Bananas, strawberry, cinnamon toast, a little bit of a char on the barbeque, and then drizzled in white and dark chocolate: these are delicious and fun to make, too. Great for kids - or your inner child!
- ¼ cup (60 ml) sugar
- 1 tsp (5 ml) ground cinnamon
- 8 5 cm (2inch) thick brioche slices
- Scant 1/3 cup (75 ml) melted butter
- 16 strawberries, cleaned
- 4 firm bananas, peeled and sliced into even rounds
- Bamboo skewers, soaked in water
- Oil, for the grill
- ½ cup melted white chocolate
- ½ cup melted dark chocolate
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the grill to 150°C (300°F).
2. In a medium-sized bowl, combine the sugar and cinnamon.
3. Cut the bread into 5 cm x 5 cm (2-inch x 2-inch) cubes and brush them lightly with melted butter. Gently toss the buttered bread cubes in the cinnamon-sugar mix and coat evenly. Thread the cubes onto the skewers, alternating with strawberries and bananas.
4. Brush grill with oil. Grill the kebabs for 2-3 minutes per side or until the bread is lightly toasted and browned.
5. Serve kebabs drizzled with white and dark chocolate.
• Cooking times and temperatures will vary depending on the size and type of your barbeque.