If you add button mushrooms to these kebabs, you can make them bigger and enjoy them with a braai as well!
• 8 chicken sausages
• 200g cherry tomatoes
• Bay leaves
• Herb salt
• 30ml olive oil
• Kebab or ice cream sticks
1. Cut the sausages in half and skewer them onto a kebab or ice cream stick, alternating with a bay leaf and cherry tomato.
2. Season with herbal salt or veggie seasoning and drizzle with olive oil.
3. Grill for 10–12 minutes until the sausage is cooked through.
• Macon, chicken rashers or pork chipolata sausages can also be used.
• Use halloumi cheese for a vegetarian option instead of the sausages.
• Make a glaze using a couple of teaspoons wholegrain mustard and honey and baste the kebabs while grilling them.
• Larger kebabs can also be made by adding button mushrooms.
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