Veggie Skewers with GiNiT

Makes 6  skewers


6 bamboo skewers – short and strong

6 even sized cherry tomatoes

1 medium zucchini / baby marrow – thinly sliced with a peeler

1 medium carrot  – thinly sliced with a peeler

1 medium red onion – sliced into quarters

6 even sized medium button mushrooms – remove stem

6 even sized pieces of bell pepper – between 1/4 to 1/2 a bell pepper

coconut oil / butter for frying or basting

GiNiT Original / Chilli / Thyme as a finishing spice


minced garlic – basted on skewers

To Assemble:

Thread a strip of carrot and zucchini / baby marrow onto a skewer, followed by a cherry tomato wrapped in a layer of red onion, then thread the carrot and zucchini / baby marrow on to complete the circle. Cut off excess carrot and zucchini / baby marrow. Repeat above steps to have 2 tomatoes per skewer on 3 skewers.

Thread a layer of red onion onto a skewer, followed by a mushroom through the cap from side to side, then a piece of bell pepper. Repeat above steps to have 2 mushrooms per skewer on 3 skewers.

This was our choice, but be creative and use the vegetables you enjoy most – if you can get them to stay on a skewer 🙂

To Cook:

Heat a griddle pan with coconut oil until hot, but not smoking.  Fry the skewers on each side for about 5 minutes.

Alternately, melt the coconut oil and mix in a minced clove of garlic and baste the skewers and braai / bbq over medium coals until cooked.

Sprinkle your favourite GiNiT Spice over the top before serving.

Serving Suggestion:

We served our skewers as part of a mezze platter, with gluten free wraps, hummus, baba ganoush and tapenade.


Although we love olive oil, it has a lower smoke point than coconut oil.  This is why we tend to cook with coconut oil or butter, and add a dash olive oil for it’s flavour, before serving.

Crockery supplied by: Bomkisi

Tapenade with GiNiT Thyme

Makes 1  bowl


200g pitted black olives – drained and rinsed in cool water to remove excess salt

1 medium clove garlic, minced

2 Tbsp extra virgin olive oil

2 Tbsp lemon juice – or more to taste

2 tsp GiNiT Thyme

To Prepare:

After draining the brine off olives, rinse well in cool water to remove excess salt and drain.  Place olives and other ingredients into a blender or food processor and pulse until the olives are cut into small pieces, or smooth – personal preference prevails.

Serving Suggestion:

Tapenade – such a beautiful accompaniment. It is great as a dip on a mezze platter, over baked potatoes with a spoon of sour cream / thick yoghurt or anywhere you need the rich saltiness of olives.


Tapenade traditionally makes use of capers and anchovies.  In all the years we have made tapenade, we have not ever harmed a caper or an anchovy in the making thereof. 🙂 Often times, rosemary is also included in tapenade, but due to our GiNiT Spices containing juniper, which has similar piney notes, we omit the rosemary from our tapenade.

Winter Minestrone Soup with GiNiT Thyme

Serves 3 – 4, as a main meal


2 Tbsp coconut oil for frying – neutral taste

3 celery stalks, sliced

3 carrots, cubed

1 large onion, chopped

3 cloves garlic, minced

1 medium leek, sliced

1 turnip / parsnip / daikon radish, peeled and cubed

2 large potatoes, diced

750ml vegetable stock / broth

1 can peeled tomatoes

1 can kidney beans / cannelloni beans / black eyed beans, drained

1 tsp salt

1/2 tsp pepper

1 Tbsp GiNiT Thyme

To Cook:

In a large pot, melt the oil over a medium high heat. Fry celery, carrot, onion and garlic in hot oil for 7-10 minutes.  Add potatoes, turnip and leek, fry off for 5 minutes, stirring.  Add tomatoes and 2/3 tin beans, salt, pepper and 500ml stock.  Simmer for 15 minutes, stirring occasionally.

