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Beer-marinated boerewors kebabs with Cape Malay couscous


boerewors kebabs

Ingredients 24
Servings 6
Time 1 hour + marinating time

Ingredients

  • For the boerewors kebabs:
  • 1
    large red onion
  • 1
    green pepper
  • 6
    Portabellini mushrooms
  • 250
    ml
    beer
  • 30
    ml
    tomato sauce
  • 30
    ml
    peach chutney
  • 15
    ml
    garam masala
  • 5
    ml
    Worcestershire sauce
  • For the couscous:
  • 30
    ml
    olive oil
  • 15
    ml
    medium curry powder
  • 15
    ml
    ground tumeric
  • 7.5
    ml
    sesame seeds
  • 7.5
    ml
    onion seeds
  • 45
    ml
    peach chutney
  • 2
    large tomatoes- finely chopped
  • 125
    ml
    tinned peaches - finely chopped
  • 375
    ml
    couscous
  • salt and pepper
  • For the tzatziki:
  • 250
    ml
    double cream yogurt
  • 250
    ml
    cucumber - finely chopped
  • salt and pepper
 

Method

20 mins
 

For the boerewors kebabs, soak 6 long wooden skewers in water, 30 mins. 


Cut the boerewors into 6 x 100g pieces and roll each one up into a swirl. 


Cut the onion into 6 large chunks and loosen each chunk to form 12 chunks. 


Cut the green pepper in half and deseed. 


Cut the pepper into 12 chunks. 


Thread a chunk of onion onto the skewer followed by a piece of green pepper, a sausage swirl, another chunk of onion, a piece of pepper and a mushroom. 


Repeat with the rest. 


Place the kebabs in a large Ziploc bag. 


Combine the beer, tomato sauce, chutney, garam masala and Worcestershire sauce in a small saucepan over medium heat. 


Whisk to combine and cook, 1 min. 


Allow it to cool, 5 mins. 


Pour the marinade over the kebabs and refrigerate for at least 30 mins or overnight. 


Cook the kebabs for 10-15 mins over medium coals on the braai or in a smoking hot griddle pan; turning them over half way through the cooking process. 


For the couscous, heat the olive oil in a small saucepan over low heat. 


Add the curry powder, turmeric, sesame seeds and onion seeds and fry, 1 min.


Stir in the chutney, tomatoes and peaches. 


Place the couscous in a large mixing bowl and stir in the fried spice mixture. 


Cover with boiling water – add just enough that the couscous is covered. 


Cover the bowl with plastic wrap and set aside for 15 mins. 


Loosen the couscous with a fork and season it to taste. 


For the tzatziki, stir all of the ingredients together and season it to taste. 


Serve the kebabs with the couscous and tzatziki on the side.


TIP: Onion seeds can be found in the spice aisle of certain supermarkets or at specialized spice shops. It is not essential and can be left out if needed. 

 

Read more on: braai recipes  |  food24  |  boerewors
 

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