Barbecue wild boar souvlaki with sticky prune glaze


First published in 2016
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Prune glaze


To serve

  • 4 pitta breads
  • 1 pinch of paprika
Before cooking, soak the bamboo skewers in cold water for 30 minutes
To make the prune glaze, place the prunes in a pan with the paprika, oregano, vinegar and water. Place over a medium heat and simmer for 15–20 minutes
  • 100g of prunes
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1 tbsp of red wine vinegar
  • 100ml of water
Meanwhile, mix together all the ingredients for the tzatziki in a bowl. Adjust the seasoning to taste, then reserve in the fridge until ready to serve
Once the prunes have cooked through, transfer to a blender along with any liquid from the pan and blitz to form a smooth mixture. Pass through a fine sieve into a clean bowl and adjust the seasoning to taste, then set the glaze aside until required
When ready to cook, preheat a barbecue or grill until hot
Meanwhile, bring a large pan of water to the boil over a high heat and blanch the broccoli florets for 30 seconds. Refresh immediately in a bowl of iced water, then drain and season with a little salt
Cut the wild boar sausages into chunks roughly the same size as the broccoli florets. Thread on to the soaked skewers, alternating the sausages with the broccoli florets until all used up
Brush the barbecue with the olive oil and place the skewers over the heat. Grill for 6–8 minutes, turning regularly, until browned on all sides and the sausages are cooked through
  • 2 tbsp of olive oil
While the skewers are grilling, lightly toast the pitta breads on the edges of the barbecue and cut in half ready to serve
  • 4 pitta breads
Remove the skewers from the grill and brush the hot sausages liberally with the prune glaze. Sprinkle over most of the chopped chives and toasted sesame seeds so that they stick to the glaze
Serve the hot skewers with the toasted pitta breads, tzatziki and any remaining prune glaze for dipping. Sprinkle over a pinch of paprika and the last of the chives and sesame seeds to garnish
First published in 2016
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