Ingredients: (for about 8 skewers)

 

½ cup. ketchup

 

2 tbsps. soy sauce

 

1 tbsps. honey

 

½ tbsp. wholegrain mustard

 

2½ tbsps. brown sugar

 

1 garlic clove 

 

½ lemon, juice

 

4 skinless/boneless chicken thighs or ready cut chicken souvlaki

 

½ fresh pineapple

 

8 wooden skewers, which we leave to soak in water for half an hour

 

Olive oil, salt, pepper

 

Method:

 

BBQ sauce:  Heat your ketchup, soy sauce, honey, mustard, sugar, garlic and lemon juice in a skillet over medium heat. Stir until the mixture thickens (roughly 10 minutes). Set sauce aside to cool.

 

Start heating up your barbecue.  Then, cut your chicken pieces into cubes (or remove your ready cut chicken souvlaki from their sticks). Remove the peel from your pineapple and cut into cubes, about 4 cm each cube. Then begin passing your chicken and pineapple onto the skewers, one piece chicken, one piece pineapple, and repeat.  

 

Next, brush your souvlaki sticks with olive oil and season with salt and pepper.  Then, strain your BBQ sauce to remove any garlic pieces and brush your souvlaki sticks with about half of the sauce.  

 

Place on your barbecue and grill for about 10-15 minutes, basting them with the remaining sauce regularly.  And enjoy!

 

 

Ingredients: (4-6 servings)

 

6 eggplants, medium size, cut into chunks

 

4 courgettes, medium size, cut into chunks

 

3 tbsps. olive oil

 

½ cup. roasted pine nuts

 

100 g. goat cheese, crumbled

 

1/3 cup. fresh basil, chopped

 

2 tbsps. fresh mint, chopped

 

3 tbsps. extra virgin olive oil

 

3 tbsps. balsamic vinegar

 

½ tsp. salt

 

½ tsp. freshly ground pepper

 

Optional:

 

2 diced tomatoes 

 

½  red onion, diced

 

Method:

 

Coat your eggplant and zucchini with the olive oil and pan-grill over medium heat for about 6-7 minutes until tender.

 

Next, place your vegetables in a large bowl, sprinkle with your pine nuts, goat cheese, basil and mint. Drizzle with extra virgin olive oil, balsamic vinegar, salt and pepper. And voila, done!

 

 

Ingredients: (4 servings)

 

Oil for cooking

 

2 medium zucchini

 

1 tbsp. olive oil

 

1 tsp. dry basil

 

¼ cup. freshly grated Parmesan or Pecorino cheese

 

¼ cup. bread crumbs

 

Salt and freshly ground pepper

 

Method:

 

Preheat oven to 230 degrees. Coat a baking tray with cooking oil.

 

Cut the zucchini into thin slices (about 0.5 cm thick), place in a bowl and coat with olive oil. In another small bowl, mix the cheese, the bread crumbs, basil, salt and pepper.

 

Next, dip your slices one by one into your cheese mix making sure each side is completely coated.  Place the slices side by side onto your baking tray and bake for about 25-30 minutes until browned.  Remove with spatula and serve immediately!