1
packet tempeh, defrosted and cut into 1cm/½in
cubes
12 small button mushrooms
12 yellow or red cherry tomatoes or 6 small tomatoes, halved
2 medium courgettes, sliced into rounds
12 baby sweetcorn
6 small Thai aubergines, halved (optional)
6 cloves of hot smoked garlic (optional)
for the
marinade:
2tsp wholegrain mustard
1tsp ginger, grated
1tbsp clear honey
4tbsp shoyu
4tbsp olive oil
2dsp balsamic vinegar
Salt and freshly ground black pepper
1
Thread the tempeh and vegetables on to skewers in any order you choose,
though it is preferable to use either mushrooms or cherry tomatoes at the
beginning and end of each skewer.
(These help the kebabs to retain their shape
as well as lifting the other vegetables
slightly clear of the rack, so minimising the risk of scorching.)
If you are using the cloves of garlic, position these in the middle of each skewer.
2 Mix together all the marinade ingredients, stirring until smooth.
3 Lay the kebabs on a large plate/non-metal tray or any other shallow
container in which they can sit in a single layer.
4 Spoon the marinade over the kebabs, turning to ensure that they
are evenly coated.
5 Let the kebabs marinade in the fridge for at least 2 hours, spooning
extra marinade over them from time to time.
6 Place
the marinated kebabs on the barbecue and cook until all the vegetables are
tender, turning regularly and basting frequently with the remaining marinade
as necessary.
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