Prawns

Use-what-you-have rainbow kebabs

Name: Use-what-you-have rainbow kebabs recipe
Yield: 4
Ingredients: 600g protein of choice such as haloumi, chicken or beef, diced into small cubes; 500g mixed vegetables, diced into small cubes; Dips of choice (we love tzatziki, hummus or baba ganoush) a& flatbreads, to serve; 80ml (1/3 cup) tomato sauce; 40g good-quality butter (we love Pepe Saya); 2 tsp mild chilli sauce, we love Cholula but you could also use Sweet Chilli Sauce; 1 tbs Worcestershire sauce

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by Shannon Harley

delicious. team

Oct 01, 2020

"Pick your protein – paneer, haloumi, chicken thigh, steak, chorizo, prawns – and load up on the veg. Anything goes, but zucchini, capsicum, mushroom, red onion and pineapple work particularly well," says Hot Potato founder Shannon Harley. Serve with dips ad flatbread.

600g protein of choice such as haloumi, chicken or beef, diced into small cubes
500g mixed vegetables, diced into small cubes
Dips of choice (we love tzatziki, hummus or baba ganoush) a& flatbreads, to serve

Chilli, tomato and butter sauce

80ml (1/3 cup) tomato sauce
40g good-quality butter (we love Pepe Saya)
2 tsp mild chilli sauce, we love Cholula but you could also use Sweet Chilli Sauce
1 tbs Worcestershire sauce

Method

1.

To make the sauce, place the tomato sauce, butter and chilli sauce in a small saucepan over medium heat. Cook, stirring, until the butter has melted. Add the Worcestershire sauce. Simmer for 5 minutes or until the sauce has thickened. Cool and keep in an airtight container.
2.

Heat the barbecue grill or chargrill to high. Soak your skewers in cold water for 30 minutes.
3.

Thread your protein and assorted veg onto 8 large skewers. Drizzle with olive oil and cook for 7 mins, turning, until cooked to your liking. Cook your flatbreads on the fire for 2 mins each side or until charred.
4.

Serve kebabs with chilli tomato butter sauce, flatbreads and dips.