Caribbean White Pepper Kebabs

INGREDIENTS

Kebabs1 onion2 green chillies1 fistful mint, cleaned1 fistful dhania (coriander), cleaned1 lemon, juicedLiquidise then drain in fine sieve, discard liquid.
1 kg chicken mince2 teaspoons salt1 teaspoon white pepper1 teaspoon mixed herbs1 teaspoon smoked paprika2 tablespoons Jalapeño sauce¼ cup toasted breadcrumbs Green mixture prepared above
Sauce for kebabs:4 tablespoons butter2 tablespoons oil2-3 tablespoons mayonnaise 2 tablespoons fresh lemon juice1 tub fresh cream A dash of salt, chilli flakes and white pepper
Vegetables:1 butternut, sliced into chunks 2 big potatoes, cut into wedges with skin3 gem squash, quartered and cleaned
1 onion, quartered 1 green pepper, cut into chunks 4 garlic cloves1 small lemon, in slices
SaltWhite pepper Mixed herbsBrown sugarChilli flakesSmoked Paprika
¼ cup oilBlobs of butter
2-3 tablespoons mayonnaise thinned with a dash of milk

METHOD

KebabsMix all the ingredients together in a large bowl. Use a little oil on your hands to shape into even sized torpedos. You should get 28 kebabs. Place on a greased tray.Grill in a very hot oven until deliciously charred and set (5 minutes, flip, 5 minutes). Do not overcook.
Sauce:Give a quick boil and then add in the kebabs. Allow to simmer until well blended. Garnish with fresh dhania (coriander).
VegetablesBring a large pot of water to a vigorous boil and add 2-3 tablespoons of rough salt.Add in the butternut boil for just a few minutes. Use a slotted spoon to remove it onto a large roasting tray.Next, parboil the squash and then add to the tray. Boil the potatoes last and a little longer than the rest. Let them be quite tender before adding to the tray. The other vegetables do not need to be boiled. Simply layer them in.Now season evenly and generously with the spices. Drizzle in the oil and add blobs of butter.Roast in the oven on 180°c until all the vegetables are fork-tender and browned to your liking. Give the vegetables a gentle stir about halfway through. When almost done, taste a potato wedge for seasoning and adjust if necessary. Finally, drizzle with the thinned mayonnaise. Mix gently. Transfer to serving platter and serve immediately.

INFO & TIPS

Serve with restaurant-style
Garlic Rogne Naan🔥

3 cups flour
1 and 1/2 teaspoon salt
1 and 1/2 teaspoon sugar
Pinch of white pepper (secret ingredient that gives it amazing flavour!)
1 teaspoon good quality yeast

Make a dough with 1 drinking glass of water (330ml).
Dough will be soft and sticky. Cover well and allow to rise for 3 hours. Divide into 12 balls, roll out and fry on a smoking hot tawa.
Brush liberally with garlic butter when toasting. Enjoy🔥

POSTED ON

28 Apr 2024

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