Instead of using cubes of meat on skewers, use our merguez meatballs for a tasty kebab alternative. Thread generous chunks of courgette, red, yellow or orange sweet pepper. They could be presented as a starter or appetiser; or accompanied with couscous and salad leaves. Great for the barbecue throughout the summer.

Ingredients - serves 5

marinade:
juice of 1/2 lemon
3 tbsp Eleanthos olive oil
2 cloves garlic, crushed & finely chopped
1 tbsp chopped parsley
1 tbsp torn oregano leaves
salt & pepper

kebabs:
1 x pack of Riverford merguez meatballs
1 large courgette, cut into thick rounds
1 red pepper, seeded & cut into chunks
1 orange or yellow pepper, seeded & cut into chunks

5 long wooden skewers

Method

Soak the skewers for 10 minutes in water so that they don't burn under the grill or on the barbecue.

Mix all the marinade ingredients and add the meatballs and vegetable chunks, cover with cling film and refrigerate for at least 1/2 and hour. Now thread 3 meatballs onto each skewer interspersed with vegetables along the kebab stick. Place any remaining vegetables on another stick to be shared.

Barbecue, or cook under a hot grill,l turning regularly until browned and cooked through. Serve with crisp salad and rocket leaves in a hot pitta pouch, or with couscous.