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Meatball jalapeno kebabs with sweetcorn salsa
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2 x 250g packs chestnut mushrooms
2 x 480g bags essential Waitrose 32 Frozen Beef Meatballs, defrosted
4 red peppers, deseeded, halved and each half cut into 6 pieces
4 small red onions, peeled, halved and each half cut into 4 chunks
4 tbsp Cooks’ Ingredients frozen Chopped Jalapeno Red Chillies
4 tbsp Cooks’ Ingredients frozen Chopped Coriander
200ml groundnut oil or rapeseed oil
FOR THE SALSA
500g essential Waitrose frozen Supersweet Sweetcorn
3 avocados, peeled and chopped
Zest and juice of 2 limes
1 tbsp Cooks’ Ingredients frozen Chopped Jalapeno Red Chillies
28g pack coriander, leaves only
1. Light your barbecue. Cook the sweetcorn in a pan of boiling water for 3 minutes, then drain and cool. Soak 16 wooden bamboo skewers in water for
2. On each skewer, thread half a mushroom, a meatball, a piece of pepper and a chunk of red onion. Then another meatball, another piece of pepper and another chunk of onion. Follow this with a meatball, a piece of pepper, a meatball and, finally, another half of mushroom.
3. In a bowl, mix together the frozen chillies, frozen coriander, the oil and seasoning. In another bowl, mix the salsa ingredients together, season.
4. When all the coals have turned white, brush the kebabs with the jalapeno oil and barbecue for 10-12 minutes, turning frequently and brushing with extra jalapeno oil. Cook in two batches if necessary; ensure the meatballs are cooked through with no pink meat or juices visible. Serve with the salsa and lime wedges.
Typical values per serving:
per kebab (allowing 2 tsp jalapeno oil per kebab)
This recipe was first published in June 2017.