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Oyster and bacon kebabs

Ingredients
1 x 85 g can smoked oysters (you may need an extra can)
1 garlic clove, finely chopped
1 ml chopped fresh thyme
200 g canned tomatoes, chopped
20 ml olive oil
7 ml vinegar
45 ml dry breadcrumbs (approximately)
8 rashers bacon

Method:
Drain the oysters. Place the garlic, thyme, tomatoes, olive oil and vinegar in a food processor and process until smooth.
Spoon half the tomato mixture over the oysters and marinate for 30 minutes at room temperature.
Remove the oysters from the marinade and dip in the breadcrumbs.
Thread the bacon rashers in a zigzag shape onto eight kebab skewers, inserting an oyster at each fold.
Braai the kebabs over hot coals for five to six minutes or until the bacon and oysters are crisp and browned.
Serve immediately with the remaining sauce, on freshly baked bread.

Recipe From : YOU May 06, 2004

Recipe from YOU : May 06, 2004 See what YOU has in store this month. Subscribe now and save!