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.

We’ve added a fun spin to this local favourite! Enjoy a delicious seafood braai starting off with these yellowtail kebabs with lemon aioli to impress your guests.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the kebabs
12 bamboo skewers, soaked in cold water for 20 minutes
8 baby marrows, cubed
1 kg yellowtail, cut into 4 cm cubes
1 tsp cumin
3 tbsp vegetable oil
For the lemon aioli
½ cup mayonnaise
Zest and juice of 1 lemon
1 garlic clove, roasted and chopped
1 tbsp Dijon mustard
Handful coriander, finely chopped

METHOD
For the kebabs
1. Alternately skewer the baby marrow chunks and fish. Rub with cumin and vegetable oil, and season well.
2. Braai over hot coals for 4–5 minutes per side until the kebabs are nice and charred, and the fish is cooked through.
For the lemon aioli
1. Whisk together all the ingredients and serve as a dipping sauce with the yellowtail kebabs.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Yellowtail kebabs with baby marrow and lemon aioli 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.

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.

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