Boerewors Kebabs with Spinach and Tomato Smoor

Name: Boerewors Kebabs with Spinach and Tomato Smoor
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: South African
Ingredients: 600 g thin Boerewors; 8 bamboo skewers (soaked in cold water for 30 minutes); 30 ml oil; 1 onion, chopped; 1 small red pepper, diced; 2 garlic cloves, crushed; 10 ml Robertsons Barbecue Spice; 2.5 ml Robertsons Crushed Chillies; 1 tin chopped tomato; 60 ml tomato sauce; 10 ml Robertsons Parsley; salt and black pepper, to season; 200 g chopped, rinsed spinach; 4 pitta breads (pitas); 15 ml olive oil

4 People
70 min.
easy

Add something extra to your boerewors kebabs with this easy-to-make tomato smoor.

Ingredients

600 g thin Boerewors
8 bamboo skewers (soaked in cold water for 30 minutes)

Spinach and Tomato Smoor

30 ml oil
1 onion, chopped
1 small red pepper, diced
2 garlic cloves, crushed
10 ml Robertsons Barbecue Spice
2.5 ml Robertsons Crushed Chillies
1 tin chopped tomato
60 ml tomato sauce
10 ml Robertsons Parsley
salt and black pepper, to season
200 g chopped, rinsed spinach
4 pitta breads (pitas)
15 ml olive oil

Cooking Method

Divide the boerewors into 8 equal pieces and thread on the skewers (spirals).
Heat a griddle pan on medium heat and grill the boerewors spirals about 5 minutes on a side until cooked and lightly charred. Alternatively cook the boerewors skewers on the barbecue.
Heat the oil in a saucepan on medium heat and add the onion, red pepper and garlic. Cook for a few minutes whilst stirring and add the rest of the ingredients and spices – except the spinach. Simmer for about 20 minutes until the sauce is thick. Add the spinach and cook for another 5 minutes on low heat. Taste and adjust the seasoning.
Brush the pita breads with the olive oil. Cut in half but do not cut through and toast (on the barbeque, in the oven or use a toaster). Spoon some of the smoor into the pitas and insert two kebabs per pita.