Herby BBQ Shallot Skewers
- 5 echalion shallots
- 2 tsp roughly chopped fresh rosemary
- 2 tsp fresh thyme
- 100ml olive oil
- Salt and pepper, to taste
Halve the echalion shallots, keeping the roots intact. Peel away the outer skin and trim the tops.
Carefully thread three echalion shallot halves onto each skewer, then set aside ready to cook. Meanwhile combine the chopped herbs with the olive oil and seasoning in a small bowl.
Coat each echalion shallot half with a little of the herby oil and place on the grill. Cook for 15–20 mins until charred and tender, turning the skewers and brushing with more oil as needed. Finish with a drizzle of the oil and serve.