BBQ onion skewers recipe

Ingredients

• 2 oranges juice
• 6 tbsp pomegranate syrup
• 6 tbsp olive oil
• 2 tsp pink peppercorns
• ½ tsp salt

• 4 large onions

• Pomegranate tabbouleh
• White bean hummus

1. Combine all the ingredients for the marinade in a saucepan and bring to the boil. Cook over a low heat for 5 minutes.
2. Cut the onions into 1-cm-thick slices and thread them onto metal skewers.
3. Pour the boiling marinade over the skewers and leave for at least 4 hours in the refrigerator.
4. Sear the onion skewers over direct heat for 4–5 minutes each side, then finish cooking them over indirect heat with the lid closed for another 8–10 minutes. Baste often with the leftover marinade.
5. Serve with the pomegranate tabbouleh and the hummus.