Ingredients
Good quality, thick sausages (ideally Italian), cut into four pieces, or diced chicken breast pieces, as an alternative.
Peppers
Red onion
Thick Focaccia bread
Pancetta, or thinly sliced streaky bacon
Yellow or red cherry tomatoes
Dressing:
250ml of olive oil
Three cloves of garlic
A cup of rosemary leaves
Method
Blend all ingredients in a blender, until the rosemary is finely chopped. It is best to make it a day before, if possible, to allow for infusion.
Tip: When making your kebabs, always ensure the bread is next to the sausage and/or the pancetta, to soak up the oil when cooking.
To make the kebabs, push the ingredients on to each skewer in this order:
Large piece of pepper
Large piece of red onion
Meat
Piece of foccaccia
Folded piece of pancetta
Piece of pepper
Piece of red onion
Meat
Piece of foccaccia
Folded piece of pancetta
Meat
Yellow or red cherry tomato to finish
Dress kebabs both sides with the dressing and drizzle well with extra virgin olive oil on the trays you are going to cook them on. Cover and put into the fridge, until ready to cook.
Dressing
Mix equal amounts of red pepper pesto and free range mayonnaise add a teaspoon of Worcester sauce, a teaspoon of Mustard powder and a dessert spoon of runny honey, salt and pepper to season whisk the ingredients together.
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