Serves
4 (Suitable
for Vegans)
This recipe is dairy free,
but a delicious variation is to add 225g/8oz Halloumi cheese, cut into
chunks and threaded onto the skewers between the vegetables. Barbecues
always seem to involve a great deal of preparation, so to make things
simpler, use one of the ready flavoured packets of rice as an accompaniment
- if you feel you have time you can make your own if you prefer.
Ingredients
1 medium courgette, cut into 16 slices
4 small onions or shallots, peeled and halved
1 yellow or orange pepper cut into 8 pieces
8 button mushrooms
4 cherry tomatoes
4 20cm/8" wooden skewers, soaked in water for 30 minutes
60ml/4tbsp olive oil
Oriental dressing:
15ml/1tbsp shoyu
45ml/3tbsp cold pressed sunflower oil
5ml/1tsp fresh ginger juice (grate and squeeze juice out)
1 clove garlic, crushed
5ml/1tsp toasted sesame oil
30ml/2tbsp fresh lime juice (or lemon if preferred)
salt and freshly ground black pepper
To serve:
225g/8oz ready flavoured Thai rice, cooked and chilled
Method
Thread all the vegetables onto the wooden skewers, brush with olive
oil and season with salt and pepper. Grill over hot barbecue coals
for about 10-15
minutes, turning frequently until golden and tender.
Meanwhile make the oriental dressing by beating all the ingredients
together and seasoning to taste.
Pour the dressing over the hot kebabs and serve with the chilled
rice "salad".
Tip - These kebabs are also good served with satay sauce.
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