|Recipe Supplied by: Sharp Manufacturing Co. UK Ltd|
Serves: 4 People
|4 wooden skewers|
2 courgette, cut into 8 chunks
4 medium mushrooms, stalks removed
450g firm fleshed fish skinned and cut
into 16 cubes
4 slices of orange
2 firm medium tomatoes, quartered
5ml (1 tsp) fresh dill, chopped
1 Thread pieces of courgette, mushroom, fish, orange and tomato onto each skewer in a regular sequence.
Leave no wood exposed.
2 Heat the dill and margarine in a small bowl on 100P for 1 minute. Brush kebabs with the dill butter, place in a flan dish on the high rack.
3 Cook on DUAL GRILL, 50P for 18 minutes. Turn over and rearrange the kebabs every 6 minutes.
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