Friday 15 December 2017

Pumpkin kebabs with roasted-pepper relish

This is a really tasty relish made with peppers of whatever colour you choose. Chop as coarsely or finely as you wish to make a relish that's ideal for this time of year.

If you are using wooden skewers, remember to leave them in cold water for a few minutes before threading on the food -- this prevents them from catching fire during cooking. Serves four.

You will need

For the roasted-pepper relish 2 yellow and 2 orange peppers, halved

4 tbsps olive oil

1 tsp chilli flakes

1 dsp soft brown sugar

Juice of 1/2 lemon For the pumpkin kebabs 225g/8oz pumpkin flesh

1 pkt large salad onions

1 yellow and 1 orange pepper, cut into 1in cubes


For the relish: Place the peppers on a baking tray and cook in the oven at 200 C/Gas Mark 6 for 10-12 minutes until softened. Alternatively, place the peppers under a hot grill until soft and slightly blackened.

Peel the skin from the peppers and place the flesh in a bowl with the olive oil. Blitz in a blender for one minute, until you have a smooth paste.

Place the pepper mixture in a saucepan and add the chilli flakes, soft brown sugar and lemon juice. Cook for three to four minutes, then leave to cool.

For the kebabs: Cut the pumpkin into wedges and take out the seeds. Remove the soft pumpkin flesh and cut into one-inch chunks. Steam the pumpkin over a low temperature for seven to 10 minutes, until slightly soft.

Thread alternate pieces of steamed pumpkin, salad onions and peppers on to wooden or metal skewers. Brush well with the roasted-pepper relish and cook on the barbecue or under a hot grill for 10 minutes, or until the vegetables are tender.

Turn the kebabs frequently and keep brushing them with the relish during cooking.

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