THE AFRICAN KEBAB

Sausages and squeaky cheese? The thinking foodies’ BBQ jackpot. Let Moroccan Spiced sausages cosy up to vegetables and halloumi, drizzled in Harissa sauce.

Preparation

30 MIN

Cook Time

35 MIN

Serves

4-6

Difficulty

Easy

HOW TO COOK IT

Sizzle the sausages

Thread the kebabs

Push a random selection of vegetables and halloumi pieces onto each skewer and set aside.

Prepare the sauce
Place the peppers, chillies, onion and garlic into the oven at 160ºC for 25 minutes, checking regularly to ensure they don’t stick or burn. Add the tomatoes, sugar and water then increase the temperature to 200ºC for a further 15 minutes. Remove from the oven and whizz up in a food processor, add the lime juice then whilst slowly adding whisk in the olive oil. Add more water if the mixture is too thick. Taste and season as required.

Cook the kebabs
Place on a baking tray and cook at 200ºC for 15 minutes.

SERVE

With pita bread, couscous and a tot of your favoured sparkling wine.

NUTRITION

per 497g serving

Calories

616

Carbs

28g

Sugar

23g

Fat

37g

Salt

2.6g

Protein

42g

INGREDIENTS

  • 12 Moroccan Spiced Sausages
  • Kebabs
  • 2 courgettes, cut into large bite sized pieces
  • Button mushrooms
  • 200g Halloumi, cut into large bite sized pieces
  • 1 yellow pepper, cut into large bite sized pieces
  • 1 red pepper, cut into large bite sized pieces
  • 1 red onion, cut into large bite sized pieces
  • For the Harissa Sauce
  • 3 red peppers
  • 4 hot red chillies, seeds removed
  • 1 large onion
  • 2 cloves of garlic (keep whole)
  • 1 tin tomatoes
  • 1 tablespoon sugar
  • 100ml water
  • 3 tablespoons olive oil
  • juice of 2 limes
  • Pita Bread
  • Cous cous

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