yellow squash halved lengthwise
- 2 zucchini halved lengthwise
- 1 large sweet onion, sliced 1/4 inch thick
- 3/4 cup extra-virgin olive oil, plus more for brushing
- freshly ground pepper
- 5 large ripe tomatoes, diced
- 1 small red onion, thinly sliced
- 1/4 cup fresh lemon juice
- 1/4 cup chopped parsley
- 3 tablespoons sherry vinegar
- 2 tablespoons minced garlic
- 1 tablespoon thyme
- Ten 1-inch slices of country bread
- 4 ounces ricotta salata, thinly sliced, for garnish
Light a grill. In a food processor, mince the basil and garlic, then add the oil and process to a paste. Transfer to a bowl and fold in the grated cheese. Season the pesto with salt and pepper.
Brush the bell peppers, squash, zucchini and sweet onion with oil season with salt and pepper. Grill the vegetables over moderately high heat, turning once, until charred and just tender. Discard the charred skin from the peppers. Cut the grilled vegetables into 1-inch squares and transfer to a large bowl. Add the tomatoes and red onion.
In a small bowl, whisk the 3/4 cup of oil with the lemon juice, parsley, vinegar, garlic and thyme. Season with salt and pepper, pour it over the vegetables and toss.
Brush the bread on both sides with oil. Grill over moderately high heat, turning once, until toasted, 2 minutes. Spread each toast with a rounded tablespoon of the pesto, then top with the grilled vegetables and the ricotta salata and serve.
Jeff Koehler's Moroccan Grilled Lamb Kefta Brochettes Recipe
I'm a huge fan of street food, especially when it's easy to prepare—though this isn't always the case, as often the best "fast" food takes a deceptive amount of cooking and preparation ahead of time. Yet these kefta brochettes, from Jeff Koehler's Morocco, come together in the time it takes the charcoal to ash over, and are deeply flavorful, relatively inexpensive way to eat lamb off the summer grill.
Why I Picked This Recipe: I've seen sausage-like brochettes in North African restaurants in the past, but I'd never attemped to make them. I like that it's essentially like making a hybrid meatball and sausage, but with no need for stuffing or casing—and more immediate results. The spice combination and the herbs were also intriguing: nutmeg, paprika, cinnamon, and cumin.
What Worked: The texture of these kefta were phenomenal, incredibly juicy. I'm pretty sure this has everything to do with the grated onion, which adds moisture and keeps the mixture from being too dense (while also adding flavor of its own).
What Didn't: Though I followed the recipe closely, I found that my mixture was a little bit too wet by the time I went to shape it on the skewers. This made grilling and turning the keftas difficult. Next time, I'd mix the meat and spices first, then add in just enough onion to moisten it.
Suggested Tweaks: A combination of beef and lamb would also work well.
How To Skewer Shrimp and Pineapple?
You need to have pineapple cubes/chunks that makes threading easy. Cleaned and de-veined shrimp that is marinated in amazing flavor packed marinade and pineapple cubes are alternatively threaded into the skewer rods and grilled.
And don’t forget to slather some more of the deliciousness of Hawaiian teriyaki sauce over the shrimps and pineapple soon as they come out of the grill. These are SOOOO GOOD!
Tofu Brochettes for the BBQ with Peanut-Cranberry Sauce
A recipe that’s terrific for a weekday supper or when friends come over on the weekend. Tofu is probably one of the easiest things to cook on the BBQ – you can’t really miss, actually. Serve the brochettes with a green salad, rice or vegetables en papillote, and don’t forget the peanut-cranberry sauce, which makes all the difference. You don’t have to be vegetarian to love this dish!
For the marinade
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
For the tofu brochettes
about 1 package firm or extra-firm tofu, cut into 24 1-in cubes
24 small mushrooms (white, mini king, etc.)
2 red peppers, seeded and cut into large cubes
1 green zucchini, cut into semi-circles
4 wooden skewers, soaked in water for 30 minutes (or 4 metal skewers)
1 tablespoon fresh coriander, snipped with scissors
For the peanut sauce
1/2 cup natural peanut butter, crunchy or smooth
For the marinade
Mix all the marinade ingredients in a large container with a tightly fitting lid. Set aside.
For the brochettes
Add tofu, mushrooms, peppers and zucchini to the marinade. Cover and refrigerate for at least 4 hours or overnight.
To cook brochettes
Preheat BBQ to high setting. Oil the grill.
Drain tofu and vegetables, reserving marinade for the sauce. Thread tofu and vegetables onto the skewers, alternating. Grind fresh pepper over skewers.
Turn BBQ heat down to medium. Cook brochettes for about 10 minutes, turning several times or until tofu is nicely grilled. Set aside and keep warm.
For the peanut sauce
Bring remaining marinade to a boil in a pan. Add water, peanut butter and dried cranberries. Simmer gently for 2 or 3 minutes or until sauce thickens. Add a little water to thin sauce if necessary.
Garnish brochettes with green onion and coriander. Serve with a crunchy salad.
If it’s not warm enough for a BBQ, you can use a grill pan to make the recipe indoors.
What happened to the Nutrition Data info?
This was a disappointment. Actually, I followed the advice of several other reviewers and added some orange juice (fresh squeezed) to the marinade, about 1 1/2 Tbs. worth, and grated the garlic for more garlic-power. The result: yuck. It was overwhelmingly orange. The rosemary, and sadly the garlic too, were completely lost/gone. And I kicked myself for chosing this recipe over a nice jerk. What a waste of my beautiful tuna steak. We had to douse it with soy just to temper the blasted orange. Hmph.
