Remove the cooking grill and carefully tip in hot coals on either side of the barbecue to create 2 heat walls – this will give you a hot direct heat on the sides and a cooler indirect heat in the middle. This ensures your meat will get consistent heat throughout and you will be able to control the temperature and cooking more easily. You can also place a tray on the indirect side to catch any drips and fat.
Barbecue breakfast kebabs
Bacon, sausage & silky eggs
20 mins
Not Too Tricky
serves 4
About the recipe
Making breakfast on the barbecue is a cracking excuse to get outside, and whether you’re camping in the great outdoors or grilling in the garden, these handheld breakfast kebabs will do you right. Crispy bacon, juicy sausages and silky eggs wrapped up in a warm tortilla – you just know that’s gonna be good.
Ingredients
4 higher-welfare meat or veggie sausages
4 slices higher-welfare smoked streaky bacon
4 spring onions
4 baby sweet peppers or 1 red pepper
8 small mushrooms, such as baby portobellos
8 mixed-colour cherry tomatoes
olive oil
6 large free-range eggs
25g unsalted butter
4 small tortilla-sized wraps or flatbreads
½ a bunch of fresh chives (10g)
your favourite condiments, such as hot sauce, ketchup, brown sauce, to serve
Method
- Preheat your barbecue (see tip). You need 4 skewers – if using wooden ones, soak them in a tray of water first to prevent them burning (I sometimes like to use long woody rosemary sprigs).
- Slice each sausage into 3 equal pieces. Trim, wash and slice the spring onions into 4 pieces. Deseed and halve the peppers.
- Divide and thread the sausages, spring onions, peppers, mushrooms, and tomatoes between the skewers, interlacing them with bacon as you go – don’t pack it all on too tightly. Brush with a little olive oil (I sometimes like to mix it with finely chopped rosemary leaves for added flavour) and season with a pinch of black pepper.
- Place the skewers on the direct or hot side of the barbecue and cook for 5 minutes, or until the meat is golden and cooked through and the veg is starting to char.
- Using tongs, carefully transfer the skewers to the cooler part of the barbecue, where the indirect heat is.
- Place a medium cast iron pan on the direct part of the barbecue. Crack the eggs into a jug and beat together with a tiny pinch of sea salt and pepper.
- Melt the butter in the pan and when it starts to bubble, carefully pour in the egg mixture. Stir slowly until you’ve got beautiful silky strips of just cooked egg, surrounded by softer, custardy egg, then remove from the heat – the residual heat of the pan will continue to cook the eggs.
- Place the tortillas on the barbecue to warm through, then divide up and spoon over the silky eggs. Lay over the kebabs, finely chop and scatter over the chives, then dollop over your favourite condiment, to serve.
Get yourself a chimney barbecue starter or barbecue flume to prelight your coals, it's a much quicker and more efficient way to get (and keep) your coals hot.
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