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Oyster and bacon kebabs

Recipe from: 5/6/2004 12:00:00 AM

Ingredients 8
Servings 4


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


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.

Read more on: fish/seafood  |  grill

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