Now it seems like winter has finally ended (about time!) it’s becoming a real possibility to go caravanning on a regular weekend basis and enjoy the sunshine again! One of the nicest ways of doing this is with a good old fashioned barbeque, starting at lunchtime and lasting well into the evening. If you’re going somewhere out of the way, you won’t be able to buy food and will have to take it with you. Why not turn buying the meat the day before you cook it to your advantage by giving it all that time to soak up the flavours of a delicious marinade?
Mum’s Mediterranean (ish) Marinade
This is the marinade my Mum always used for barbeques when I was growing up. Until I was about 10 I didn’t realise that most people have sausages and burgers on their barbeques, because we always had chicken kebabs, soaked in this overnight.
Ingredients
A very big slug of olive oil
The juice of half a lemon
2 cloves of garlic
Salt and pepper
Whatever herbs you have to hand – rosemary works well, as does oregano. If you can’t get fresh herbs, use a dried herb mix
Method
- Cut the meat into cubes, about 1 and a half inches. Chicken is my favourite with this marinade, but pork and lamb would also work very well (if it’s lamb, definitely use rosemary).
- Crush the garlic with the flat side of a knife. Put in a Tupperware box. Squeeze the lemon juice over it, add the seasoning and whisk in with a fork.
- Put the meat in the box, put the lid on tightly and give it a really good shake so the meat is coated.
- Pour the oil over the meat, seal tightly, shake again and leave in the fridge over night.
- When you’re ready to cook the kebabs, thread the meat onto skewers (it stops them catching fire if you soak wooden skewers in water for half an hour first) and grill on all sides until cooked through.
I particularly like these stuffed into a pitta bread with a load of salad and a glass of white wine on the side. Remember, if it’s your first time out in the caravan this year, make sure your caravan insurance is up to date!
