Phil Vickery's sizzling summer skewers
With the weather finally getting hotter - Phil has got us covered with his delicious Jerk Lamb and Peanut Chicken Skewers, ready for the ultimate sunny evening meal.
Jerk lamb skewers
Serves 4
Ingredients
For the Jerk Lamb Skewers:
1 tbsp dried onion powder
1 tbsp garlic powder
1 tsp ground allspice
1 tsp ground black pepper
½ tsp cayenne pepper
2 tsp brown sugar
1 tsp dried thyme
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp chilli powder
½ tsp ground mace
600g lamb leg, 4cm cubes, fat on
For the sauce:
300ml water
10g fish stock cube
2 tbsp runny honey
3 tbsp tamarind paste
1 tbsp fresh ginger, finely chopped
2 tsp paprika
1 tbsp Jerk Rub, from above
2 tbsp cornflour or arrowroot
Method
1. For the lamb skewers, combine all of the dry ingredients together in a bowl to form the Jerk rub. Place 1 tbsp aside for later and then pat the rest of it onto the cubes of lamb. Leave to marinate covered in the fridge for at least a few hours, but best overnight.
2. When ready to grill, thread the lamb skewers onto pronged metal or wooden skewers, if using wooden skewers soak them in water for 10 minutes to avoid them burning.
3. For the sauce, mix all of the ingredients together, pour into a saucepan and simmer on a medium heat until it has reduced by ⅓rd. Remove ½ of the sauce and set aside for dipping.
4. Brush the remaining ½ of the dipping sauce over the lamb skewers.
5. Grill or saute the skewers for 3-4 minutes, brushing with the sauce until they’re cooked through. Leave them to rest for 2-3 minutes.
6. Serve the skewers alongside the remaining dipping sauce.
Chicken kebabs with sweet and sour peanut dipping sauce
Serves 4
Ingredients
For the chicken skewers:
4 tbsp natural fat free yogurt
Pinch of pepper
1 tbsp fresh coriander, finely chopped
2 large red onions, peeled and cut into chunky pieces
2 red peppers, cut into 2-3 cm pieces
8 chicken thighs, skin removed, cut into 4-5cm pieces
For the dipping sauce:
115g peanut butter
A pinch of chilli powder
8-10 tbsp water
Juice of 1 lemon
2 tbsp honey
2 tbsp Ketchup
2 tbsp vinegar
Method
1. Place the yogurt, pepper and fresh coriander onto the chicken and leave for 15 minutes.
2. Cut the onion into smallish pieces and place into a saucepan along with the chopped peppers and cover with cold water.
3. Bring to the boil, then straight away drain well.
4. Thread the chicken onto skewers, interleaving with the cooled onions and peppers, then chill well.
5. Place the peanut butter, chilli, water, lemon, honey, Ketchup and vinegar into a small saucepan and gently heat until you have a sauce consistency, then keep warm.
6. Gently grill the kebabs on the barbecue, or in a large frying pan with very little salt and pepper.
7. Cook for 6-8 minutes on each side brushing with a third of the sauce that you have separated.
8. Serve hot with the reserved dipping sauce.
Simple braised rice
Serves 4
Ingredients
For the rice:
3 tbsp olive oil
1 small onion, very finely chopped
2 cloves garlic, finely chopped
200g long grain rice
200g frozen peas
400ml boiling water (or double the volume of water to rice)
2x chicken stock cubes, crushed
Pinch of salt
Pinch of pepper
2 tbsp salted butter, cold, cubed
4 tbsp chopped fresh basil
4 tbsp chopped fresh parsley
Method
1. Heat the olive oil in a medium sized saucepan, add the onion and garlic and cook for 2 minutes.
2. Add the rice and coat well in the oil and onions, then add the peas.
3. Add the boiling water and sprinkle in the stock cubes. Stir and bring the pan to the boil.
4. Turn down the heat really low and cook for 14 minutes.
5. Once cooked, stir well and add the butter, basil and parsley. Season to taste and leave for 5 minutes to one side covered.
6. Serve alongside the skewers.