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Kebabs

Ingredients:

• 1 pack The Lottie, cut into 1-inch pieces (5-6 per link)
• 1 pack Lottie’s Calabrian ground pork sausage, rolled into 1-inch meatballs
• 1 yellow pepper, medium diced
• 1 orange pepper, medium diced
• 1 red onion, medium diced
• 1 container cherry tomatoes
• Maazah Mango Chutney
• 15-20 wooden skewers, soaked in water for 30 minutes
• Naan, pita or flatbread of your choice

Instructions:

1. Assemble the kebabs: Alternate between meatballs, vegetables, and sausage pieces on the skewers (2 meatballs and 2 sausage pieces per skewer).
2. Drizzle and lightly brush mango chutney over the assembled kebabs. Season with salt.
3. Grill or bake at 425°F for 15-20 minutes, or until the Calabrian meatballs are cooked through.
4. Drizzle and brush mango chutney over the kebabs again before serving.

Herby Yogurt

Ingredients:

• 2 cups Painterland Sisters Plain Yogurt
• ¼ cup cilantro, finely chopped
• ¼ cup parsley, finely chopped
• ¼ cup dill, finely chopped
• ½ lemon, juiced
• Maazah Cilantro Chutney
• Salt to taste

Instructions:

1. In a bowl, mix yogurt, herbs, lemon juice, and a few squeezes of cilantro chutney.
2. Season with salt to taste.

Corn Salsa

Ingredients:

• 5 ears of sweet corn, grilled and kernels cut off the cob
• 1 avocado, diced
• 1 small cucumber, small diced
• 1 lime, juiced
• Maazah Lemon Aioli
• Salt to taste

Instructions:

1. In a bowl, mix corn, avocado, cucumber, and lime juice.
2. Add a squeeze of lemon aioli.
3. Season with salt to taste and adjust consistency by adding more aioli as needed.

Toppings for Spread/Kebab Garnish

• Lime wedges
• Feta crumbles
• Picked cilantro

To Enjoy:

Take flatbread, add a dollop of herby yogurt, a skewer (remove the stick), and corn salsa. Garnish with feta, cilantro, and a squeeze of lime.