These may look like regular beef shish kebabs, but they definitely aren’t! This MK version is flavoured with peanut butter, cumin and coriander!

SERVES 8 // COOK TIME ± 40 min

INGREDIENTS
For the kebabs
500 g mince
1 onion, peeled and finely diced
2 tbsp peanut butter
2 slices stale white bread, grated
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
½ tsp paprika
Salt and pepper
Olive oil, to baste
For the pasta salad
250 g orzo, cooked according to packet instructions
1 cucumber, sliced
2 tomatoes, cut into wedges
1 onion, finely sliced
180 g black olives, drained
¼ cup mint
Juice and zest of 1 lemon
2 tbsp olive oil
Salt and pepper
Flatbread, to serve

METHOD
For the kebabs
1. Combine all of the kebab ingredients, except for the oil, in a bowl. Using wet hands, roll into 8 equal-sized balls, and then form the balls into 8 sausage shapes.
2. If using wooden skewers, soak in water for 10 minutes first to prevent them burning. Spear each sausage with a skewer and set aside.
3. Grill the kebabs in a griddle pan over medium heat for 10 minutes, turning regularly and brushing with oil, until browned and cooked through.
For the pasta salad
1. Arrange the orzo, cucumber, tomatoes, onion, olives and mint on a platter.
2. Drizzle with lemon juice and oil and season with salt, pepper and lemon zest.
3. Serve the kebabs with the pasta salad and flatbread.

This classic Portuguese favourite peri-peri espetadas is made easy with Jan Braai’s lip-smacking recipe.