- 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
Serving Size 4
Amount per serving
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.