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Summer newsletter out now!

The Project Food Summer newsletter is out now!

Most of us really enjoy a barbecue when the weather is good – and some of us do even when it’s not so good! But we can often get stuck with the standard sausage and burger in bun options which are often high in salt and saturated fat with few other nutrients. By thinking of your BBQ food a little bit differently, you’ll find it easier to make healthier choices.

Sadly the recent weather has not exactly been barbecue friendly, but I’m remaining positive for more summer sun over the next few weeks. So in this month’s newsletter, we’re looking at a few ways to help make a barbecue delicious and a bit healthier.

Now it’s just fingers crossed for the sun!

Click Project Food newsletter summer 2023.pub to read our summer newsletter for lots of tips and ideas.

Why not give our recipe a go?

Chicken and Vegetable Kebabs
Serves 4—5
Ingredients
For the skewers
2 tbsp runny honey
2 tbsp soy sauce
3 tbsp vegetable or olive oil
Black pepper
500g chicken breast, cut into 1 inch pieces
2 garlic cloves, crushed
1 red onion, peeled and cut into chunks
2 red peppers, seeds removed and cut into chunks
1 courgette, cut into chunks
10 cherry tomatoes
For the couscous
75g couscous
600ml boiling water
½ lemon, juice only

Optional
Bunch of chopped parsley and/or mint

Method
1. Mix the honey, soy sauce and oil together in a bowl along with some black pepper if desired.
2. Add the chicken, garlic and other veg and mix well. Cover and leave to marinate in the fridge for up to 2 hours if you have time.
3. When you are ready to cook, thread the chicken and veg onto skewers (there will be about 10). If you are using wooden skewers, soak them first so that they don’t burn.
4. You can then either cook on the BBQ, in a frying/ grill pan or in the oven (about 180oc)/under a hot grill. On a hot BBQ or grill pan they will take about 10 minutes—make sure you turn them every two minutes or so to prevent burning. In an oven they will take around 25—30 minutes—turn half way through the cooking time.
5. Around 10 minutes before you are ready to eat, prepare the couscous according to the packet instructions. Then fluff up with a fork, seasoning with a tablespoon of oil, salt, pepper and lemon juice. Stir through the chopped herbs too if using.
6. Serve the skewers with the couscous, along with some salad too if you like.

Top tips
You can make these vegetarian by using halloumi instead of chicken.
If you haven’t got couscous, try serving the skewers in a wrap or pitta bread.

And if you are feeling inspired and would like some more healthy BBQ idea, BBC Good Food have some great recipes.

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