Recipes
Sweet Potato Wedges
Ingredients
500g sweet potatoes, washed and dried
2 tsp. oil
2 tsp. finely chopped coriander
BBQ rub
1 tbsp. salt
1 tbsp. white sugar
1 tbsp. brown sugar
1 tbsp. mustard powder
2 tsp. garlic powder
2 tsp. cayenne pepper
½ tsp. cinnamon
Method
1. Leaving skin on place sweet potatoes
in a pot, covered with cold salted
water then bring to a boil. Simmer
until slightly soft when pierced with a
fork, about 10 minutes. Drain well and
allow to cool.
2. Cut the sweet potatoes into small
wedges. Transfer the cut sweet
potatoes to a large baking sheet and
drizzle with oil, tossing to coat evenly.
Turn on grill to medium-high heat.
3. Sprinkle BBQ rub evenly over the
oiled sweet potatoes. Toss to create
an even coat of BBQ rub on wedges.
4. Remove the sweet potatoes from
the baking sheet and transfer them
directly onto the hot grill. Cook for
3 - 4 minutes. Flip, and cook for an
additional 3 - 4 minutes on the other
side.
5. Remove the sweet potatoes from
the grill, transfer to the baking sheet
previously used and sprinkle with
coriander. Serve.
Chicken Skewers
Ingredients
Marinade
1 medium clove garlic, finely minced
1 tsp. ground cumin
1 tsp. chili powder
½ tsp. crushed red pepper flakes
1 tsp. smoked paprika
2 tbsp. brown sugar
2 tbsp. extra virgin olive oil
2 tbsp. soy sauce
2 tbsp. fresh lime juice
2 tbsp. finely minced fresh ginger
Chicken
1kg diced boneless skinless chicken
thighs
Method
1. Combine all marinade ingredients in a
medium-size bowl. Add chicken to a
zip lock bag with half of the marinade.
Massage bag well to evenly coat
chicken with marinade. Refrigerate for
at least 30 minutes or over night for a
stronger flavour.
2. Heat grill to medium high. Thread
chicken onto skewers.
3. Clean grill surface and oil with spray
if you wish. Place skewers on grill and
cook, rotating one-quarter turn every
5 minutes until brown, approx. 20-25
minutes.
4. Brush with the remaining sauce,
turning frequently until chicken is
charred in spots. Exact timing will
vary, depending on the size of diced
chicken. Remove the skewers from
the grill, tent with foil and let rest for
5 minutes.
5. Serve with grilled sweet potato
wedges and a fresh cucumber salad.