Ingredients

Method

• 8 mortadella slices
• 150 g pizza dough, using Woolies pizza base mix
Serve with:
• pitted green manzanilla olives
• reen preserved fig, and syrup
• sun-dried tomatoes

Method

Ingredients

1. Fold the mortadella slices into rough square pockets before skewering on a kebab skewer, folding it into a square first will stop the ends charring too quickly.

2. Divide the dough into equally sized balls before shaping into sausage shapes and widen a around kebab sticks to create your own bread on a stick.

3. Place the mortadella and bread sticks on the braai grid over medium heat. Sear the kebab on all sides, turning often to prevent burning, the same goes for the bread sticks.

4. The bread and mortadella char and cook quickly, after 1 minute a side on the mortadella and equally timed for the bread sticks.

Find more mortadella recipes here

Recipe production: Abigail Donnelly

Food Assistant: Bianca Jones

Videography: Romy Wilson

Photographer: Jan Ras

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