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Kidney Bean Skewers with Mint Raita

Skewered Kidney Beans is one of my favorites for barbeque season. It's so tasty and easy to make and they are freezer friendly, too.
Course Barbeque, Dinner, Grill, Vegan, Vegan Dinner
Keyword dinner, grill, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 9 oz Kidney Beans Drained
  • 3.5 oz Almonds Chopped
  • 1 Red Onion Chopped
  • 2 tbsp Smoked Paprika
  • 1 tbsp Onion Powder
  • 1 cup Cornflakes
  • 1 handful Parsley Chopped
  • Pinch of Salt

Instructions

  • Put the drained kidney beans in a food processor along with the red onion, the chopped almonds, smoked paprika, chopped Parsley, onion powder and salt.
    Blend until everything is mixed together and put the mixture in the refrigerator for 1 hour.
    Take a large spoonful of the kidney bean mixture and make 12 little kidney bean balls, by rolling them.
    Pour the cornflakes onto a plate and crush them. Then roll the kidney bean balls in the crushed cornflakes.
    Place onto a skewer (3 balls on each skewer) and either cook or grill at medium heat for 3-5 minutes on each side.
    Serve with mint raita, and baked sweet potatoes or couscous salad.