Instead of reaching for a beef kebab that can be high in fat, give our succulent Quorn Swedish Style Balls version a try. Ready in just 10-15 minutes.
Serves 4
10
mins
Easy
253 cals (Per serving)
12g of fat (Per serving)
Ingredients
1x 300g pack Quorn Swedish Style Balls
3 tbsp vegetarian red pesto
3 tbsp tomato puree
3 garlic cloves peeled and crushed
2 tsps sugar
salt & freshly ground black pepper
142 ml carton of Greek style yoghurt
1 tsp lemon juice
2 tsp chopped fresh parsley or coriander
1 green or yellow pepper
1 red onion
6 cherry tomatoes and 6 button mushrooms
kebab sticks - if using wooden kebab sticks soak in water for about 15 minutes before using.
Method
Place the vegetarian pesto, tomato puree, 2 crushed garlic cloves, sugar and seasoning in a mixing bowl. Add the Quorn Swedish Style Balls and mix thoroughly to coat the balls evenly. Cover and leave in the refrigerator until required.
Make the dip by mixing together the Greek yoghurt, lemon juice, parsley, the remaining crushed garlic clove and seasoning. Cover and chill until required.
Cut the peppers into 2.5cm pieces and the onion into similar sized chunks.
Thread the peppers onto the skewers or kebab sticks alternating with the Quorn Swedish Style Balls, onion, mushroom and tomatoes using 3 or 4 balls on each kebab.
Line a grill pan with oiled foil, place the kebabs onto the foil and grill for 10-15 minutes on a moderate heat turning regularly and brushing with any remaining marinade or oil if required. Also good on the BBQ - cook for a few minutes, adjust rack height if necessary to avoid burning the marinade. BBQ cooking time is a guideline only.
