Ingredients
Try a mixture of the following:
- Whole Perlas potatoes
- Small bite sized pieces of chicken, beef, pork or lamb, fish, frankfurter or sausage
- Small or pickling onions, egg plant, courgettes, red, yellow or green peppers, tomatoes, mushrooms
Basting mixture for kebabs:
- 2 Tbsp Oil
- 1/2 cup Fruit juice
- 2 Tbsp Soy sauce
- 1 Clove Garlic, crushed
Directions
Cut the vegetables and meat into bite-sized pieces (with the exception of potatoes or small peeled onions which need to be boiled for 7-9 minutes).
Thread the vegetables, and meat onto kebab sticks. (If using bamboo sticks, soak them in water for about 30 minutes). Brush with the basting mixture. Barbecue or grill for 8-10 minutes or until cooked through, turning and brushing with oil or basting mixture frequently. Cook kebabs well, until golden brown. Don’t let them dry out.
Serve with your favourite dip e.g. tomato relish, aioli, barbecue or mustard sauce.