Bacon and mushroom kebabs

    25 min

    In this dish, three favourite breakfast ingredients – bacon, mushrooms and tomatoes – are cooked on skewers with new potatoes and patty pan squash. The kebabs are served on toasted ciabatta with a refreshing citrus salad. Enjoy them for brunch at the weekend or as a mid-week supper.

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    Serves: 4 

    • 1–2 tbsp extra virgin olive oil
    • grated zest of ½ orange
    • 4 lean back bacon rashers, rinded
    • 12 button mushrooms, about 125 g (4½ oz) in total
    • 2 limes, quartered
    • 12 cherry tomatoes
    • 6 patty pan squash, halved, or 3 small courgettes, quartered
    • 20 small new potatoes, about 500 g (1 lb 2 oz) in total, cooked
    • 12 slices ciabatta or baguette
    • Citrus salad
    • 1 pink grapefruit
    • 1 bunch of watercress, thick stalks discarded
    • 1 head of chicory, sliced
    • 4 Agen prunes, pitted and sliced, or ready-to-eat dried apricots
    • 2 tbsp chopped fresh mint

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Place the oil in a small bowl and add the orange zest. Set aside to infuse while you make the salad.
    2. Peel the grapefruit, removing all the pith. Holding the grapefruit over a large bowl to catch the juice, cut the segments from between the membranes that separate them, and drop them into the bowl. Squeeze the juice from the membrane before discarding it. Add the watercress, chicory, prunes and mint, and mix well. Set the salad aside.
    3. Cut each bacon rasher into thirds by cutting off the thin end, then cutting the remaining piece in half lengthways. Wrap a piece of bacon around each mushroom.
    4. Thread the lime quarters, bacon-wrapped mushrooms, tomatoes, squash or courgettes and cooked potatoes onto 8 metal skewers, dividing the ingredients equally between servings (2 skewers to each serving).
    5. Preheat the grill to high. Brush the kebabs lightly with the orange-flavoured oil and cook under the grill for 7–10 minutes, turning once, until the bacon is golden brown and crisp.
    6. Toast the slices of ciabatta or baguette on one side. Brush the untoasted sides lightly with the remaining orange-flavoured oil, then toast until lightly browned. Place on warmed serving plates. Add a pair of kebabs to each plate, laying them across the bread slices, and spoon the salad alongside. Serve immediately.

    Some more ideas

    *Replace the toasted ciabatta with couscous or rice tossed with finely chopped parsley. *To make a meat-free version, omit the bacon. To add a vegetarian source of protein, use cubes of tofu instead of the mushrooms, and replace the tomatoes with 1 red pepper, seeded and cut into cubes. Make a basting sauce with the juice of 1 lime, 1 tsp honey, 1 tbsp light soy sauce, a pinch of cayenne pepper or chilli powder and a pinch of garlic salt. Serve with warm pitta bread and the citrus salad.

    Plus points

    *Bacon, like other meat, provides iron. Another bonus of both pork and bacon is that they have a high vitamin B1 content. This vitamin is essential for maintaining a healthy nervous system. *These kebabs provide excellent quantities of vitamin C from the grapefruit, tomatoes and potatoes.

    Each serving provides

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

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