Look beyond those standard-issue chicken/pepper/onion kebabs – if you can slide it down a skewer, you can stick it on a barbie. Chris Whitmore, head chef at the Gordon Ramsay-owned Maze Grill, lines up eight game-changing, easy-to-achieve skewers…
01 COD CHEEKS & CHORIZO
Season the fish with black pepper or garlic, then alternate cod cheeks and chorizo on the skewers. Barbecue for five minutes and finish with a squeeze of lemon juice.
02 GINGER & SOY BEEF FILLET
Dice the beef and marinade in soy sauce, ginger and garlic for 30 mins. Skewer, barbecue and serve rare.
03 SAKE, MUSHROOMS & MISO
Marinade shiitake mushrooms and button mushrooms in sake [Japanese wine] and red-onion miso soup. Alternate the mushrooms on a skewer and grill.
04 LEMON, GARLIC & THYME CHICKEN
Take boneless chicken thighs, cut them in half and drop them into a plastic bag with thyme, lemon zest, smashed garlic and olive oil. Marinade for two hours, then barbecue until golden brown.
05 SPICED LAMB & CORIANDER
Marinade cubed lamb shoulder in ground coriander, ground cumin and olive oil. Skewer, and barbecue to medium rare.
06 CHAR SIU BBQ PORK
Chop some pork shoulder into cubes, then marinade in soy sauce, hoisin sauce, sesame oil, honey and garlic for 10 minutes. Skewer and barbecue until the glaze starts to caramelise.
07 CURRIED SCALLOPS
Mix some curry powder and olive oil together. Add scallops, leave to marinade for 10 minutes, then skewer and grill on the barbecue.
08 PINEAPPLE & PEACH
Chop up pineapple, peach and strawberries, coat with demerara sugar, then skewer and barbecue.