I marinated tuna steaks and then cook them on the grill whole. Served with an orzo pilaf and a chopped romaine salad with red onion, orange sections and sliced almonds dressed in a light vinaigrette. Delish!
I disagree with the chef from NYC, I think the orange was almost overpowering (I'll use less next time) and the tuna was perfect, although my fishmonger cut it a little big. But this dish was a huge hit!
This is so easy, with a wonderful summery taste. I have nade this a number of times and always receive nice comments. I usually substitute pineapple for the tomato and use tomato in a side dish (tomato & feta or mozarella). This way, the grilled fruit amounts to a second side dish.
Was difficult, expensive and simply not that good. The orange flavor didn't come through and tuna makes a bad kebob option.
A wonderful balance of flavors! We added 1/2 cup orange juice and 1/2 cup dry white wine to the ingredients to make a marinade, and marinated the tuna for about 2 hours. Grilled it "medium" and added red onion to the skewers. Served with potato salad and spring peas sauteed with fennel. A delicious summer dinner! We used metal skewers.
Too expensive and did not taste good.
It's a nice marinade that doesn't overwhelm the fish. Also, not soy based, it's a bit different. My wife loved it.
Very simple and delicious, added fresh squeezed orange juice to marinade, use sushi-grade tuna, have made this for company and got great reviews.
I soaked tuna steaks in the sauce whichI also added the of juice from one orange and then grilled them. This twist worked just fine and all of the flavors melded wonderfully. As with any grilled fish, make sure not to over cook. I will use this recipe again.
The only change that I made is to buy the brochettes already made. Very expensive meal but it worth to do it.
Our dinner club enjoyed this recipe very much, adjusted in the following ways: 1) added orange juice to the marinade 2) marinated tuna for approx. 2 hours 3) composed skewers of oranges, tuna and pineapple, alternating between fruit and fish (we were serving tomatoes and onions in a side dish). The grilled pineapple turned out to be a great touch--delicious.
Served this to family. It was a smash hit. The marinade was delicious. Very important to get fresh tuna though - we bought some practically sushi quality tuna and really just seared it. Top notch dish especially for those that are health conscious.
Bland! To enhance it we smothered it with Paul Newman's Ceasar Salad dressing, and added some fresh homemade hummus with each bite. Then it was quite good. I wouldn't make it again, but I am particulary averse to bland food.
Really good. Added extra tomatoes/oranges. Also tried wrapping a bit of everything in foil instead of skewering, this was juicier. Plus adding a couple sprigs of rosemary to the fire gave it all a nice "smoky" touch.
Great summer dish. I made it as is (with some extra oranges ) and it was a hit.
Very good. I used albacore tuna, but think that any fish would be great. I will definitely make this again. Next time I plan to use halibut and also think that salmon would be excellent.
Wonderful! I substituted new potatoes for the cherry tomatoes, and doubled both those and the orange wedges. The fragrance alone is worth making this one again!
Had this last night, though I replaced the oil with white wine and the rosemary with herbs of Provence. I served it over rice and it was fantastic! I particularly liked the grilled orange pieces!
Excellent. I made this with Bulgur salad w/ cucumbers and tomatoes. If doing these two dishes together add more orange slices. The sour from the tomatoes and cucumbers in these dishes really need the sweetness of the oranges to counterbalance it.
This dish has a very unique flavor. The orange peel in the marinade gives off a lot of flavor and makes a great summertime dinner.
Grilled Scallop and Shrimp Brochettes with Cilantro-Chili Butter
These are lovely, and fun to eat with your fingers. Take care not to overcook the scallops and shrimp or they'll turn rubbery. The recipe makes more cilantro-chili butter than you need, but it keeps for about a week in the refrigerator and is also good with grilled meats and fish.
Occasion Cocktail Party, Game Day
Recipe Course Main Course, Tapas/small Plates
Dietary Consideration Egg-free, Gluten-free, Low Carb, Peanut Free, Soy Free, Tree Nut Free
Equipment Grill, Grill Pan
Taste and Texture Herby, Rich, Savory, Spiced, Tangy
- 2-3 tablespoons olive oil
- Sprig of fresh rosemary , leaves minced
- Small handful of fresh flat-leaf parsley , leaves chopped
- Grated zest and juice of ½ lemon
- 12 sea scallops
- 12 large raw shrimp , peeled and deveined
- ½ cup (1 stick) butter , softened to room temperature
- Finely grated zest of 1 lemon
- 1 small, fresh, red chili pepper , deseeded and minced
- Small handful of cilantro , leaves chopped
- 1 large garlic clove, finely crushed
First, prepare the cilantro-chili butter. Place all the ingredients in a bowl along with a generous seasoning of salt and pepper. Beat with a fork until well combined. Spoon the butter along the length of a large sheet of plastic wrap and roll up in the wrap to shape the butter into a log. Holding the sides of the wrap, roll the log on the work surface to even out the thickness. Refrigerate for a few hours until firm.
Soak 12 bamboo skewers in cold water for about 20 minutes. This will help to prevent them from burning too quickly during grilling.
Mix the oiive oil, chopped herbs, and lemon zest and juice together in a bowl. Thread two scallops and two shrimp alternately on each soaked skewer, then brush with the lemon and herb marinade. Place the skewers on a tray, cover with plastic wrap, and refrigerate for 20-30 minutes.
Prepare the barbecue or heat a cast-iron grill pan until hot. Season the scallops and shrimp with salt and pepper. Grill over coals or on the hot pan until the scallops and shrimp are opaque and lightly charred, 1½-2 minutes on each side. During cooking, baste occasionally with any leftover marinade. Remove to a serving plate and top with slices of the cilantro-chiii butter. Serve immediately.