Oyster and bacon kebabs

Name: Oyster and bacon kebabs
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1.00 oysters tinned, smoked; 1.00 garlic cloves, finely chopped; 1.00 ml fresh thyme chopped; 200.00 g tinned tomatoes chopped; 20.00 ml fresh chillies 573; 7.00 ml vinegar; 45.00 ml breadcrumbs dried; 8.00 bacon rashers

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (8)

1.00	oysters — tinned, smoked
1.00	garlic — cloves, finely chopped
1.00 ml	fresh thyme — chopped
200.00 g	tinned tomatoes — chopped
20.00 ml	fresh chillies — 573
7.00 ml	vinegar
45.00 ml	breadcrumbs — dried
8.00	bacon — rashers

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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.