You really know it summer when firing up the grill to roast some grasshopper shish kabobs! From the archives of the Bug Chef, give this grasshopper recipe a try. For other grasshopper recipes, check out our Hopping Thai Salad.
Grasshoppers are not yet as commonly available as crickets, but farm raised grasshoppers can be purchased from GrubUK. In the warmer months grasshoppers abound, but be careful to collect them from natural areas; check out this edible insect safety guide more wild harvest info.
Ingredients
Kabob
- 12 grasshoppers or other large-bodied Orthoptera
- 1 red bell pepper cut into 11/2-inch chunks
- 1 small yellow onion cut into 8 wedges
marinade
- pinch freshly ground pepper
- 1/4 teaspoon salt
- 2 tablespoons minced fresh herbs such as parsley, mint, thyme, and tarragon
- 1 teaspoon honey
- 1/2 cup fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly grated ginger
Servings: servings
Units:
Instructions
- Mix all ingredients for the marinade in a nonreactive baking dish. Add the katydids, cover, and marinate in the refrigerator overnight.
- When ready to cook, remove the katydids from the marinade and pat dry. Assemble the kabobs by alternately skewering the insects, bell pepper, and onion wedges to create a visually interesting lineup.
- Brush the grill lightly with olive oil.
- Cook the kabobs 2 or 3 inches above the fire, turning them every two or three minutes and basting them with additional olive oil as required.
- The exact cooking time will vary, depending on your grill and the type of insects used. However, the kabobs should cook for no longer than 8 or 9 minutes.
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