Marshmallow Kebabs with Raspberry Sauce

Sticky, sweet marshmallow kebabs toasted over the barbecue coals and served with a fresh raspberry dipping sauce.

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Recipe Info
Servings: 8
Prep: 10m
Cook: 5m
Total: 15m
Ingredients
  • 300g raspberries
  • 1 tbsp icing sugar, sifted
  • 1 bag pink and white marshmallows
  • Cocktail sticks or bamboo skewers
Instructions
  1. Blend the raspberries and icing sugar, then pass through a sieve to remove the seeds.
  2. Place the raspberry sauce in a bowl and chill.
  3. Thread the marshmallows onto cocktail sticks or bamboo skewers to make kebabs.
  4. To grill the marshmallows, hold them briefly over the hot coals, using an oven glove and turning them as soon as they begin to take on colour and melt.
  5. Place on a plate lined with baking paper and let cool a little before serving, as they can burn. Serve with the raspberry sauce.
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