Fry’s Κεμπάμπ με πικάντικο ντιπ
| Preparation Time | 30min |
| Serves | 8 |
| Tip | Vegan You can use almost any vegetable in this recipe, depending on what is available at the time. |
| Ingredients | |
| Fry’s Vegetarian Braai Flavour Country Herb Sausages | |
| 250 ml | Vegetable Stock |
| 200 g Approx | Button Mushrooms |
| Fresh Pickling Onions, Peeled | |
| Green & Red Peppers (Seeds Removed) | |
| Bay Leaves | |
| 8 | Small courgettes, Sliced (2cm Think) |
| Pineapple Pieces & Olive Oil | |
| Dip Ingredients | |
| 12 Tblsp | Tomato Sauce |
| 3 Tblsp | Low-Fat Mayonnaise |
| 2 | Cloves Garlic |
| 1 Tsp | Chilli Pepper |
| 1 | Bunch Corinader |
| Method |
Pour vegetable stock into a saucepan. Add mushrooms, onions, courgettes and peppers. Allow to cook over medium heat for 10 min. Remove vegetables and drain well. Slice Fry’s Vegetarian Braai Flavour Coutnry Herb Sausages. Thread all ingredients onto skewers, allowing two skewers per person.
Drizzle with olive oil and braai or grill.
Dip: Mix tomato sauce and mayonnaise. Finely chop garlic and coriander leaves. Stir into sauce. Season the dip with chilli pepper and serve with the kebabs.
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