Beef kebabs
Serves 4
Prep time 1 hour
Cooking time 30 mins
750g beef porterhouse steak,
trimmed, cut into 3cm pieces
1 large red onion, cut into chunks
1 large yellow pepper, cut into
chunks
Cherry tomatoes, a few
3-4 large mushrooms, sliced
Olive oil spray
For the marinade,
mix together
1/2 cup chopped fresh coriander
4 tbsp fresh lemon juice
2 garlic cloves, crushed
2 tbsp olive oil
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp dried chilli flakes
1/4 tsp ground cinnamon
1. In a glass or a ceramic bowl, toss the beef with the marinade until well coated. Season with salt and pepper, cover with cling film and refrigerate for at least 1 hour.
2. Now skewer the beef, onion, pepper, tomatoes and mushrooms and grill until the beef is cooked, spraying with olive oil during cooking as necessary.
3. Cover the kebabs with aluminium foil and set aside for about 5 minutes before serving.
Ground chicken kofta kebabs
Serves 4
Prep time 45 mins
Cooking time 10 mins
500g ground chicken
2 garlic cloves, minced
1/4 cup grated onion
2 tbsp finely chopped red chillies
3 tbsp finely chopped parsley
1 tbsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1/4 tsp ground black pepper
Ground cloves, a pinch Nutmeg, a pinch Olive oil, for frying
1. Place all the ingredients in a large bowl. Season and mix well.
2. Divide the mixture into 8 portions. To form the kebabs, wet your hands, then place one portion of the chicken mince mixture on your palm and place a skewer over it. Press gently so the mixture is evenly moulded around the skewer. Repeat until all the kebabs are ready.
3. Place the kebabs in a single layer on a platter and cover loosely with cling film. Refrigerate for at least 20 minutes to allow the mixture to firm up.
4. Heat a heavy bottomed frying pan, drizzle in a little oil and swirl the pan
around to coat the bottom. Cook the kebabs for about 2 minutes on each side or until done.
5. Serve with a dip and salad.
Skewered beef chipolatas
Serves 4-6
Prep time 10 mins
Cooking time 10 mins
1 red onion, sliced
4 large mushrooms, quartered
8 yellow cherry tomatoes
8 red cherry tomatoes
1 yellow pepper, cut into chunks
8 wooden skewers, soaked in water
2 tbsp olive oil
2 garlic cloves, finely chopped
1 tsp ground cumin
1 ground ginger
1 tsp ground coriander
1 tsp paprika
24 beef chipolatas
Chopped chives, to garnish
1. Preheat a grill to medium high. Thread the vegetables on to four skewers, brush with half the oil and grill until slightly charred. Keep warm.
2. Heat the remaining oil in a large frying pan and add the garlic and spices. Cook until the spices release their aroma, then add the sausages to the pan. Fry the sausages until golden brown and cooked through. When cool enough to handle,
thread on to half of the skewers.
3. To serve, arrange the skewers on a large platter and scatter with chopped chives.
Spicy prawns
Serves 4
Prep time 10 mins
Cooking time 10 mins
400g prawns, deveined
1 red pepper, cut into chunks
8 yellow cherry tomatoes
1 red onion, cut into chunks
8 wooden skewers, soaked in water
FOR THE MARINADE, MIX TOGETHER
1 lemon, juice of
2 garlic cloves, crushed
1 tsp ground cumin
1 ground ginger
1 tsp ground coriander
1 tsp paprika
1. Place the prawns in the marinade, season and set aside for 10 minutes.
2. Preheat the grill to medium high.
3. Remove the prawns from the marinade and thread on to the skewers, alternating with pieces of vegetable. Grill for 10 minutes, turning to ensure even cooking. Serve with rice and peas.
Chicken kebabs
Serves 4
Prep time 30 min, including
marination time
Cooking time 15 mins
500g boneless, skinless chicken breasts, trimmed of fat and cut into bite-size pieces
For the marinade, mix together
1/4 cup skimmed yogurt, whisked
4 tbsp finely chopped fresh parsley
2 tbsp finely chopped coriander
2 tbsp lemon juice
1 tbsp extra-virgin olive oil
3 cloves garlic, minced
1 1/2 tsp paprika
1 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp cayenne pepper
1. Add chicken to the marinade and toss well until all the pieces are well coated with the mixture. Cover with cling film and refrigerate for at least 20 minutes to allow the flavours to get absorbed.
2. Skewer the chicken cubes and grill until the chicken is no longer pink in the centre, 3 to 4 minutes per side.
3. Serve hot with spinach rice or qubz.
