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  • For the bobotie kebabs:
  • 4 T milk
  • ¼ cup breadcrumbs
  • 500 g free-range beef mince
  • ½ onion, grated
  • 1 free-range egg, beaten
  • 3 T sultanas, chopped
  • 4 T coriander, chopped
  • 1 garlic clove, crushed
  • 1 t ground turmeric
  • 1 t ground coriander
  • ½ t ground ginger
  • Sea salt and freshly ground black pepper, to taste
  • For the rice salad, toss:
  • 600 g basmati rice, cooked
  • ½ English cucumber, seeded and diced
  • ½ cup pomegranate rubies
  • 100 g feta, crumbled
  • 100 g flaked almonds, toasted
  • For dressing, whisk:
  • 1 orange, juiced
  • 2 T honey
  • ½ t ground turmeric
  • 1 T white wine vinegar
  • 6 T olive oil
  • 2 T mint, chopped

1. Pour the milk onto the breadcrumbs and set aside to soak for 5 minutes.

2. In a large bowl combine the mince, onion, egg, sultanas, coriander, garlic, turmeric, coriander, ginger, salt, pepper and the soaked breadcrumbs. Use your hands to combine the mixture.

3. Shape into 8 equal-sized balls, then press into each ball onto a soaked bamboo skewer to form a kebab. Chill the kebabs for at least 30 minutes.

4. Drizzle kebabs with oil, then cook in a hot griddle pan or on the braai until browned on all sides. You can also cook them in the oven under a hot grill.

5. Serve the koftas with the rice salad, tossed with the dressing.

Cook's note: When we asked TV chef and The Great South African Bake-Off judge for her favourite recipe when guests are coming round, she surprised us with her bobotie kebabs served with a pomegranate-and-almond rice salad. “I came up with it when I had a craving for bobotie but the weather was too hot for the traditional version, so I decided to try my take on koftas. My guests weren’t too sure initially (who makes rice salad with bobotie?) but after tasting it, they thought it was cool.”

For Zola, it’s the perfect make-ahead recipe. “Forty-five minutes of prep from start to finish, which is great as I like to spend more time with guests than in the kitchen. First, we nibble on a cheeseboard, then I get them to stand around the fire with me and braai the bobotie skewers. Served with a leafy salad and plenty of wine, followed by a frozen dessert, it’s one of my summer hits.”

Browse more South African recipes here.

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Recipe by: Zola Nene

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