Brussels sprout skewers with sriracha aioli

Something different to cook on the barbecue.
Plate of Brussels sprouts skewers with sriracha aïoli

Test Kitchen tip

Sriracha is a popular medium-spiced, smooth and slightly vinegary Thai chilli sauce available from Asian grocers and some supermarkets. You can use your favourite chilli sauce instead of sriracha.

Entertaining this weekend? Check out these last-minute dinner recipes for entertaining.



1.Wash coriander well, paying particular attention to roots. Finely chop coriander roots and stems; reserve leaves to serve. Finely grate rind from 2 limes; you need 1 tablespoon rind. Juice 1 lime; you need 2 tablespoons juice.
2.Place coriander root and stem mix, lime rind and juice in a medium bowl with 1 tablespoon of the oil; mix well, then season.
3.Cut brussels sprouts in half lengthways. Par-cook sprouts in a saucepan of boiling water for 1 minute or until crisp-tender. Transfer sprouts to a large bowl of iced water for 1 minute; drain. Add sprouts to coriander marinade; toss to coat. Cover; refrigerate for 20 minutes.
4.Meanwhile, combine aioli and sriracha in a small bowl. Cover; refrigerate until ready to serve.
5.Preheat a chargrill plate (or barbecue) over medium-high heat. Thread sprouts onto 8 metal skewers; brush with remaining oil. Cook skewers, in two batches, for 4 minutes on each side or until char marks appear and sprouts are crisp-tender.
6.Serve skewers with sriracha aioli, reserved coriander leaves and remaining lime cut into wedges.

Related stories