Vegetable and chicken skewers with camembert from the BBQ

Winner 2024

Ingredients

500 grams Chicken thighs, cut into 2x2 cm cubes

1 Camembert

1 Courgette, cut into pieces

200 grams Small mushrooms

1 handful Walnuts

2 sprigs Rosemary

1 teaspoon Dried thyme

3 cloves Garlic

1 Lemon (zest + juice of ½ lemon)

4 tablespoons Olive oil

Salt and pepper to taste

Honey

As soon as the sun comes out, you just want to fire up the BBQ, right? Of course you can go for a low and slow session, but you can also keep it hot and quick with skewers. John Versleijen from @johnnys_bbq_mancave created this amazing sharing platter with chicken skewers, vegetable skewers, grilled camembert and roasted walnuts. Sounds good? Here is the recipe!

Preparing the marinade

Strip the rosemary leaves and crush them together with the garlic.
Mix with the zest of 1 lemon, the juice of half a lemon, olive oil, salt and pepper.
Divide the marinade in half. Mix one half with the chicken cubes and the other half with the courgette and mushrooms.
Let everything marinate in the refrigerator for at least 1 hour.

Preparing the BBQ

Light the BBQ and bring it to a temperature of around 200°C.
Create both a direct and indirect heat zone.

Preparing the camembert and walnuts

Place a skillet over direct heat and briefly roast the walnuts.
Remove the camembert from its packaging and place it back in the wooden box. Score the top in a cross pattern and insert a few rosemary sprigs.
Place the camembert on the indirect side of the BBQ and put a piece of aluminum foil underneath to prevent it from leaking.

chicken skewers

Grilling the skewers

Thread the marinated chicken and vegetables onto skewers.
Grill them over direct heat until nicely colored. Move them to the indirect side if they are cooking too quickly.

chicken skewers