Restaurant Marketing

& Promotion

Why not run a ‘Summer Skewers Special’ while there’s still some sunshine about?

Popular, tasty, visually appealing and easy to do.

You can skewer just about anything and add a true Aussie flame-grilled flavour to your  BBQ

Summer Skewers Special

Copyright 2009 PromoHelp

Keep

it safe !

EHO

guidelines

for

BBQ cooking

here

• For good hygiene and practicality, use metal skewers. Be careful not to heat the handles though.

• If using wooden or bamboo skewers, soak them for 20 minutes in water before threading them to prevent burning

• Consider cooking times of each skewered ingredient and cut ingredients into smaller pieces when necessary.

• Grow lemon grass or a rosemary bush in your garden. Use the thick stalks and twigs as skewers for a real aromatic flavour

• Try and thread the skewers in the same order each time (e.g. Beef, pepper, onion). The presentation is more professional

   If you’re cooking your skewers on a BBQ outside, ensure you follow the EHO food handling regulations.

• Higher risk foods such as Chicken and pork may be part cooked before skewering to ensure core temperatures are reached.

Summer Skewer Special

Flame grilled  skewers served smokin’ hot to your table

Starter size (1 skewer plus small rice and sauce) £7.25
Main course (2 skewers plus rice, sauces and hot pitta bread) £13.95

(Click on menu item for recipes)

Chicken

Satay –Chicken tenderloin, mini corn cobs, carrot and red onion with peanut and coconut sauce  

Cajun – Marinated chicken breast, red and yellow peppers, pineapple and fresh mint with black pepper vinaigrette

Meat

Thai beef – Prime sirloin, cherry tomatoes, green peppers and snow peas skewered on lemon grass stalks with a lime, chilli, ginger and soy dipping sauce

Greek lamb – Tender lamb rump, aubergine, olives  and haloumi cheese skewered on rosemary branches with tzatziki yogurt dressing

Seafood

Louisiana King Prawn – Succulent garlic marinated prawns, spring onions and butternut pumpkin skewered on lemon grass stalks and smothered with Louisiana hot sauce

Monkfish   - Cubed monkfish tails, pancetta and courgette on rosemary skewers drizzled with lemon and garlic.

Veggie

Mushroom and Bok choy – Mushroom, bok choy, fire roasted red peppers and garlic croutons sprinkled with stilton cheese and chives

Roasted vegetables – Courgette, aubergines, butternut pumpkin and peppers basted with garlic and herbs  

Mix ‘n’ match your main course by choosing two different skewers