Thanks to Folkestone & Hythe District Council for supporting our TurnerStone Cooking on a Shoestring Podacsts
Ingredients: Sausage Kebabs:
Sausage - 8, take skins off
Breadcrumbs - 3 tbsp
Large onion - 1
Pepper - 1, diced in large pieces
Courgette - ½, diced in large pieces
Wooden skewers - 8
Pitta bread - 4
Black pepper/salt
Method
- If you are using wooden skewers put 6 or 8 of them into water at this point to soak for 15 minutes or so.
- Then put the sausage meat, breadcrumbs and finely chopped red onion into a fairly large bowl and mix well.
- Season with salt and pepper.
- Lightly flour your hands and then divide the sausage meat mixture into 12 - 14 equal blobs before shaping the blobs into small meatballs.
- Put them in the fridge to chill and firm up for about 15 minutes.
- Remove the meatballs from the fridge and the skewers from soaking. Heat the grill to medium whilst you thread the meatballs onto the skewers.
- Brush them with some of the oil. Grill for 10-15 minutes, turning every couple of minutes, until completely cooked through.
Couscous:
To serve with couscous, you will need….
- 100g couscous
- 200ml boiling hot water (or you can use stock if you prefer)
- 1tbsp olive oil/Squeeze of lemon/salt/pepper/spice - what ever you like to taste
Method
- Add couscous to a heatproof bowl and drizzle over olive oil. Pour over the measured amount of boiling water and place a plate or tea towel over the bowl and let sit for 10-15 minutes.
- Once cooked fluff the couscous with a fork and season with salt, pepper, and some lemon juice.