Peri-Peri Vegetable Kebabs

Preparation time 15 Minutes | Cooking Time: 15 Minutes
Ingredients
  • 200ml water
  • ½ vegetable or meat stock cube
  • ½ tsp gravy browning
  • 100g Mevalia Rice
  • 1 tbsp vegetable oil
  • 1 small onion, finely diced
  • 1 medium carrot, peeled and grated
  • 1 stick celery, finely chopped
  • 3 garlic cloves, crushed
  • 1 soy sauce
  • 50g Mevalia Bread Mix
  • 2 ½ tsp peri-peri seasoning
  • ½ tsp ground black pepper
  • 1 tbsp dried parsley
  • Ingredients to assemble the kebabs:
  • 1 red onion, cut into pieces
  • ½ red, green, yellow pepper, cut into chunks
  • 2 tomatoes cut into wedges, pulp removed
  • 4 kebab sticks
  • 1 tbsp vegetable oil
  • peri-peri seasoning
Preparation
Recipe Makes: 4 Kebabs
  1. Into a small saucepan, pour in the water, stock cube, gravy browning and Rice. Place a tight fitting lid on top, gently simmer for 10 minutes, stirring 3 times during the cooking. Cook until all the liquid has been absorbed.
  2. Meanwhile, heat the oil in a frying pan over a medium heat. Fry the vegetables for 10 minutes until softened. Add the soy sauce, Bread Mix, peri-peri seasoning, parsley and pepper, cook for a further 1-2 minutes, stirring well.
  3. Once the Rice is cooked, remove from the heat, add the vegetable mix to the rice pan. Beat with a wooden spoon until fully combined.
  4. Place the mix into a food processor or food chopper. Blend for approximately 1 minute until an even slightly course texture is achieved.
  5. Shape the mix into 20 equal sized balls. Skewer the meatballs, pepper pieces, tomatoes, and onion, alternating evenly onto the skewers. Place onto baking sheet, brush with oil and a sprinkle of peri-peri seasoning. Set aside for 10 minutes.
  6. Meanwhile, preheat grill to medium-high. Grill the kebabs until slightly charred, turning once for 8-10 minutes in total.

 

Recipe tips

When shaping the kebab it works best with damp hands, to stop it becoming too sticky. Once cooked, store in the fridge in an airtight container, use within 3 days.

If freezing, place in an airtight container at step 5, freeze up to 2 months. Cook from frozen, following the instructions at step 6, cooking for an added 5 minutes or until piping hot.

Ingredients
  • 200ml water
  • ½ vegetable or meat stock cube
  • ½ tsp gravy browning
  • 100g Mevalia Rice
  • 1 tbsp vegetable oil
  • 1 small onion, finely diced
  • 1 medium carrot, peeled and grated
  • 1 stick celery, finely chopped
  • 3 garlic cloves, crushed
  • 1 soy sauce
  • 50g Mevalia Bread Mix
  • 2 ½ tsp peri-peri seasoning
  • ½ tsp ground black pepper
  • 1 tbsp dried parsley
  • Ingredients to assemble the kebabs:
  • 1 red onion, cut into pieces
  • ½ red, green, yellow pepper, cut into chunks
  • 2 tomatoes cut into wedges, pulp removed
  • 4 kebab sticks
  • 1 tbsp vegetable oil
  • peri-peri seasoning
Contact us
Mevalia Customer Service
✉ uksamples@vitaflo.co.uk
Hotline
0800 988 2488