Life is all about keeping things in balance – including food. Try our yummy Indonesian sweet potato kebabs for a wholesome treat!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
2 large sweet potatoes, cubed
2 tbsp olive oil
1 tbsp sesame seeds
3 tbsp soy sauce
2 tbsp honey
½ cup peanuts
1 tsp cayenne pepper

METHOD
1. Preheat oven to 180°C. Grease a baking tray and line with foil.
2. Skewer the sweet potato cubes, drizzle with oil and season with salt and pepper.
3. Arrange kebabs on the tray and sprinkle with sesame seeds. Roast for 30–40 minutes, until cooked through and golden.
4. Bring soy sauce, honey and 3 tbsp water to a simmer. Cook until thickened and sticky, about 10 minutes.
5. In a food processor, blend the peanuts to a fine crumb. Add the cayenne pepper, salt and pepper.
6. Serve the kebabs with sticky sauce and peanut crumbs.

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

For a savoury option, try these Indonesian spicy fried noodles.

The post Treat yourself to these sweet potato kebabs from Indonesia appeared first on MyKitchen.

Get to know your spice rack with this delicious seafood recipe. Light up the fire and see just how much flavour these spiced fish kebabs are packing.

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the chutney
½ cup mint
1 cup coriander
½ onion, chopped
3 tbsp lime juice
1 tbsp sugar
1 green chilli, sliced
½ tsp cumin
½ tsp salt
For the pickled onion
½ cup water
½ cup apple-cider vinegar
1 tbsp sugar
1 tsp salt
1 tsp black peppercorns
1 tsp yellow mustard seeds
1 red onion, thinly sliced
For the spicy fish kebabs
1 kg white fish, filleted
1 tbsp olive oil
1 tsp seafood masala
1 tsp cumin
1 tsp fennel powder
1 tsp ground coriander
1 tsp garlic powder
½ tsp salt

METHOD
For the chutney
1. Add all the ingredients to a food processor and blend until smooth. Set aside until ready to serve.
For the pickled onion
1. Add the water, vinegar, sugar and salt to a pot over medium heat. Stir until dissolved and then increase the heat to high and bring to the boil.
2. As soon as it boils, add the peppercorns and yellow mustard seeds.
3. Remove from the heat and add the red onions. Set aside to cool.
For the spicy fish kebabs
1. Preheat oven to 200ºC.
2. Cut the fish into bite-sized chunks and place in a bowl.
3. Mix remaining ingredients together in a bowl to make a paste and spread evenly all over the fish.
4. Cover and allow to marinate for 30 minutes.
5. Thread 3–4 chunks of fish onto each skewer and arrange on a wire rack over an oven tray.
6. Bake for 12–15 minutes, until cooked through. Allow to rest.
7. Spoon some chutney on to a serving plate and top with the spiced fish kebabs and some pickled onions.

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

For a meat-free option, our cauliflower kebabs with sticky chilli sauce is a must!

The post Spiced fish kebabs with chutney and pickled onion appeared first on MyKitchen.

Our absolute go-to for fish and chips, hake is one of people’s favourites. Enjoy these veg and hake skewers as a healthy alternative.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the hake and veg skewers
½ red onion, quartered and layers separated
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
4 brown mushrooms, sliced
4 hake fillets, skin on
For the lemon-herb sauce
⅓  cup olive oil
2 tbsp lemon juice
1½ tbsp chopped parsley
2 tsp chopped dill
2 tsp chopped chives
½ garlic clove, minced

METHOD
For the hake and veg skewers
1. Preheat oven to 180°C.
2. Toss the veggies with some olive oil and season well. Roast for 20−25 minutes, until soft and starting to char.
3. Heat some more olive oil in a pan over medium heat. Season the hake with salt and pepper on both sides. Cut into thick slices.
4. Once the oil is hot, place the pieces of fish, skin-side down, in the pan.
5. When the skin is crispy, flip the fish and fry for another 1−2 minutes, until cooked through.
6. Thread the fish and the roasted veggies on to skewers.
For the lemon-herb sauce
1. Whisk all the ingredients together in a bowl and serve drizzled over the hake skewers.

Recipe & styling: Kate Turner
Photography: Jotham van Tonder // HMimages.co.za

These hake kebabs with mushy peas are another healthy favourite!

