Bo­ere­wors ke­babs with chakalaka toasties

This is per­fect cooked over the coals on a camp­ing trip or made at home in a pan on the stove for a week­end brunch.

YOU Breakfast - - Contents -

SERVES

4

Prepa­ra­tion time: 15-20 min­utes Mar­i­nat­ing time: 15 min­utes Cook­ing time: 30-35 min­utes

KE­BABS

500 g bo­ere­wors 2 red, yel­low or green pep­pers, cubed 1 red onion, cut into wedges

MARI­NADE

45 ml (3 T) bal­samic vine­gar 15 ml (1 T) cas­tor su­gar 2 gar­lic cloves, crushed

SAND­WICHES

1 farm loaf 100 g Ched­dar cheese, grated 1 can (410 g) chakalaka

1 Ke­babs Cut the bo­ere­wors into 4 equal pieces and thread in an S-shaped curve onto 4 ke­bab skew­ers, adding the pep­pers and onion wedges in be­tween (see pic­ture). Ar­range the ke­babs in a mar­i­nat­ing dish. 2 Mari­nade Whisk to­gether the in­gre­di­ents and pour over the ke­babs. Mar­i­nate for at least 15 min­utes. 3 Sand­wiches Cut the farm loaf into 8 thick slices and top 4 of the slices with half the cheese. Spoon chakalaka over the cheese and scat­ter the rest of the cheese on top. Cover with the re­main­ing bread slices. 4 Braai the ke­babs over moder­ate coals or in a cast-iron pan on the stove un­til done, about 20 min­utes, or in the oven at 200 °C for 15-20 min­utes. 5 Toast the sand­wiches over moder­ate coals, or in a cast-iron pan on the stove, or in the oven for 10-15 min­utes un­til the cheese has melted and the bread is golden. Serve with the ke­babs.

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