Broomstick Pumpkin Kebabs with Roasted Pepper Relish
These pumpkin kebabs are quick to cook and look wonderful. They’re also perfect for Halloween. If you are using wooden skewers, remember to leave them in cold water for a few minutes before threading the food – this prevents them from catching fire during cooking.
- 2 yellow and 2 orange peppers – halved
- 4 tbsp olive oil
- 1 tsp chilli flakes
- 1 dsp soft brown sugar
- juice of ½ lemon
- 225 g/8oz pumpkin flesh
- 1 pkt large salad onions
- 1 yellow and 1 orange pepper – cut into 1 inch cubes
The Pepper Relish
Place the peppers on a baking tray and cook in the oven at 200°C/gas mark 6 for 10-12 minutes until softened. Alternatively, place the peppers under a hot grill until soft and slightly blackened.
Peel the skin from the peppers and place the flesh in a bowl with the olive oil. Blitz in a blender for 1 minute until you have a smooth paste.
Place the pepper mixture in a saucepan and add the chilli flakes, soft brown sugar and lemon juice. Cook for 3-4 minutes. Leave to cool.
The Pumpkin kebabs
Cut the pumpkin into wedges and take out the seeds. Remove the soft pumpkin flesh and cut into 1 inch chunks.
Steam the pumpkin over a low temperature for 7-10 minutes until slightly soft.
Thread alternate pieces of steamed pumpkin, salad onions and peppers onto wooden or metal skewers. Brush well with the roasted pepper relish and cook on the barbecue or under a hot grill for approximately 10 minutes or until the vegetables are tender. Turn the kebabs frequently and keep brushing them with the relish during cooking.