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.

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!

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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.

Serve these yummy chicken satay kebabs with spring onions as a starter or side for Braai day this month and earn your title as master braaier.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the chicken kebabs
4 chicken breasts, cut into strips
1 cup coconut milk
3 tbsp grated ginger
1 tsp curry powder
1 garlic clove, grated
Juice and zest of 1 lemon
2 tbsp olive oil
For the peanut sauce
⅓ cup boiling water
¼ cup crunchy peanut butter
1 tsp brown sugar
1 tsp sriracha
1 tsp lemon juice
For the spring onions
20 small spring onions
1 tbsp olive oil
1 tsp sesame seeds

METHOD
For the chicken kebabs
1. Combine the chicken, coconut milk, ginger, curry powder, garlic, lemon juice and zest. Marinate for 1 hour.
2. Slide the chicken strips on to kebab skewers.
3. Heat the olive oil in a pan over medium heat and fry the kebabs for 4 minutes on each side until they are golden brown.
For the peanut sauce
1. Whisk together all of the ingredients until emulsified. Set aside.
For the spring onions
1. Blanch the spring onions by placing them in a bowl of hot water for 3 minutes.
2. Remove and transfer to a bowl of ice water.
3. Heat the oil and fry the sesame seeds until golden. Remove from the heat and mix with the spring onions.
4. Serve the kebabs with peanut sauce and spring onions.

The post Chicken satay kebabs with spring onions appeared first on MyKitchen.