Prune and Parma ham kebabs with apricot sauce

    55 min

    Prunes wrapped in Parma ham are threaded onto skewers with onions and yellow peppers, and served with a piquant apricot sauce and a spicy bulghur wheat pilaf. All that is needed to complete the meal is a green salad.

    1 person made this

    Serves: 4 

    • 8–12 slices Parma ham, about 115 g (4 oz) in total
    • 24 large ready-to-eat prunes, stoned
    • 4 small onions, about 340 g (12 oz) in total, each cut into 6 wedges
    • 2 yellow peppers, seeded and cut into
    • 24 large cubes
    • 2 tbsp sunflower oil
    • shredded spring onion greens to garnish
    • Apricot sauce
    • 1 can apricot halves in natural juice, about 400 g
    • 2 spring onions, chopped
    • ½ tsp ground cumin
    • 1 tsp soy sauce
    • 1 tsp balsamic vinegar
    • Bulghur pilaf
    • 225 g (8 oz) bulghur wheat
    • 2 tbsp sunflower oil
    • 1 onion, chopped
    • 1 garlic clove, chopped
    • 2 celery sticks, chopped
    • 2 tsp ground cumin
    • 8 ready-to-eat prunes, stoned and roughly chopped

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Cut each slice of Parma ham in half, or into thirds if large, and wrap a piece round each prune. Thread onto 8 skewers alternating with the onion wedges and pepper cubes.
    2. To make the sauce, put the apricots with their juice, the spring onions and cumin in a saucepan. Bring just to the boil, then simmer for 5 minutes. Pour into a food processor or blender and blend until smooth. Stir in the soy sauce and vinegar. Set aside.
    3. To make the pilaf, pour boiling water over the bulghur wheat and leave to soak for 15 minutes. Meanwhile, heat the oil in a frying pan and gently fry the onion, garlic and celery for 7–8 minutes or until softened, stirring occasionally. Add the cumin and fry for 1 minute. Drain the bulghur in a sieve, pressing out as much liquid as possible. Add to the frying pan together with the chopped prunes. Stir to mix, and heat through. Keep warm.
    4. Preheat the grill to high. Brush the kebabs with the oil and cook for 3–4 minutes on each side. Meanwhile, reheat the apricot sauce. Serve 2 kebabs per person with the bulghur wheat pilaf and apricot sauce, and a garnish of shredded spring onion greens.

    Another idea

    Replace the prunes in the kebabs with ready-to-eat dried apricots and use red peppers instead of yellow ones. Add 170 g (6 oz) cooked peas to the pilaf with the bulghur wheat, plus ½ tsp ground cinnamon with the ground cumin. If you like, garnish with chopped fresh mint.

    Plus points

    Bulghur wheat is not only a good source of fibre, but like many cereals it also provides B vitamins: 100 g (3½ oz) contains three times the RNI for vitamin B1 and two and a half times the RNI for niacin. * Prunes provide plenty of fibre as well as some iron. The vitamin C from the apricots in the sauce will help the body to absorb the iron.

    Each serving provides

    B1, B6, C, copper, iron, potassium * B2, E, niacin * folate, calcium, zinc

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