Barbie-tastic Dinner on a Stick!

With all this fabulously hot weather we’re enjoying it seemed most fitting that I post a barbie recipe or two. My first full summer back in the UK in four years and I really cannot believe our luck. We’ve certainly eaten outside more than we have inside over the last few weeks and mostly off the barbie. Amazeballs. Happily reminiscent of our last few summers in the South of France in fact. Only without the sun being so hot that you have to take shelter and eat inside anyway!.

Jac’s Happy Barbie Dance!

I love the simplicity of this kebab recipe, it really is an entire and complete dinner on a stick. Bangers, spuds and three veggies. Sweetcorn, peppers and courgettes on these, but feel free to use whatever you fancy. Lightly basted in a honey, mustard and olive oil marinade for a little added flavour appeal. Made in minutes and barbied in a few more this is a super-cinch of a tasty summer recipe. And certainly something to please the little folk. I used to think barbecues were all a bit of a faff but the more we have the more simple they seem to get, and the food really doesn’t have to be complicated.

Food on sticks never ceases to delight The Monsters, nor most peeps for that matter. Well I say that but Frannie scoffed down a couple of the kebabs, notably leaving the sweetcorn owing to the presence of a couple of precariously wobbly front teeth, then asked me in all earnest if we could have a ‘proper’ barbie next time. Apparently that’s burgers and hotdogs, buns and ketchup. And excludes veggies, kebabs or sticks. Nor Jacques and my barbie favourite, fresh fish. Hmmmm, I’m not very good at ‘proper’ barbies!.

I used the first of my homegrown courgettes in these kebabs. I’ve been back on the growing my own this year, albeit in a substantially reduced and simplistic form compared to the Chez Foti days. Namely lots of low maintenance patio pots, for the kids as much as anything. We’ve Pumpkins (five enormous plants!), Green Beans, Chard, Peas, Tomatoes, Sweetcorn, Courgettes of course plus lots of Lettuce and Salad Leaves and a plentiful supply of Herbs (Basil, Sage, Mint, Rosemary, Thyme, Parsley). Happy days again.

I’m entering my barbie sticks to a few bloggie challenges:

1) Firstly to the Four Seasons Food challenge which I co-host with Anneli. This month it’s my turn and we’ve gone all ‘Al Fresco’.

2) To Ren Behan’s Simple and in Season as all my veggies were very much in season! This month Sally over at My Custard Pie’s guest hosting, while Ren takes a breather to enjoy brand new baby Matthew.

3) To Michelle and Helen’s Extra Veg event as these are a great way of sneaking in an extra portion or two of good stuff. This month Juggle Mum’s doing the hosting.