This is the ultimate multi-purpose recipe. It's quick, really, really easy, and very tasty. It will impress your vegetarian girlfriend, your meaty barbecue loving Dad, and it will imply to your Mum that you're looking after yourself.
The instructions are basically: 1. Get some veggies and cut them up into square-ish shapes 2. Stick them on a skewer. 3. Grill.
Here's the slightly more in depth version, starting with a list of possible ingredients.
Peppers, in all colours and cut into squares. Cherry or baby plum tomatoes. Haloumi, cubed. Chorizo, both small sausages sliced rustic style and finer, pre-packaged slices work fine. Chestnut, or other, mushrooms.
Red onion sliced into large squares.
You could also use cubed aubergine or many other veggies if you have a favourite and you think you can skewer it.
For the sauce you'll need:
A large tub of natural or Greek yoghurt.
A lemon or two.
And salt and pepper.
And you'll need some skewers. If you buy the wooden ones you'll need to soak them in warm water before you use them so that they don't burn, but the best ones to use are the metal ones, as they ensure the food cooks on the inside as well.
Step Three:When all your skewers are full place them in the oven. I've found the best way to cook them is by laying them on top of a tray so that the ends of the skewer touch the tray but none of the food does, but if you don't have trays of the right size you can also lay them on foil in the grill. If you do this fold the edges of your foil up to catch the juices so to not make a mess of your oven.
Step Four: While your skewers are cooking mix up the sauce. Put about 250mls of yoghurt into a bowl, squeeze the juice of one lemon over the top, stir, and then add salt and pepper to taste. If your sauce isn't runny enough add more lemon.
Step Five: After about 15mins check on your skewers and turn them over if necessary. After about 10 minutes more they should be ready. The veggies should be nicely cooked but still crunchy.
Step Six: Lay the skewers on plates, drizzle suggestively with your sauce and serve with aplomb.