The post Veg and hake skewers with lemon-herb sauce appeared first on MyKitchen.

Hosting a vegan braai? Or maybe you simply want to try something new? Give these cauliflower kebabs a whirl and find out just how delicious veggies can be!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the cauliflower kebabs
300 g rainbow cauliflower
Olive oil, to brush
For the sticky chilli sauce
½ cup balsamic vinegar
¼ cup brown sugar
¼ cup soy sauce
1 tsp sriracha
1 tsp chilli flakes

METHOD
For the kebabs
1. Skewer the cauliflower florets, brush with olive oil and season with salt and pepper.
2. Braai until charred.
For the sticky chilli sauce
1. Simmer all ingredients for 10–15 minutes, until slightly reduced and thickened.
2. Serve the kebabs drizzled with sauce.

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

There’s so much you can do with this versatile veg. Next time, try these honey and garlic baked cauliflower wings.

The post Cauliflower kebabs with sticky chilli sauce appeared first on MyKitchen.

What better way to spend Christmas in summer than sitting outside around the braai munching on these Marmite pork kebabs with Christmas salsa?

SERVES 6 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the Marmite pork kebabs
½ cup Marmite
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp tomato sauce
1 tsp sugar
Zest and juice of 1 lemon
¼ cup olive oil
1.5 kg pork loin chops, bones removed
For the Christmas salsa
¼ cup olive oil
1 tsp vinegar
1 cup dried cranberries, soaked in hot water, until soft
½ cup chopped almonds, toasted
Handful mint, chopped

METHOD
For the Marmite pork kebabs
1. Whisk together all the wet ingredients, until well combined.
2. Toss the pork in the marinade until fully coated. Set aside and allow to marinate for at least 1 hour. Soak your skewers in hot water at the same time, to prevent them from setting alight on the braai.
3. Thread the pork on to the skewers and braai over hot coals for 10-15 minutes, turning continuously to ensure even cooking.
For the Christmas salsa
1. Combine all the ingredients and serve on top of the pork kebabs.

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

If you’re looking for something slightly more traditional, this pork belly with spicy cranberry sauce makes an excellent option!

The post Marmite pork kebabs with Christmas salsa appeared first on MyKitchen.

Tikka masala is such a local favourite and you can become a flavour pro with these tikka masala chicken skewers with pearl barley!

SERVES 4–6 // COOKING TIME 1 hour 35 min

INGREDIENTS
For the chicken skewers
½ cup yoghurt
2 tbsp garam masala
4 chicken breasts, cubed
For the sauce
2 tbsp butter
1 onion, chopped
2 garlic cloves, chopped
1½ tbsp garam masala
1½ tbsp ground cumin
1 tsp turmeric
1 tsp ground coriander
410 g tin tomato puree
1 tsp chilli powder
1 tsp brown sugar
¼ cup water
1 cup cream
For the barley
1¼ cups pearl barley
5 cups vegetable stock
For the cucumber salad
½ cucumber, sliced
¼ cup red onion, finely chopped
1 tbsp white wine vinegar
1 tbsp olive oil
1 tbsp chopped mint
2 tsp sugar
1 tsp salt

METHOD
For the chicken
1. Mix the yoghurt and garam masala in a bowl. Season.
2. Add the chicken and make sure it is all fully coated. Cover and allow to marinate in the refrigerator for 30 minutes.
3. Heat a griddle pan over medium. Thread the chicken on to skewers and grill for 8–10 minutes, turning, until cooked.
For the sauce
1. Melt butter in a pot. Fry the onion for 5 minutes. Add the garlic, garam masala, cumin, turmeric and coriander. Fry.
2. Add the tomato puree, chilli powder, sugar and water. Simmer for 15 minutes, until thickened. Stir in the cream and gently heat through. Season.
For the barley
1. Add the barley and stock to a pot and simmer until soft.
For the cucumber salad
1. Combine all the ingredients.
To serve
1. Serve the chicken skewers on a bed of barley with the tikka masala dipping sauce and cucumber salad on the side.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Our tikka chicken wings with potato wedges are a comfort food fave!

The post Tikka masala chicken skewers with pearl barley appeared first on MyKitchen.