To take a step off the beaten path, we’ve come up with a unique but delicious addition to your summertime barbeque menu – grilled strawberry kebabs with basil. Sound strange? Give this tasty recipe a try and we promise you’ll be hooked to the melt in your mouth texture of the strawberries alongside the complimentary flavor of the basil. Perfect additions to salads, these kebabs also work as a side dish to serve with other grilled veggies. If savory strawberries aren’t in your culinary vocabulary, omit the basil and serve the strawberries over vanilla ice cream, lemon sorbet or a summertime cake for dessert.
20 medium to large firm but ripe organic strawberries
1 small bunch organic basil
2 tablespoons organic honey
2 teaspoons organic balsamic vinegar
½ teaspoon organic vanilla extract
sea salt (to taste)
1 tablespoon organic sunflower seed oil or grapeseed oil
Clean your strawberries and let them soak in water for about 5 minutes. In a small bowl whisk the honey, balsamic vinegar, vanilla and sea salt to taste. Once the strawberries have soaked cut them in half lengthwise and slide them onto your skewers one by one, with one large or two small basil leaves in between each half.
Preheat your stove-top grill or BBQ and brush some sunflower seed oil or grapeseed oil onto the cut surfaces of the strawberries. A sizzling sound from a drop of water will indicate that the stove is ready for grilling. Grill each kebab for about 30 seconds per side and place them skewers on a plate. Use a pastry brush to coat the strawberries with the honey and balsamic vinegar glaze while still hot. Slide the berries and basil off the skewers an toss them into a salad or serve them as a side with grilled veggies. To serve the berries with dessert, slide them off the skewers and directly onto the ice cream, sorbet or cake.
Image: Myrtle Glen Farm