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Boerewors Kebabs With Spinach And Tomato Smoor

Boerewors Kebabs With Spinach And Tomato Smoor

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

Preparation time


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 freshly ground black pepper
200 g chopped, rinsed spinach
4 pita breads
15 ml olive oil

Preparation 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.

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