The barbecue food you can turn into an indoor treat
As a self-confessed list-aholic with notepaper and coloured pens always at the ready, I find the idea of changing plans uncomfortable. But if there's one thing that I've learnt to be more flexible on it's organising a barbecue.
None of us can control the great British weather and so often we can be caught out at a moment's notice with a downpour.
But that just means being a bit creative and transforming what you planned to cook on the coals into a main meal. Pretty much anything that works on a barbecue works on your grill pan – you just need to have a think about what goes on the side.
Our Lincolnshire Quality pork sausages, guaranteed to be born and reared in the county, work well in a sticky marinade made with some wholegrain mustard, Lincolnshire honey and a splash of Skidbrooke Cider, brewed near Louth.
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Served with a bap and not much else outside, you can make them into an indoor treat by adding homemade potato wedges, coleslaw and a salad.
These spicy chicken kebabs are a bit special as they feature local curry paste sourced from North Lincolnshire. Mr Huda's pastes are made by Barton-on-Humber Restaurateur Maf Huda and they take the stress out of adding authentic spice to your food because you don't need to source lots of different ingredients.
The kebabs are delicious cooked on the barbecue, served in lettuce-stuffed pittas with raita drizzled on top. They're also tasty with some vegetable rice for a more substantial dish if you're forced to seek refuge in your dining room or, they can be cooked up and eaten cold in a salad or sandwich for lunch the next day.
And if, like me, you went a bit overboard in your barbecue-planning and bought in enough to feed a small army then make use of your freezer. Keep those burgers for when the sun is shining – it will happen!
Spicy chicken kebabs with cucumber raita
Marinade for the chicken:
8 tbsp natural yoghurt
3 tbsp Mr Huda's Universal Curry Paste
1 tbsp Heart of Gold Rapeseed Oil
2 garlic cloves
2 tsp minced fresh ginger
¼ tsp cayenne pepper – optional if you don't like your kebabs too hot
4 skinless higher-welfare chicken breasts, cut into 2-inch cubes.
For the raita:
200ml natural yogurt
Half a cucumber, peeled, chopped into small chunks and drained
1 tsp of dried mint
1. Whisk all the marinade ingredients together in a large bowl to blend. Add the chopped up chicken and toss to coat. Cover and refrigerate for at least 2 hours and up to 12 hours.
2. Make your raita by mixing the yoghurt with the cucumber, a pinch or two of salt, the dried mint and lemon juice to taste.
3. Thread the chicken pieces onto skewers evenly. If you're using metal skewers, oil them beforehand. If you are using bamboo skewers, soak them in water beforehand to stop them from burning.
4. Grill or BBQ the chicken skewers until cooked through, turning occasionally. This should take about 8 to 10 minutes. Make sure you check by cutting though a thick piece of meat to see if it is still pink.
5. Squeeze lime juice over the skewers and serve with the cucumber raita. You can also enjoy these skewers cold.