6 Portions
• 500 g baby potatoes
• 250 g low-fat streaky bacon
• 6 wooden kebab sticks
• 250 ml Bulgarian yoghurt
• 1 handful dill, finely chopped
• 6 gherkins, finely chopped
• 2 garlic cloves, finely chopped
• 1 red onion, finely chopped
• salt and freshly ground black pepper to taste
• 45 ml olive oil
Place potatoes in a pot with cold water and bring to the boil. Cook for about 10 – 12 minutes or until just tender. Allow to cool. Wrap half the potatoes in streaky bacon. Thread the potatoes on the kebab sticks, alternating potatoes with and without bacon so you have 2 of each kind on each stick. Mix yoghurt, dill, gherkins, garlic and red onion together. Season with salt and pepper. Get coals to medium heat. Brush kebabs with oil. Braai for about 5 minutes a side or until the bacon is golden brown and crispy. Serve with the yoghurt sauce.