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Salad kebabs

These kebabs are ideal for starters or perhaps for a picnic: wrap them in cling film or foil or pack in a rigid container. Put the sauce in a separate container with a tight-fitting lid.
If you chill the can of luncheon meat for 30 minutes before dicing, it makes it easier to cut.
The prepared kebabs can be covered and stored in the refrigerator for up to 1 hour.
Make sure the cauliflower florets are large enough to thread easily on to the skewers without breaking.

ingredients

serves 4
1/2 small cauliflower, divided into florets
350 g (12 oz) can luncheon meat, cut into 2.5 cm (1 inch) cubes
175 g (6 oz) Edam cheese, rind removed and cut into 2 cm/3/4 inch cubes
1 tablespoon olive oil
1 teaspoon wine vinegar
1 teaspoon chopped fresh parsley
1 red dessert apple
2 teaspoons lemon juice
1/2 teaspoon caster sugar

sauce

4 tablespoons thick bottled mayonnaise
2 tablespoons soured cream
1 teaspoon tomato puree
1/2 teaspoon French mustard

method

1. Whisk the olive oil, vinegar and parsley together in a bowl. Add the cauliflower, mix well and leave to stand for 5-10 minutes.

2. Meanwhile, leaving the skin on, cut the apple into 8 wedges and remove the core. Mix the lemon juice and sugar together and toss the apple in this mixture.

3. Thread the cauliflower, apple, luncheon meat and cheese alternately on to 4 long kebab skewers. Transfer to a serving plate and, if liked, use remaining pieces of apple or cauliflower to garnish.

4. Make the sauce: whisk the sauce ingredients together, then transfer to a small bowl. Serve the kebabs with the sauce handed separately.

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