- > 10
- 15 minutes
- satay sticks
- cucumber, 2 courgettes, 1 cauliflower Optional: parsnips, carrots, sweet potato, radishes, etc.
For the child-friendly dip:
- 4 tbsp mayonnaise, 3 tbsp full-fat yoghurt, 3 tbsp ketchup, a pinch of paprika
For the father-friendly dip:
- 4 tbsp mayonnaise, 3 tbsp full-fat yoghurt, 3 tbsp ketchup, a pinch of smoked paprika, 1 tsp peaty whiskey, a pinch of cayenne pepper, a pinch of paprika
Or, in other words: coarsely chopped vegetables on a stick. We have chosen two home-made cocktail sauces as a dip: one with and one without whiskey. That’s to keep both the kids and the dads happy!
We will be grilling the veggies on a Barbecook Carlo. We were given one specially by Barbecook! At first, I was a little dubious about this barbecue. After all, there’s nothing better than an open fire – or so I thought. Culinary companion Jordy, “the little chef”, was full of praise, however. One of the biggest advantages of this table barbecue is that these sides remain cool. Read: ideal for your little ones’ very first barbecuing experience.
The kids had the time of their life stringing the pieces of courgette, cucumber and cauliflower florets onto skewers and holding them above the fire.
Dipping them in cocktail sauce make the experience complete. Added benefit: just a little healthier than crisps, and way cooler. Whichever way you look at it!
- Children who are little older can chop the vegetables themselves. Don’t slice them too thinly, or they will fall from the skewer.
- Insert the non-sharp side of the skewer into the vegetable pieces to prevent the children from pricking themselves when taking a bite.
- Use extra-long skewers so that they won’t burn their fingers.
- Keep a watchful eye on your kids: they are playing with fire, after all!
- We added a little yoghurt to the dip to make it a little lighter and more healthy.
- Rinse the vegetables. Cut the cucumber and courgette into wide strips of approximately 8 to 10 centimetres. Remove the seed pods from the cucumber.
- Tear the cauliflower head into florets.
- String all the vegetables onto skewers.
- Mix all the ingredients together for both dips.
- Fire up the Barbecook Carlo using charcoal and a few lighter cubes. Open the ventilator to maximum. Once the charcoal has developed a white ash layer, you can place the lid on the charcoal bowl and put the grill into position.
TIP: Carlo’s built-in the ventilator will allow you to precisely control the intensity of the fire. This will let you keep perfect control over your table barbecue’s temperature.
- Grill the veggies above the fire until they develop brown spots.
- Serve with the dip.