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Mini Kebabs

Ingredients
  Cocktail herby pork sausages 16
  Courgettes 8 Ounce, trimmed and cut into chunks (225 Gram)
  Mushrooms 8 Ounce, wiped (225 Gram)
  Red currant jelly 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Basil 1 Tablespoon, chopped
  Ground black pepper To Taste
  Basil 1 Tablespoon (For Garnish)
  Salt To Taste
Directions

Preheat grill to medium hot, just before cooking.
Thread the sausages, courgette chunks and mushrooms, alternately on to four skewers.
Mix together redcurrant jelly, vinegar, basil and seasoning.
Brush jelly mixture over kebabs and grill for 4-5 mins, then turn, brushing again with jelly mixture.
Grill for 4-5 mins, until cooked through.
Serve garnished with basil on a bed of mixed rice.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Pork

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