When I think of using fresh herbs+grilling, I always think skewers. For this recipe, I tried to jump out of the box and the building. Having tasted some delicious cherries this weekend past, the idea of cake and cherry kebabs sprung to mind. These are delicate so handle with care, especially when turning around. It is also possible to use other fruit - so a combination of a lime cake with mango or pineapple (which I'm allergic to) would be lovely. —Kitchen Butterfly
4 slices of 1-inch thick lemon cake (or see my lemon cake recipe)
16 sweet cherries, stoned/deseeded
8 (lemon) thyme stalks, (leaves removed and reserved for garnish)
Cut each slice of cake into 6 pieces. For each kebab, you will need a lemon thyme skewer. Start with a piece of cake, leaving a portion of the stick free to hold. Follow with a seeded cherry, then a piece of cake, another cherry, finishing off with cake. If the stalk isn't long enough, adjust pieces to fit.
Lightly oil the grill rack and place the kebabs on. Turn round till all sides warm up and a lightly grilled.
Remove from heat and serve atop a scoop of ice cream. Sprinkle lemon thyme leaves over the top and serve immediately
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!