Kebabs, skewers and sosaties Archives

Atchar recipes

Home-made tikka paneer with tumeric brinjals, chapattis and date atchar

30 minutes

Beetroot recipes

Rosemary lamb lollipops with beetroot tzatziki

12 minutes

Beef recipes

Spicy beef kebabs

10 minutes

Braai recipes

Harissa lamb chops with blistered tomatoes on skewers

15 minutes

Aliums

Ginger-and-garlic prawn kebabs with a fragrant salad

10 minutes

Chicken breast

Chicken Satay

10 minutes

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

Serves 8 kebabs

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

800 g lamb mince
5 ml ground cinnamon
5 ml ground nutmeg
10 ml ras el hanout
5 ml ground coriander
1 onion, roughly chopped
100 g pine nuts
2 garlic cloves, finely chopped
45 ml fresh mint, finely chopped
sea salt and freshly ground black pepper, to taste
1 baguette
4 ripe tomatoes
1 red onion, sliced
10 ml sumac

For the tahini-and-yoghurt dressing:

500 ml Greek yoghurt
30 ml tahini paste
2 garlic cloves, finely chopped
sea salt to taste
30 ml pomegranate molasses, plus extra for drizzling

Method

1. Place the lamb mince, cinnamon, nutmeg ras el hanout, coriander, onion, pine nuts, garlic, mint and seasoning into a large mixing bowl and mix lightly, taking care not to overwork the mixture.

2. Divide the mixture into 8 balls and mould each ball onto either a bay or lemon branch. Place a piece of baguette at the end of each branch.

3. Place the koftas on a grid over medium coals and grill. Skewer the tomatoes and place on the grill.

4. Turn the koftas and tomatoes, making sure the tomatoes don’t burn and the koftas don’t overcook.

5. Toss the red onion and sumac and serve with the koftas. Spoon over the tahini-and-yoghurt dressing and drizzle with the pomegranate molasses.

6. To make the tahini-and-yoghurt dressing, mix the yoghurt, tahini, garlic and salt. Drizzle over the molasses.

Cook’s note: Use any skewers instead of bay or lemon branches. The koftas can also be grilled on a griddle pan over a high heat.

Ras el hanout is a North African spice blend that is used to flavour savoury dishes. It can also be added to marinades. Find it at delis, or make your own Ras el hanout spice mix at home.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Grilled halloumi skewers with olive tapenade

Sticky soya chargrilled salmon skewers

Korma lamb kebabs with coriander-yoghurt dip

Grilled lamb kebabs with sticky stout glaze

Home-made tikka paneer with tumeric brinjals, chapattis and date atchar

Rosemary lamb lollipops with beetroot tzatziki

Spicy beef kebabs

Harissa lamb chops with blistered tomatoes on skewers

Ginger-and-garlic prawn kebabs with a fragrant salad

Chicken Satay

Chicken skewers with apricot and tamarind

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

Ingredients

Method