Various meat skewers on the griddle

Simple, effective ideas to vary your griddle experience, by mixing meats, offal, vegetables and fruits.

Lamb skewers

Choose small cubes of shoulder or leg.

• Lamb + spring onion, cocktail sausage, green pepper
• Lamb + cherry tomato, half lamb kidney, smoked bacon
• Lamb + merguez, red peppers, sweet onions
• Lamb + liver, half kidney, lemon

Beef skewers

Prepare with small pieces of sirloin steak.

• Beef + chorizo, sweet onions, yellow peppers
• Beef + spring onion, mini white pudding, green pepper
• Beef + courgette, onions, pitted black olives
• Beef + red onion, smoked streaky bacon, bay leaf

Veal skewers

Ask for pieces cut from the shoulder or rack.

• Veal + preserved lemon, scallops, diced courgette
• Veal + prawn tails, onions, green pepper
• Veal + fresh tuna, red and yellow peppers

Pork skewers

To be made with fillet or diced fresh ham (thigh).

• Pork + button mushrooms, country bacon, red pepper
• Pork + crab claw, large apple cubes
• Pork + fresh pineapple, cherry tomato, smoked bacon
• Honey-glazed pork + half date, mini corn cob

Sausages, black pudding, merguez & andouillettes

• Thick andouillette + Golden apple, onion
• Cocktail sausage + pre-cooked potatoes, spring onion
• Merguez + onions, red and green peppers, black olives
• Mini black and white puddings + apples, onion
• Mini Creole black pudding + firm banana, mango

Recipes by chef Patrick Asfaux for Vivaplancha