Chicken Kebabs

2 whole chicken breasts (skinned, boned)
1/2 tsp curry powder
pinch of ground cardamom
3 tbsp yogurt
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp tumeric
8 thin onion slices
1 tbsp Dijon mustard
4 small tomatos - halved

Makes 4 medium size kebabs

Cut each chicken into 16 squares. In a bowl combine the yogurt, salt, tumeric, mustard, curry powder, cardamom and lemon juice, add the chicken and mix well and let stand for a few hours. Thread on skewers 2 chicken pieces, 1 slice of onion, 2 chicken pieces, 1/2 tomato. Repeat till all ingredients are used. Cook slowly, turning occasionally and brushing with the marinade, over hot coals until the chicken is tender, about 15 minutes. Transfer to a hot platter, sprinkle with lemon juice and garnish with fresh tomatos, green pepper rings and fresh mint or parsley.




Red Barbecue Sauce


Without a doubt, the red or tomato-based barbecue is the most popular. It can be made with ’most any tomato product (ketchup, tomatoes, puree, or paste). Then vinegar or citrus is added for tartness. After that, sweetness, heat, and spices are added, depending on preference.

There are a couple of things to remember when making this sauce. You want to cook the sauce for about 30 minutes to eliminate any raw tomato taste. This includes ketchup. Cooking will also help dissolve and blend any sweeteners you add.

If you use alcohol in the sauce, reduce it by at least half by cooking it over medium-high heat. You only want the flavour.

Make sure you make this sauce at least a day ahead so that all the flavours have time to mellow and meld together.

The ingredients below are enough to make about 3 cups.

2 cups ketchup
1/2 cup white balsamic vinegar
1/4 cup brown sugar, packed
2 tbsp lemon juice
2 tbsp sorghum molasses
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tsp cayenne pepper
2 tbsp Dijon mustard

Just mix the ingredients and cook over medium heat for about 30 minutes, stirring occasionally.




Barbecued Lamb Ribs




Ingredients for 4:
700g lamb breast
3 tbsp sweet chutney/relish
4 tbsp tomato ketchup
2 tbsp cider vinegar
2 tbsp Worcestershire sauce
2 tbsp mustard (I prefer Dijon but any will do)
1 tbsp dark sugar (muscovado)

To garnish:
salad leaves
cherry tomatos

How to cook:
With a sharp knife cut the breast along the ribs to divide into pieces. Par-boil the lamb ribs in a pan with hot water for about 5 minutes, remove from the water and dry on a kitchen towel.

In a non-metalic dish combine the ketchup, vinegar, Worcestershire sauce, sugar, mustard and relish. Arrange the lamb ribs in a shallow dish, cover with the sauce, mix well and leave for about 15 minutes.

Remove the ribs from the sauce and place on your BBQ (coals must be hot) for about 10-15 minutes, turning and basting with the left-over sauce.

Serve with salad leaves and cherry tomatoes or your favourite salad. Or if you are stuck for salad ideas


Barbecue Beans



Ingredients
3 tsp canola oil
2 can pinto beans, rinsed & - drained
3 medium onions, 2 chopped, 1 sliced
2 large green bell peppers, diced
4 each garlic cloves, minced
3 tbsp prepared mustard
2 tbsp chili powder
1 1/2 tsp salt
8 oz tomato sauce
1/4 cup chili sauce
1/2 cup cider vinegar
1/4 cup brown sugar
1/2 tsp hot sauce
2 cup vegetable broth


Directions
Preheat oven to 350F.

Heat 2 ts of oil in skillet. Saute chopped onion, garlic and green
peppers until onions are lightly browned, about 10 mins.

Add all the other ingredients except sliced onions.

Pour mixture into lightly oiled roasting pan using the remaining 1 ts
of oil.

Arrange sliced onions on top. Bake for 1 hour uncovered. The beans
should look nice and brown.