Pumpkin kebabs are a great way of cooking pumpkin, especially over the Halloween period. This recipe for pumpkin kebabs uses bacon and pepper to make great tasting kebabs.
Ingredients – 2 portions
- 200g pumpkin flesh
- 8 rashers streaky bacon
- 1 red pepper
- 3 sprigs rosemary
- 6 sage leaves
- 4 sprigs thyme
- Vegetable oil (to drizzle)
- Sea salt / pepper (to taste)
- 2 pitta breads
- Sweet chilli sauce (to drizzle)
- 2 garlic cloves
- 1/4 Iceburg lettuce
Getting everything ready
- Choose nice, firm pumpkin flesh and cut neatly into about 2cm dice. Place in a clean bowl and season slightly. Mix to ensure the seasoning is evenly coating each piece.
- Cut the pepper into half, deseed and cut into 12 equal pieces.
- Peel and roughly crush the garlic cloves.
- Wash and dry the rosemary, sage leaves and sprigs of thyme.
- Pre-heat the oven to 180° C / Gas Mark 4.
- Trim an edge off the pitta bread to leave an envelope.
- Wash the lettuce leaves, dry well and finely shred. Place in a bowl.
- Place the rashers of bacon on to your board and remove any rind. Cut each rasher in half across the middle to give 16 smaller rashers.
- Place a piece of pumpkin on each rasher and roll up into a cube shape parcel.
- Take the skewers and push on a pumpkin and bacon cube, followed by a piece of red pepper. Continue until the skewers are full.
- Place the rosemary, thyme, sage and crushed garlic on a baking tray. Lay the kebabs on top of the herbs and drizzle a little olive oil over, and place in the pre-heated oven for about 20–25 minutes, until the pumpkin is tender and the bacon a little crispy. Turn from time to time to get an even colour.
- A few minutes before you remove the kebabs, place the pitta breads in the oven to warm through.
- Remove the pittas and kebabs from the oven. Put a small handful of shredded iceburg lettuce in each pitta then add two kebabs to each pitta. Drizzle over with a little sweet chilli sauce and serve.
Pumpkin kebabs – hints and tips
Cooking tips for main course recipes
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