b'Devilish DELI KEBABSMAKES 4 KEBABSONE LESSONVINGREDIENTS METHODGet maximum flavours by1.Put oven on to 200C/gas mark 6 and linemarinating your ingredientsa baking sheet with tin foil. the night before your lesson.2.Cut and prepare meat, fish and vegetables trying to keep pieces of equal size. You can make these 3.Thread onto the skewers carefully, paying Deli Kebabs using yourattention to the overall design of the kebab. favourite ingredients.Wash hands thoroughly to prevent cross contamination. Try the meat or fish option4.Place the kebab skewers onto a foil lined using chicken fillets, pork,tray and brush with a little oil. beef, salmon, prawns or5. Grill or bake your kebabs. I I S H D E V L K E B A B I L S E Dsausages. You will need 1)Cook under a medium grill for 15-20small quantities for 4 Kebabsminutes, turning from time to time, untile.g. 2 chicken fillets.cooked through and nicely browned.2) Bake in a hot oven of 210C/gas mark 7Or for the vegetarian for 20 -25 minutes option why not try 6. Any meat used should be thoroughly Quorn, paneer, halloumicooked, check the core temperature by cheese, soya, tofu or anyusing a temperature probe making surevegetables you choose. it is 75C or above. 7.Remove kebabs from the oven or grill For either choice, you willand get your teacher to check they are also need 3-4 differentthoroughly cooked.Taste and checkvegetables of your choice.for seasoning. 8. Serve with salad garnish and pitta bread 1 red, yellow or green or tortillas.pepper 1 courgette 8 cherry tomatoes NUTRITION 1 small onion Fresh or tinned pineappleProteinpieces Carbohydrate A handful of mushrooms FatVitamins A, B, C & EYou could serve these with: Calcium MARKS UP Pitta bread or tortilla IronTRY MAKING YOUR OWN HOME MADE MARINADEwraps, dips and some FibreWITH FLAVOURS OF YOUR CHOICE E.G. TIKKA, PIRI PIRI,salad to garnish.TANDOORI, BARBEQUE OR SWEET CHILLI. MARINATE OVERNIGHT FOR EXTRA FLAVOUR AND TENDERNESS.'