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.

The post Best ever beef shish kebabs! appeared first on MyKitchen.

Kebabs are a no-fuss and no-mess side or starter that everyone can enjoy. These squash kebabs with dukkah and tzatziki make yummy meat-free options!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the kebabs
3 tbsp dukkah
¼ cup olive oil
100 g yellow pattypans, halved
100 g green pattypans, halved
100 g baby gem squash, halved
1 cup baby marrow ribbons
150 g feta, cubed
For the tzatziki dressing
½ cup grated cucumber
½ cup full-cream yoghurt
¼ cup olive oil
3 tbsp sesame seeds, toasted
1 tbsp dried origanum
1 lemon, zested and juiced

METHOD
1. Mix the dukkah and olive oil. Toss with the pattypans, squash and baby marrows.
2. Arrange the vegetables and feta on wooden skewers.
3. Heat a griddle pan and cook for 5 minutes on each side.
4. Sprinkle ½ tsp salt over the cucumber, then drain in a sieve to get rid of excess water.
5. Add remaining ingredients and mix well.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Squash kebabs with dukkah and tzatziki appeared first on MyKitchen.

Talk about affordable braai meat! You’ll want to head down to your local butcher for this one and get the best quality offal to make these cornflake-coated tripe kebabs.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the tripe kebabs
500 g honeycomb tripe, boiled
½ cup flour
2 eggs, whisked
1 cup Cornflakes, crushed
20 g parsley, finely chopped
1 tsp garlic powder
Salt and pepper
Vegetable oil, to deep-fry
For the piccata sauce
4 tbsp butter
4 tbsp olive oil
4 tbsp capers
3 lemons, zest and juice
½ cup chicken stock
20 g parsley, roughly chopped

METHOD
For the tripe kebabs
1. Cut the tripe into squares and slide on to skewers.
2. Set out 3 bowls as follows: flour; eggs; Cornflakes, parsley, garlic, salt and pepper.
3. Roll each kebab in the flour, then the egg, then the Cornflakes.
4. Heat the oil to medium. Fry the kebabs in batches until coating is crispy, 15 minutes.
For the piccata sauce
1. Heat butter and oil in a pan. Add capers and lemon zest and fry for 2 minutes. Add juice and stock. Simmer for 10 minutes, until thickened.
2. Remove from the heat and add the parsley.
3. Serve with the kebabs.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Cornflake-coated tripe kebabs appeared first on MyKitchen.

Make lunch simple yet satisfying this week with some spicy chicken skewers with charred corn salad. It’s also an amazing meal prep option.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the skewers
¼ cup low-fat plain yoghurt
1 tbsp massaman curry paste
1 tsp tomato paste
4 tsp low-sodium soy sauce
4 tsp honey
½ orange, juiced and zested
4 chicken breasts, cut into chunks
5 tsp olive oil
For the corn salad
4 mielies
4 tsp olive oil
1 tsp paprika
¼ cup feta
Handful coriander, finely chopped
1 lime, juiced and zested

METHOD
For the skewers
1. Preheat the oven to 180°C
2. Mix the yoghurt, curry paste, tomato paste, soy sauce, half the honey, the orange juice and the orange zest until smooth.
3. Fold the chicken through the marinade and allow the flavours to develop – about 30 minutes in the fridge.
4. Slide the chicken on to the skewers.
5. Heat the olive oil in a nonstick pan and sear both sides of the skewers.
6. Place on a baking tray, drizzle with the rest of the honey and bake for 10 minutes.
For the corn salad
1. Brush corn with half the oil and dust with paprika.
2. Char in a pan on a high heat with the rest of the oil, then cut the corn off the cob.
To serve
1. Place the skewers on a plate and serve with corn, feta, coriander, lime zest and juice.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto/HMimages.co.za

The post Spicy chicken skewers with charred corn salad appeared first on MyKitchen.

Make these watermelon and grilled halloumi skewers a summertime favourite! The sweet and salty flavours from the fruit and cheese create a delicious flavour combo.

MAKES 10 // COOKING TIME 20 min

INGREDIENTS
Olive oil
200 g halloumi, cubed
300 g watermelon, seeded, flesh cubed
Handful mint
Juice of 2 lemons
Salt and pepper

METHOD
1. Heat a little oil in a griddle pan over high heat. Grill the halloumi cubes on all sides.
2. Skewer the halloumi and watermelon cubes, with mint leaves in between. Squeeze the lemon juice over. Season and serve.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Watermelon and grilled halloumi skewers appeared first on MyKitchen.

It’s time to light the fire for the yummy braai-bread and boerewors kebabs. You can also add some spice to the table our home-made curried tomato smoor.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the curried tomato smoor
1 tbsp vegetable oil
1 onion, sliced
500 g cherry tomatoes, halved
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp turmeric
1 tsp coriander seeds, toasted and crushed
For the kebabs
300 g boerewors
300 g ready-made bread dough

METHOD
For the curried-tomato smoor
1. Heat the oil and fry the onion until soft.
2. Add the tomatoes and cook for 5–7 minutes, until they have softened and released juices.
3. Add the spices, salt and pepper, and a splash of water. Lower the heat and simmer gently for 10 minutes.
For the kebabs
1. Slice the boerewors into 3 cm pieces.
2. Pinch off pieces of the dough and roll into small balls.
3. Skewer boerewors and dough, alternating between the two.
4. Braai over hot coals until both are cooked through.
5. Serve kebabs with smoor.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen/HMimages.co.za

The post Braai-bread and boerewors kebabs with tomato smoor appeared first on MyKitchen.