NEW - Quorn Mediterranean Ball Kebabs

A wonderful little recipe, great for the BBQ season

Preparation Time: 10
Cooking Time: 15-25
Difficulty:
Serves: 4-6

Let's Cook

  1. Place the pesto, tomato purée, 2 crushed garlic cloves, sugar and seasoning in a mixing bowl. Add the Quorn balls and mix thoroughly to coat the balls evenly. Cover and leave in the refrigerator until required.
  2. Make the dip by mixing together the Greek yogurt, lemon juice, parsley, the remaining crushed garlic clove and seasoning. Cover and chill until required.
  3. Cut the peppers into 2.5cm pieces and the onion into similar sized chunks.
  4. Thread the peppers onto the skewers or kebab sticks alternating with the Quorn balls, onion, mushroom and tomatoes using 3 or 4 balls on each kebab.
  5. 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.

Recipes made with

Swedish Style Balls


More recipes to try

Italian Meatballs with Mushroom Sauce Quorn Italian Meatballs in Vegetable Pesto Ragout

Ingredients

1x 300g pack Quorn balls, defrosted, Swedish or Italian Style
3 tbsp red pesto
3 tbsp tomato purée
3 garlic cloves peeled and crushed
2 tsps sugar
salt & freshly ground black pepper
142ml carton of Greek style yogurt
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.