You can also use non-alcoholic beer, as the beer is what gives the kebabs its flavour.
For the boerewors kebabs:
- 1 large red onion
- 1 green pepper
- 6 Portabellini mushrooms
- 250ml beer
- 30ml tomato sauce
- 30ml peach chutney
- 15ml garam masala
- 5ml Worcestershire sauce
- 30ml olive oil
- 15ml medium curry powder
- 15ml ground turmeric
- 7.5ml sesame seeds
- 7.5ml onion seeds
- 45ml peach chutney
- 2 large tomatoes, finely chopped
- 125ml tinned peaches. finely chopped
- 375ml couscous, salt and pepper
For the tzatziki:
- 250ml double cream yogurt
- 250ml cucumber
- Finely chopped salt and pepper
For the boerewors kebabs; soak 6 long wooden skewers in water for 30 minutes.
Cut the boerewors into 6 x 100g pieces and roll each one up into a swirl.
Cut the onion into 6 large chunks and loosen each chunk to form 12 chunks.
Cut the green pepper in half and deseed.
Cut the pepper into 12 chunks.
Thread a chunk of onion onto the skewer followed by a piece of green pepper, a sausage swirl, another chunk of onion, a piece of pepper and a mushroom.
Repeat with the rest.
Place the kebabs in a large Ziploc bag.
Combine the beer, tomato sauce, chutney, garam masala and Worcestershire sauce in a small saucepan over medium heat.
Whisk to combine and cook for 1 minute.
Allow it to cool for 5 minutes.
Pour the marinade over the kebabs and refrigerate for at least 30 minutes or overnight.
Cook the kebabs for 10-15 mins over medium coals on the braai or in a smoking hot griddle pan; turning them over half way through the cooking process.
For the couscous; heat the olive oil in a small saucepan over low heat.
Add the curry powder, turmeric, sesame seeds and onion seeds and fry for 1 minute.
Stir in the chutney, tomatoes and peaches.
Place the couscous in a large mixing bowl and stir in the fried spice mixture.
Cover with boiling water – add just enough that the couscous is covered.
Cover the bowl with plastic wrap and set aside for 15 mins and then loosen the couscous with a fork and season it to taste.
For the tzatziki:
Stir all of the ingredients together and season it to taste.
Serve kebabs with the couscous and tzatziki.
TIP: Onion seeds can be found in the spice aisle of certain supermarkets or at specialized spice shops. It is not essential and can be left out if needed.
Recipe from Engel en Volkers False Bay on Facebook