Meatball Kebabs with Pressed Cucumber Salad and Flatbreads

OUR RECIPES

Meatball Kebabs with Pressed Cucumber Salad and Flatbreads

  • 20 minutes plus chilling time
  • 25-30 minutes / Baking 15-16 minutes / Grilling 12-15 minutes / BBQ
  • 4 serves

Ingredients

1/2 Cucumber, wafer thinly sliced
1/2 Small red onion, wafer thinly sliced
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 Red pepper, deseeded and cut into chunks
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

Method

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 alternatively until you have used all the 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 jars 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.

This site uses cookies to improve your online experience. If you continue to use this site, you accept the use of cookies as outlined in more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close