Partner Content
Ingredients
- 300 g plain breakfast bacon
- 750 g Berloumi Spring
- 1 red chilli pepper
- 2 cloves of garlic
- 6 sprigs thyme
- 250 g maple syrup
- pepper
- salt
Instructions
- Cut each block of Berloumi into 8 large cubes. Wrap 1 slice of bacon around each block. Thread them 3 by 3 onto skewers.
- Mix the maple syrup with the chilli (deseeded and finely chopped), the garlic cloves cut into thin strips and the thyme leaves.
- Grill the kebabs on the barbecue (or on a grill). Brush them generously with the maple syrup marinade, but only at the end of cooking so that they caramelise without burning.
- Serve immediately with the remaining marinade and a salad.
Tip: If you don't want to eat them straight away, leave the kebabs on the side of the barbecue (or in the oven at 100°C) so that the Berloumi stays nice and soft.
Recipe & photo: Delhaize
