Gourmet barbecue selection

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Gourmet barbecue selection

Prep

75 mins

Cook

20 mins

Ingredients

Sweet potato and chickpea balls

Red onion, 1
Sweet potato, 500 g
Parsley, handful (chopped roughly)
Eggs, 2
Bread crumbs, 1 cup
Sesame oil, 2 tsp
Lemon juice, 3 tbsp
Natural yoghurt, 1/2 cup
Garlic, 1 tsp (minced)
Tahini, 2 tbsp
Chickpeas, 1 can (drained and rinsed)
Flour, 3 tbsp
Sesame seeds, 3 tbsp (preferably toasted)
Broccolini, 1 bunch
Ground cumin, 1 tsp
Ground coriander, 1 tsp

Smoky corn with lime

Butter, 50 g
Corn cob, 4 (husks removed)
Smoked paprika, 1 tsp
Lime, 1 (small)
Fresh coriander, 20-30 leaves

Zucchini and haloumi skewers

Zucchini, 1 (large)
Haloumi, 180 g
Lemon juice, 3 tbsp
Garlic, 1 tsp (minced)
Thyme, 6-8 sprigs (leaves)
Bamboo skewers, 4 (soaked in water)

Olive oil spray, as needed

Instructions

Zucchini and haloumi skewers

Halve zucchini then slice into thick semicircles. Chop haloumi into 16 chunks. Add both to container with 3 tbsp lemon juice and 1 tsp garlic, seal, and shake to coat. Leave to marinate in fridge.
Just before barbecuing, make zucchini and haloumi skewers. Alternate between zucchini and haloumi. Drizzle with remaining marinade.
Serve skewers sprinkled with thyme leaves.
(When corn cobs are about half done) Spray skewers with oil and add to barbecue. Turn regularly until cooked.

Smoky corn with lime

Serve corn drizzled with lime butter and sprinkled with fresh coriander.
Microwave lime butter sauce for about 15 seconds to melt butter.
Spray corn cobs with oil and cook on the barbecue. Turn regularly until cooked.
Zest the lime and combine zest and juice with butter and smoked paprika in a mug or small jug.

Sweet potato and chickpea balls

Put broccolini in a microwave container with a little bit of water and microwave for 90 seconds. Serve on a small plate sprinkled with sesame seeds and drizzled with sesame oil.
Serve sweet potato balls with a side of yoghurt and tahini sauce alongside the broccolini.
Sprinkle flour and 2 tbsp sesame seeds on benchtop. Roll sweet potato mixture into balls ~3 cm in diameter and roll in flour and sesame seed mixture to coat. Pile the balls on a plate, cover with cling wrap and set aside in the fridge.
When sweet potato is cooked, combine with chickpeas in a bowl and mash, then combine with onion and breadcrumb mixture.
Combine yoghurt, lemon juice, tahini and garlic in a mug or small jug.
Meanwhile, dice red onion finely and combine with parsley, bread crumbs, eggs, ground cumin, ground coriander and 1 tsp sesame oil in a large bowl.
Peel and dice sweet potato and simmer in a pot of water until tender.
(When corn cobs are about half done) Spray sweet potato balls with oil and add to barbecue (ideally the flat bit). Turn regularly until cooked.

Hi, I’m Steph, vet, writer, editor, vegetarian, vinyl addict and food enthusiast!

Feta Hands is not about gourmet ingredients or recipes. It’s not about perfecting temperature or timing. It’s about having fun, adding and subtracting, making wonderful mistakes, and giving new vigour to tired old recipes.
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About

Feta Hands is not about gourmet ingredients or recipes. It’s not about perfecting temperature or timing. It’s about having fun, adding and subtracting, making wonderful mistakes, and giving new vigour to tired old recipes.
More

Search recipes

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