Time for a good grilling

Nothing will draw a crowd to the barbecue quicker than these tasty sausage kabobs.

Ingredients:

500g small red potatoes, halved or quartered if desired

1 tbsp water

½ cup honey

¼ cup Dijon mustard

½ tsp grated orange zest

500g of beef sausage, cut into 2.5 cm pieces

2 small onions, sliced 1.5cm thick

2 small zucchini, sliced 1.5cm thick

5 yellow squash, sliced 1.5cm thick

Method:

Place the potatoes in a large microwave-safe bowl and add water. Cover and microwave on high until tender for about 6 to 8 minutes; drain and set aside.

For glaze, combine the honey, Dijon mustard and orange zest in a small bowl.

Thread the sausage, potatoes, yellow squash, onion and zucchini on your skewers as you like and brush with half of the glaze.

On a lightly oiled grill rack, grill kabobs, uncovered, over medium heat until vegetables are tender and sausage is cooked, 10 to 16 minutes, basting frequently with glaze.

GRILLED STEAK FAJITAS

Tasty and easy to put together, you could make it after work on a Tuesday.

Ingredients:

1 beef top sirloin steak (about 500g)

2 tbsp fajita seasoning mix

1 large sweet onion, cut crosswise into 1.5cm slices

1 medium sweet red pepper, halved

1 medium green pepper, halved

1 tbsp olive oil

4 whole wheat tortillas, warmed

Optional: Sliced avocado, minced fresh cilantro and lime wedges

Method:

Rub steak with seasoning mix. Brush onion and peppers with oil.

Grill steak and vegetables, covered, on a greased rack over medium direct heat for about 4 to 6 minutes on each side or until meat reaches desired ‘doneness’ and vegetables are tender. Remove from grill and let steak stand for five minutes before slicing.

Cut vegetables and steak into strips; serve in tortillas. If desired, top with avocado and cilantro, and serve with lime wedges.

CAJUN GRILLED PRAWNS

The flavour kick of the marinade on these prawns will be a winner with everyone at your barbecue. Serve with some rice and squeeze those lemons over the top to make it even more delicious.

Ingredients:

3 green onions, finely chopped

2 tbsp lemon juice

1 tbsp olive oil

3 garlic cloves, minced

2 tsp paprika

1 tsp salt

¼ tsp pepper

¼ tsp cayenne pepper

1kg of uncooked medium prawns, peeled and deveined with tails on

4 medium lemons, each cut into 8 wedges

Method:

Combine the first eight ingredients in a large shallow dish. Add prawns and turn to coat. Cover and refrigerate for 15 minutes.

Drain prawns, discarding the marinade. On 12 metal or soaked wooden skewers, thread the prawns.

Grill them while covered, over medium heat or broil 4 in from the heat until prawns turn pink, turning once, 6 to 8 minutes.

Serve with lemon wedges.