Quorn
Recipes
Kebab Skewers
Baked Quorn Fillets marinated in coconut, korma paste, cumin, coriander & garlic, skewered with peppers, onions & cherry tomatoes.
69 Cals
Per serving
Serves 10
70 mins
Ingredients
- 10 Quorn Fillets, defrosted and cut into 5 strips
- 200g cherry tomatoes
- 300g mixed red, green and orange pepper, cut into large dice
- 200g red onion, cut into large dice
- 1 tbsp vegetable oil
MARINADE
- 400g light coconut milk
- 3 tbsp korma paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 clove garlic, crushed
- 10 wooden kebab sticks, pre-soaked in water
Method
- Preheat the oven to 200C/Gas Mark 6.
- Mix together the coconut milk, korma paste, cumin, coriander and garlic in a large bowl and add the Quorn Fillet strips. Cover and refrigerate for 30 minutes.
- Assemble the kebabs: alternate the marinated Quorn Fillet strips with tomatoes, mixed peppers and red onion.
- Place the kebabs on a lined baking tray, brush with oil and cook in the oven for 10-15 minutes until sizzling and golden brown.
- Heat the remaining marinade and spoon over the kebabs just before serving.
Tips - serve on a bed of coconut rice, sprinkled with fresh coriander. Try using 100g coconut cream dissolved in 200ml water for an extra rich and creamy flavour.
