BBQ salt and pepper poussin served with tasty vegetable kebabs.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 40 minutes
    • British
    • Dairy Free
    • Gluten Free

    Gressingham Salt and Pepper Poussin with Vegetable Kebabs

    Recipe Information

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    2 x Poussin

    2 x large Parsnips

    2 x large Carrots

    8 x Sprouts

    8 x Mini Potatoes

    25ml Soy Sauce

    25ml Cranberry Juice

    15ml Olive Oil with Garlic

    Fresh Thyme

    Sea Salt and Black Pepper


    Cook the poussin on the barbecue as per directions on the pack.

    Peel the carrots and parsnips and cut each one into 4 chunks.

    Parboil the carrots, parsnips, sprouts and potatoes in some boiling salted water for 5 minutes. Drain well.

    Mix the soy sauce, cranberry juice and oil together – season with some salt and pepper.

    Skewer one of each of the vegetable pieces onto the skewers to give you 8 kebabs.

    Barbecue or grill for about 6/7 minutes, basting with the soy and cranberry mix.

    Once cooked, sprinkle over some fresh thyme, drizzle over any leftover sauce and serve alongside the poussin.

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