4 Quorn Fillets, defrosted and each cut into approximately 4 pieces
1/2 tsp salt
1/4 tsp Cayenne Pepper
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp garlic powder
1 tbsp fresh ginger, finely chopped
100g coconut cream
1 tbsp olive oil
Zest of 1 lime
Juice of 1/2 lime
Small bunch of coriander, chopped
1 tbsp olive oil
1 red onion cut into large chunks
1 orange pepper, cut into large diced
8-10 cherry tomatoes
4 wooden skewers, soaked in cold water for 10-15 minutes
Bunch of coriander, chopped and lime wedges to garnish
Method
Preheat the oven to 180°C/350°F/Gas mark 4.
Mix the ingredients for the marinade together in a bowl. Add the Quorn Fillets coating well.
Preheat 1 tbsp olive oil in a large pan. Add the onion and pepper and fry for 3-4 minutes until slightly softened. Allow to cool for 5 minutes then prepare the skewers by threading alternate pieces of Quorn Fillets, pepper, onion, cherry tomato until all of the ingredients are used.
Place on a baking sheet, brush with a little oil and bake for 10-12 minutes until cooked.
Sprinkle liberally with the chopped coriander, squeeze with lime and enjoy with a fresh spicy tomato salsa and salad.
