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Saturday supper club Georgie Hayden’s crowd-pleasing kebabs

Georgie Hayden’s recipes are summer-ready and full of bold flavours


When the weather’s fine, you’ll find me in the garden. This year I’ve grown accustomed to cooking a lot of meals al fresco, too, and when I can’t get abroad on holiday this is how I transport myself – feet in the paddling pool, the smell of kebabs wafting across the grass. But what if we are suddenly hit with a downpour or you don’t have a garden? The good news is

that all of the recipes on these pages will still work a treat cooked indoors on a griddle pan or under your grill.

Just remember, if you are using wooden or bamboo skewers, to soak them properly first so they don’t burn. And that, when it comes to the kebabs, whether they’re meat, seafood or veggie, a finish that’s sticky, gnarly and sweet is what you are aiming for. Serve them with fresh crisp salads, and something even fresher and crisper to drink.

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 ??  ?? Harissa and orange chicken kebabs
Harissa and orange chicken kebabs
 ??  ?? Miso and sesame aubergine kebabs
Miso and sesame aubergine kebabs
 ??  ?? Piri-piri king-prawn skewers
Piri-piri king-prawn skewers

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