Recipe

BBQ salt and pepper poussin served with tasty vegetable kebabs.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 40 minutes

British   |   Main |   Gluten Free   |   Dairy Free

  

Ingredients

• 2 x Poussin
• 2 x Large Parsnips
• 2 x Large Carrots
• 8 x Sprouts
• 8 x Mini Potatoes
• 25ml Soy Sauce
• 25ml Cranberry Juice
• 15ml Olive Oil with Garlic
• Fresh Thyme
• Sea Salt and Black Pepper

  

Method

1. Cook the poussin on the barbecue as per directions on the pack. Peel the carrots and parsnips and cut each one into 4 chunks.
2. Parboil the carrots, parsnips, sprouts and potatoes in some boiling salted water for 5 minutes. Drain well.
3. Mix the soy sauce, cranberry juice and oil together – season with some salt and pepper.
4. Skewer one of each of the vegetable pieces onto the skewers to give you 8 kebabs. Barbecue or grill for about 6/7 minutes, basting with the soy and cranberry mix.
5. Once cooked, sprinkle over some fresh thyme, drizzle over any leftover sauce and serve alongside the poussin.