National Barbecue Week 2015 – meatball kebabs recipe

National Barbecue Week 2015 starts very soon. I know the family will love meatball kebabs as we experiment with a new barbecue.

Meatball Kebabs with Pressed Cucumber Salad and Flatbreads

National Barbecue Week

Meat feast

Serves: 4 people

Preparation: 20 minutes, plus chilling time

Cook: 25-30 minutes / Baking 15-16 minutes / Grilling 12-15 minutes/BBQ

Ingredients

• 1/2 cucumber, sliced wafer thin

• 1/2 small red onion, sliced wafer thin

• 1/2 tsp table salt

• small handful fresh finely chopped flat leaf parsley

• small handful fresh chopped dill

• 2 tbsp white wine vinegar

• 2 tbsp caster sugar

• 395g pack Scan Swedish Meatballs

• 1 yellow pepper, deseeded and cut into chunks

• 1 courgette, trimmed and sliced

• 1 tbsp runny honey

• 2 tsp wholegrain mustard

• 2 tbsp Kecap Manis

• 100g (4oz) spinach, rocket and watercress salad

• 1 bulb fennel, trimmed, halved and thinly sliced

• natural yoghurt to serve

Instructions

Soak eight wooden skewers in water for 10 minutes. Arrange two sheets of kitchen paper onto a dinner plate and layer the cucumber, red onion and salt alternately until you have used all the cucumber, red onion and salt. Lay another two pieces of kitchen paper over the top and lay another dinner plate on top. Arrange heavy weight or tin on top and leave for 1 hour. Discard the kitchen paper and any residual liquid. Toss the cucumber and red onion with the herbs, white wine vinegar, caster sugar and 100ml (4fl oz) water and place into a jam jar or Kilner jar. Chill for at least 1 hour.

In a large bowl mix together the runny honey, wholegrain mustard and kecap manis. Add the meatballs, peppers and courgette and toss well to evenly coat all the ingredients. Thread the ingredients alternatively onto the wooden skewers. To cook: either arrange the skewers onto a foil lined baking tray and bake in a preheated oven to 200°C/fan oven 180°C/Gas mark 6 for 25-30 minutes until piping hot, or cook under a preheated hot grill for 15-16 minutes turning frequently. Or barbecue away from direct heat for 12-15 minutes turning frequently.

Drain the cucumber and mix with the watercress and fennel and pile onto serving plates. Serve with the meatball kebabs and natural yoghurt to drizzle over.

No Swedish BBQ or Midsummer celebration would be without meatballs and the UK’s and Sweden’s no.1 meatball brand Scan Authentic Swedish Meatballs has some deliciously simple yet super tasty recipes for you to try on your own barbecue at home – perfect if you’re bored of burgers and bangers. And what about taking a packet or two with you next time you’re invited to a family or friend’s BBQ? Don’t forget the kebab sticks!

Scan Authentic Swedish Meatballs are available from Morrisons, Asda, Sainsbury’s and Ocado in two handy pack sizes: 230g (£2) or 395g (£3) and can be used in a variety of recipes, from salads and quiches to pies and sandwiches.

How will you be celebrating National Barbecue Week 2015?

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