I don’t know about you but the sight of the sunshine makes me think of long summer evenings in the garden. Possibly with a glass of wine and a barbecue. I enjoy having a barbecue, usually my husband takes over the cooking so I can relax in the sunshine. At the moment it looks sunny though the windows but the wind is cold and biting. Not quite the weather for getting deckchairs out in the garden. I decided to bring the barbecue experience inside and make some Brazilian barbecue kebabs. These can be enjoyed in the warmth of indoors whilst looking out the window and dreaming of Summer. They can also be cooked on the barbecue when the weather finally turns nice.
The nice thing about making kebabs is you can essentially use a mix of any meat and vegetables you have to hand, threading them onto a skewer and grilling them until they are cooked. Onions, mushrooms, cherry tomatoes, red or green peppers – the choice is up to you. You could even get exotic and add pineapple for a holiday flavour. I chose to use red peppers, onions and mushrooms. For the meat I chose chicken which I diced. I had recently been sent some of the Encona taste explorers range. Mexican Smokey Jalapeno sauce and the new limited edition Brazilian barbecue sauce. The Brazilian barbecue seemed the ideal choice to marinade the chicken in before cooking it. The sauce is a mix of tomatoes, herbs and spices which creates a sweet, spicy and tangy sauce that worked really well.
It is always a good idea to brush the mushrooms, peppers and onions in a little oil before cooking to make them more juicy. I wanted to add a bit of zesy flavour to my kebabs to make them more Brazilian so decided to mix the oil with a little lime juice and mix the vegetables in this before cooking them. This turned out to be a good idea as the zest of the lime juice complemented the tang of the Brazilian barbecue sauce perfectly.
Once threaded onto bamboo skewers the kebabs can just be grilled, turning regularly, until they are cooked. Serve with rice and a side salad and you have a lovely meal. It is also a meal that can be prepared ahead of time. Leave everything marinating while you go out for the day, come back thread onto skewers and cook. Ideal if you are planning a day exploring as we often love to do. Our recent visit to the Clayshed Vintage Festival was a lovely way to spend an afternoon.
Brazilian Barbecue Kebabs Recipe
- 3 chicken breasts
- 1 red pepper
- 1 onion
- 4 mushrooms
- 1 tbsp lime
- 1 tbsp olive oil
- Encona Brazilian Barbecue sauce
- Chop the chicken into chunks and marinade in the Brazilian Barbecue sauce.
- Mix the olive oil and lime together in a bowl.
- Chop the onions, mushrooms and red pepper into chunks.
- Place the onions mushrooms and pepper into the bowl with the oil and lime and make sure they are covered.
- Thread the chicken and vegetables onto the skewers.
- Grill under a medium grill, turning from time to time until the chicken is cooked
If you are interested in other barbecue recipes why not try barbecue ribs. Do you have any go to barbecue recipes, do let me know below.