Blend remaining 1/3 can beans, 250ml stock and GiNiT Thyme with a stick blender.  When potato is almost tender, add blended stock mixture and simmer uncovered for 5 minutes.

Check potatoes and turnip for tenderness, and adjust seasoning, if required. Serve.

Serving suggestion:

This warm, hearty soup is comfort food at its best.  We enjoyed our Minestrone with gluten free mini buns.


Parmesan cheese could be a tasty addition.

Crockery supplied by: Bomkisi

Caramelised Onion, Butternut and GiNiT Thyme Soup

Serves 2 – starter portions


1 medium butternut, peeled and cubed

1 large onion, sliced

1-2 Tbsp butter / oil, for frying

250ml water

2 tsp GiNiT Thyme

2 Tbsp plain yoghurt / cream (can be coconut milk or cream)

(salt – if required)

To Cook:

Peel and slice onion.  Peel, scoop out the pips and cube into roughly 1cm cubes.  Fry in butter / oil over medium heat, stirring occasionally until caramelised.

Add water and the GiNiT Thyme to the caramelised ingredients, mix well.  Bring to the boil, then turn down to simmer slowly until the butternut is fully cooked.

Remove from the heat and blend with an immersion / stick blender until smooth.

Return to the heat and warm through.  Adjust seasoning, if required. Serve.

Serving suggestion:

We served ours garnished with crumbled feta and fresh thyme.

You can add any number of optional extras with this recipe: crispy bacon, garlic, crunchy onion bits or feta to name a few.

GiNiT Thyme Chicken Schnitzel

Serves 2


1 large chicken breast

2 tsp GiNiT Thyme

2 Tbsp gluten free all purpose flour or wheat flour

½ tsp Himalayan salt

1 large egg, beaten

Crumbs to coat

To tenderise:

Cut the chicken breast in half and place in a bag or cover with cling film. Flatten with a meat mallet to an even thickness. Do the same to the other piece of chicken. Evenly sprinkle half a teaspoon of GiNiT Thyme on each side of the chicken pieces, rub in. Place on a plate covered with clingfilm and leave to rest/marinade in the fridge for 30 minutes.

Prepare the breading ingredients:

On one plate / flat container, mix the flour and salt together. In the next container place the beaten egg. In the third, place the crumbs.


After 30 minutes, dip one piece of chicken at a time into the flour – coating on all sides. Then dip into the egg to coat all over, let excess egg drip off before placing in the container with the crumbs. Coat evenly and set aside. Repeat the steps for second piece of chicken.

In a frying pan, heat oil over medium heat. Fry each piece of chicken for 3-4 minutes a side, until golden. Drain on paper towel.

Serving suggestion:

We served our tasty schnitzel with golden potato chips and baby gem squash filled with creamy spinach & feta.

GiNiT Thyme & Red Onion Marmalade Chicken


3 Tbsp butter

3 large red onions – thinly sliced

¼ cup sugar

2 Tbsp GiNiT Thyme

3 chicken breasts (+-1kg) – cut into strips

½ cup water

¼ cup balsamic vinegar

To Cook:

In a large thick bottomed frying pan, heat butter over medium heat until almost sizzling. Add the onions, mix to coat with butter, sauté for 2 minutes. Stir in the sugar, cook until the onions start to caramelise (5+ minutes). Sprinkle 1 Tbsp GiNiT Thyme over the onions; add the chicken strips. Turn the chicken frequently to cook on all sides, then add the water and balsamic vinegar, mix well. Allow to simmer, stirring occasionally, until most of the excess liquid has evaporated. Stir in the remaining tablespoon of GiNiT Thyme as a finishing spice.

Serving suggestion:

Make a decadent wrap: smear plain cream cheese on a wrap (we used gluten free wraps), add shredded lettuce, halved sweet cherry tomatoes and rocket. Place the chicken strips and onion marmalade over the top, wrap up and enjoy with a little balsamic reduction on the side.