125g olive oil
125g soy sauce
1 tablespoon minced fresh rosemary
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 2cm cubes
In a medium bowl, stir together the olive oil, soy sauce, rosemary, lemon juice, white vinegar, pepper, and sugar.
Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for an hour.
Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
The duration depends on the quality of coals, for you to watch!
500g pork fillets, cut into 2cm pieces
3 tablespoons grated fresh ginger
75g peanut oil
1 teaspoon sesame oil
1 garlic clove, crushed
2 tablespoons honey
75g soy sauce
1 orange, juiced
Combine ginger, oils, garlic, honey, soy sauce and orange juice in a jug. Pour over pork. Toss to coat. Cover and refrigerate for 3 hours, (Over night is even besser)
Drain pork, reserving marinade. Thread pork onto skewers.
Barbecue skewers for 8 minutes, turning and basting with marinade often, or until cooked through.
6 cloves minced garlic
75g thyme leaves
250ml extra virgin olive oil
2 tablespoons Kosher salt
1 tablespoon fresh ground pepper
1kg lamb loins
3 large, diced medium red onions
16 cherry tomatoes
16 large, fresh basil leaves
4 large diced red bell peppers
Extra virgin olive oil, as needed
salt and pepper
Begin by making the marinade for the lamb and the vegetables by combining all of the ingredients together in a large metal bowl
Whisk well to combine
Cut the lamb loins into 2cm cubes. Place in bowl with marinade
Add vegetables and mix gently to coat lamb and vegetables well with marinade
Build skewers as desired. It should approximately be 2 -3 pieces of lamb, 2 pieces of red onion, 2 cherry tomatoes, 2 basil leaves, 2 olives and 2 pieces of red bell peppers
Grill to desired temperature
Combine lemon zest and thyme leaves. Sprinkle over grilled skewers. Drizzle with olive oil and season with salt and pepper as needed