Vegetable Kebabs

Ingredients:

• 1 large onion
• 3 tomatoes
• 1 large green pepper
• 1 courgette
• 1 piece goat's cheese or halloumi cheese
• 1 chilli
• 1 lemon
• Olive oil
• Salt & Pepper

Extras:

• BBQ
• Wooden Skewers

Method:

1. Put the wooden skewers in a large dish or sink with cold water and let soak.
2. Cut the onion, tomatoes, green pepper and cheese in large chunks.
3. Peel the courgette with a peeler so to make long thin strips.
4. Combine the above in a bowl and then grate in the zest of lemon.
5. Deseed and finely chop the chilli. (Caution! Use gloves otherwise your hands will burn for the rest of evening, night and possibly even morning next day.  Tried and tested!)
6.  Add a drizzle of olive oil and season with salt and pepper.  Mix well to coat all ingredients.
7. Skewer the vegetables and cheese alternating in between.  (If you have the gloves handy I still suggest using them at this point too).
8. Grill on a preheated BBQ for about 10 minutes, turning them once or twice, until cooked through and golden.

These kebabs were served as a side dish with grilled tuna steaks.  Ideal dish for summer - healthy, light and very quick.

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BBQ Rabbit

With all this summer heat who wants to cook inside?! So here's another recipe that you can use for the summer season.

Ingredients:

• 1 small rabbit (cut in desired pieces)
• 1 cup white wine
• 4 cloves garlic
• 1 large onion
• Olive oil
• Salt & Pepper

Extras:

• BBQ
• Foil

Method:

1. Put the rabbit pieces in 2 layers of foil and lift all four sides so it looks like a boat.
2. Pour in the white wine.
3. Peel and cut the garlic and onion and scatter on top of the rabbit.
4. Season with salt and pepper and drizzle some olive oil on top
5. Close the foil making sure it is firmly closed so that the wine will not leak out.  If needs be wrap in another piece of foil.
6. Cook on a preheated BBQ on low heat (gas BBQ) for about 30 minutes.  
7. Open up the foil and check that the rabbit is cooked properly.
8. Take out the rabbit and put directly on BBQ and grill for a further 10 minutes until its browned and crispy.
9. Serve hot with the onions and garlic.

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