Meatball kebabs | Jamie Oliver recipes (2024)

DifficultyNot too tricky

1. Place 4 wooden skewers into a tray of cold water to soak.
2. Put the bread in a shallow bowl and sprinkle with 2 tablespoons of water. Leave to soak for a couple of minutes, then squeeze out any excess water. Use clean hands to scrunch the minced pork with the bread and a pinch of sea salt and black pepper. Divide into 16 pieces, then wet your hands and roll into balls.
3. Peel and quarter the onions, then click apart into petals. Deseed the peppers and tear or chop into 3cm chunks.
4. Cut the skewers down to size, so they fit snugly in your pan. Take pride in evenly threading the onion, pepper and meatballs onto each skewer (finely chopping any veg offcuts), then rub the kebabs with 1 teaspoon of olive oil.
5. Drizzle 1 tablespoon of oil into a large non-stick frying pan on a medium-high heat, tip in the finely chopped veg, along with the lentils, 1 tin’s worth of water and the rice (100g). Cover and cook for 8 minutes, then stir in the spinach, cover, and cook for a further 5 minutes, or until the rice is cooked.
6. Meanwhile, place the kebabs in your largest non-stick frying pan on a medium-high heat and cook for 12 minutes, or until golden and cooked through, sprinkling with most of the smoked paprika when there’s 2 minutes to go.
7. Divide the lentils and rice between plates and top with the kebabs. Dollop over the yoghurt, add an extra pinch of smoked paprika and drizzle over a little paprika oil from the pan, to serve.

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