Swords at dawn

Summertime for every Australian screams BBQ and the great outdoors. Fresh air, family and friends and easy entertaining and if you are anything like my partner, you love things on sticks. BBQ meat on a stick and he’s a happy man. So far in our life though there has been a small problem. Most of skewers are round long metal sticks and when loaded with meat, will just spin. Prawns just keep going right round baby, right round. The weight of the meat, then the caramelisation and charing will create a weight and just keep spinning. Another problem can be the metal skewer is too thin and will not create any heat induction, so raw centers. Never a good start to any BBQ.

This year I decided it was time to get rid of these culinary dilemmas once and for all.

So I went to the BBQ kings of the world. Time to learn form the best. USA, South Africa, South Korea and Aussies of course are just to name a few but when it comes to things on sticks I’m lead straight away to the Middle East. In this part of the word meat on sticks is almost compulsory way of life. From the backyard BBQ to the doner kebab, it’s meat and a sticks all the way. So online I went and new BBQ sticks I brought. The description of sticks is a little under exaggeration though, more like swords. Long thick flat blades to hold the meat in place, generates heat in the middle, it creates the perfect BBQ meat on a sword. Move over little sticks.

So now to my new favourite marinade and this is definitely a case of less is best. It flavours, tenderises and is so easy. It also creates some prep for another dish. Winner, winner.

To start with peel and bend a red onion to a fine slush. Pour into a clean chux and squeeze out all the juice. Place the blended onion into a container for another time. Prepped onion on tap, never will go to waste. To the onion juice add minced garlic and salt and pepper. These amounts will vary, see below recipe to get a rough guide of amounts you need. Can be multiplied or halved, whatever you need at the time. Now the the magic begin. Marinating time is your call. Overnight is fab, if short on time frame, don’t refrigerate. Meat will marinate faster at room temperature. This method is for max of four hours.

Skewer meat and cook. BBQ, grill, open fire whatever works for you at the time and enjoy. I know you will. This marinade also works perfectly on left over roast meats. Just grill or BBQ, swords wont work.The onion juice tenderise, sweetens and tastes just bloody good.

Ingredients, method and quantities

600gm chicken thighs, cut into large chunks

1 large (200g) red onion. This should give you 200ml juice

2 tbsp chopped or pureed garlic

1 ½ tbsp sea salt

1 tsp ground white pepper

Blend (puree) red onion and strain away the juice. Place juice in a plastic bag or container with garlic, salt and pepper. Keep onion pulp for another dish. Place in fridge with the cut meat overnight or for quick marinade leave out for a couple of hours. If not already bring meat to room temperature before cooking. Cook and enjoy. Perfect wrapped in my kebab bread with tabbouleh and tzatziki. Recipes coming soon.