Feta pumpkin mini shish kebabs

Name: Feta pumpkin mini shish kebabs
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 400 g Hokkaido Pumpkin; 300 g Feta; 1 Garlic clove; 4 Stem/s Thyme; 1 Organic Lemon; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 3 TABLESPOONS Sesame; baking paper; 7-10 Tbsp wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

400 g Hokkaido Pumpkin
300 g Feta
1 Garlic clove
4 Stem/s Thyme
1 Organic Lemon
5 TABLESPOONS Oil
7-10 Tbsp Salt
3 TABLESPOONS Sesame
baking paper
7-10 Tbsp wooden skewers

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Wash pumpkin, cut into slices and remove seeds. Cut flesh into 1 1⁄2-2 cm cubes. Cut feta into 1 1⁄2-2 cm cubes.
2
Peel garlic and chop finely. Wash the thyme, shake dry, remove the leaves from the stalks and chop finely. Mix lemon zest, oil, thyme and garlic. Mix the pumpkin and feta cubes with half the oil mixture.
3
Spread the pumpkin on the baking tray and season with salt. Bake in the hot oven for about 20 minutes. Add Fetawürfel after about 12 minutes. Sprinkle everything with sesame seeds. Take out and put on wooden skewers.