Guest guest Posted June 5, 2004 Report Share Posted June 5, 2004 Ingredients 3tbsp red pesto sauce 3 tbsp tomato puree 3 garlic cloves, peeled 2 tsp sugar Salt and freshly ground pepper 350g (12oz) Quorn pieces 142ml carton Greek-style yoghurt 1 tsp lemon juice 2 tsp chopped fresh parsley 1 green pepper about 150g (5oz) total weight About 12 cherry tomatoes Cooking Instructions 1.In a medium bowl, mix together the pesto sauce, tomato puree, 2 crushed garlic cloves and sugar. Season. Add the Quorn and mix thoroughly to evenly coat. Cover and leave at room temperature for 1 hour. 2. Meanwhile make the sauce by mixing together the Greek yoghurt, lemon juice, parsley and the remaining garlic clove, crushed. Season, cover and chill until required 3.Cut the pepper into 1cm (1.2 inch) pieces. Thread onto skewers or kebab sticks about 25.5cm (10inch) long alternating with the cherry tomatoes and Quorn™ 4.Line the grill pan with oiled foil, place the kebabs onto the foil and grill for 5-10 minutes, turning regularly and brushing with any remaining marinade or oil, if required. Serve with the chilled garlic and parsley Quote Link to comment Share on other sites More sharing options...
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