Middle Eastern Meatfree BBQ

[This post is part of a paid collaboration with Naked Glory]

Summer feels like it is officially here.. So I’m firing up the BBQ (on my patio) and I’m cheating on meat with this Middle Eastern Meatfree BBQ with Naked Glory. Now, Naked Glory sausages are great on their own… but I’m craving a little escapism to warmer shores.

I’ve made a glaze with chilli, pomegranate molasses, cumin, sumac, paprika and oregano to give the sausages a smokey sweet heat.

Middle Eastern Meatfree BBQ

2 packages of Naked Glory Sausages
1 bag of shallots
1tbs dried Oregano
1tbs Chilli flakes
2tbs pomegranate molasses
1tbs cumin
2tbs paprika 
1tbs sumac
75ml olive oil

Pop your unpeeled shallots into a pan and fill with water. Gently simmer for about 5 minutes. This will loosen the skins and par-cook them so they are soft and tender on the grill. Once they have simmered, drain all leave to cool to the touch. Once they are cool enough to handle they should just pop out of the skins with a little squeeze at the root end.

Mix all your spices with the olive oil to make your glaze.

Thread your sausages and cooked shallots on skewers. If you are using bamboo ones its best if you soak them in water for a few hours to avoid burning.

Heat your bbq for indirect cooking. Once your coals are ready place your skewers over the coals for a minute on each side to get some colour. Once they have a nice bit of glow… put them on the opposite side of the grill and let them cook indirectly. with a brush, start to glaze them with our glaze turning every few minutes and reglazing them until they are glossy.

I’ve paired them with grilled veg, salad and coconut yoghurt and served them on beetroot flatbreads. For the beetroot flatbread, I used my flatbread recipe… but added about 20g of beetroot powder and increased the water by 25ml.