kebab sticks - if using wooden kebab sticks soak in water for about 15 minutes before using.
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.
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