BBQ Kofta Mix Skewers with Grilled Vegetables and "Mashwiya" Salad
Ingredients
For the skewers:
12
rosemary sprigs/cinnamon sticks/curry leaf stalks
80
g
red onion
0.5
ts
ground cumin
0.5
ts
coarsely ground black pepper
1
tb
toasted pine nuts/pistachios, roughly chopped
12
g
chopped parsley
2
ts
olive oil
For the salad:
5
ripe tomatoes (plum/Roma tomatoes)
2
sweet green peppers
2
sweet red peppers
1
green chilli
1.5
garlic cloves
6
tb
olive oil
1
ts
cumin seeds
1
ts
salt
juice of half a lemon
Preparation
1. Preheat the grill to medium-high heat and generously grease the grate with oil.
2. Mix the Redefine kebab mix, red onion, cumin, coarsely ground black pepper, toasted pine nuts, chopped parsley and olive oil in a bowl.
3. Form 12 skewers from the mixture and skewer onto rosemary twigs, cinnamon sticks or curry leaves. Set aside until ready to grill.
4. Prepare the mashwiya salad: Cut the peppers in half and remove the stalks, seeds and ribs. Grill the peppers, tomatoes and a clove of garlic on the grill until soft and the skin is completely black.
5. Prepare the mashwiya salad: Cut the peppers in half and remove the stalks, seeds and ribs. Grill the peppers, tomatoes and a clove of garlic on the grill until soft and the skin is completely black.
6. Place the peeled vegetables and roasted garlic in a food processor. Blend until finely chopped.
7. Finely chop the remaining half of the garlic. Roast the cumin seeds and grind them into a powder. Mix the additional chopped garlic and ground cumin into the chopped vegetables.
8. Gently stir in the olive oil and salt. Season to taste. Stir in the lemon juice if necessary.
9. Place the skewers on the preheated grill and cook for about 5 minutes on each side. Follow the instructions on the packaging.
10. Arrange a skewer with a large portion of mashwiya salad on a plate.
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