Fab Kebabs Recipe
Our tasty homemade kebab recipe

Here’s a great twist on a classic Kiwi BBQ favourite. The delicious sauce in this recipe does double duty as a marinade and serving sauce. Fab!

Prep
35 Mins
Cook
15 Mins
Ready In
50 Mins
Serves
5

What you need

  • 200g Mainland Haloumi, cut into 18 cubes
  • 9 button mushrooms, halved
  • 2 zucchinis, each cut into 1.5cm thick slices
  • 1 red pepper, cut into 18 pieces
  • 1 yellow pepper, cut into 18 pieces
  • 2 Tbsp coriander leaves, to garnish

Tikka marinade and Serving Sauce

  • 2 tsp neutral oil
  • 2 cloves garlic, crushed
  • 2 tsp finely grated fresh ginger
  • 2 tsp curry powder
  • 1 cup De Winkel All Natural Plain Unsweetened Yoghurt
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • Freshly ground black pepper, to taste

Here's how it's done

  1. To make the sauce, heat oil in a small frypan and gently saute garlic, ginger and curry powder for a few seconds until they smell aromatic. 
  2. Combine yoghurt, lemon juice, salt and pepper in a small bowl, then add the curry powder mix. 
  3. Transfer half of the mixture to a serving bowl, cover and chill. Mix haloumi, mushrooms and zucchinis in the remaining marinade; cover and chill for at least 20 minutes. 
  4. Pre-heat oven to 220˚C fanbake. Thread haloumi and veges alternately onto nine long skewers and pack firmly. When the oven is hot, preheat a roasting dish for five minutes, before arranging the kebabs on the dish. Bake until golden and cooked through (15 minutes). 
  5. To serve, mix coriander into reserved serving sauce, thin with a little water if needed, and drizzle over hot kebabs.

Serving Suggestions

You can also make these with chicken or large raw prawn tails. (You’ll need to cook for an extra 5 minutes if using chicken.)

Cauliflower florets are delicious too, and caramelise beautifully.

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