Juicy and flavourful kebabs on a bed of mustardy and tangy crème fraîche served with fresh and zingy fennel slaw. Easy does it.
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Serves
4
Sausage
Garlic
Dried Oregano
Courgette
Crème Fraîche
Dijon Mustard
Pitta Bread
For The Shaved Fennel Slaw:
Lemon
Parsley
Fennel
Pumpkin Seed
Olive Oil
Salt
Black Pepper
Serves
4
Sausage
Garlic
Dried Oregano
Courgette
Crème Fraîche
Dijon Mustard
Pitta Bread
For The Shaved Fennel Slaw:
Lemon
Parsley
Fennel
Pumpkin Seed
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
If using skewers, soak them in water while you prep everything else.
Step 2.
Squeeze the sausage meat out from their casings into a bowl. Finely grate the garlic directly into the bowl, add the dried oregano and season generously, use your hands to mix well. Roll into golf ball-sized balls, the mixture should make approx. 20 meatballs. Set aside on a plate in the fridge to firm up.
Step 3.
Now, make the slaw: shave the fennel as finely as you can into a bowl. Add the lemon zest and juice along with 1 tbsp of olive oil, toss and use your hands to massage the lemon juice into the fennel. Roughly chop the parsley and toss into the slaw. Finally, add the toasted pumpkin seeds along with a big pinch of salt and pepper, set aside.
Step 4.
Trim and chop the courgette into 2cm discs, add to a bowl with 2 tbsp olive oil and season with salt and pepper. Toss well.
Step 5.
Heat the grill to its highest setting. Take each kebab skewer and thread on the pork meatballs and courgettes, alternating between the two until you have 3 meatballs and 3 pieces of courgette on each skewer. Line up on an oiled baking tray. Slide under the grill for 10 mins, turning halfway, until the meatballs are browned and cooked through and the courgettes are charred.
Step 6.
Whisk the mustard into the crème fraîche, season with salt and pepper and spread over plates or a platter. Top with the kebabs, serve the fennel slaw and flatbreads alongside.
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