Cheese & Bacon Kebabs
The best cheese for this is a flavour-packed British goat’s cheese. It is strong against the smoked bacon and will grill in pace with the other simple ingredients.
Deseed and cut tomatoes into 2cm squares and do the same with a green pepper. To soften the pepper (so the raw crunch won’t dominate the eating experience), blanche the cubes in boiling water for 4 minutes, drain and cool. Cut the cheese into pieces the width of your rashers of streaky smoked bacon.
Lay out your bacon rashers and spread some with a little of our Classic English Mustard, some with sweet and tangy Fig Relish and some with one of our amazing Tomato Ketchup varieties, perhaps smoky Chipotle or fiery Chilli Ketchup.
Put a piece of cheese on the bacon and roll each, securing them on the skewers in sequence and grill them until the bacon is cooked to your liking with cheese melting through the additional bursts of flavour inside.
Spicy Lamb Kebabs
Mix 500g of minced lamb with 200g of finely chopped feta cheese, a few chopped leaves of fresh mint and 2 tsp of our garden sweet Mint Sauce.
For the spicy bit you have a few options: try a few good glugs or spoons full of Hot & Spicy BBQ Sauce, Chilli Jam or Chilli Ketchup. You could give it a Korean edge using our exciting NEW Korean BBQ Sauce or give it a Moroccan twist with the Persian spices in our grownup Brown Sauce and Spiced Apricot Chutney.
Combine everything well together then form the mince into 8 – 10 patties, which you then ‘wrap’ around the skewers, forming sausage shaped kebabs. Grill the kebabs for 10 minutes, turning often, and serve with a mint & cucumber yogurt dip or our Sweet Chilli Sauce (or both!).
Hawaiian Chicken Kebabs
It’s not all grass skirts, garlands and Mai Tai cocktails.
Chicken pieces and pineapple chunks work so well together, but we have to balance the sweetness of the fruit with something a little fiery that says ‘grill me’.
Bourbon & Cajun BBQ Sauce is the answer. You could simply brush the threaded skewers with this sauce for its sweet and spicy flavours, with Louisiana style Cajun seasoning, sticky black treacle and Kentucky Bourbon to finish …
Or, soak the chicken pieces in a marinade of the BBQ Sauce mixed with 300ml of a dark beer (Perhaps Doom Bar) and a squeeze of lime juice.
Soak, thread, grill and enjoy.
We tend to follow the norm by grilling sausages whole on the BBQ or indoors, but this is different – and fun.
Cut your butcher’s sausages into mouth-size pieces and dip a third in a bowl of Stokes Chipotle Ketchup, another third in our Original BBQ Sauce and the last batch in our Award-Winning Tomato Ketchup.
Now thread your skewers with Chipotle sausage, BBQ sausage and Ketchup sausage, separated by pepper and onion and grill on a gentle heat to keep the sausages sweet and juicy and the flavours intact.
It’s really very, very good.
Ordered, Delivered, Enjoyed
Enjoy the Taste of Stokes
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